Soft Lemon Cookies From Scratch Recipes

LEMON COOKIES FROM SCRATCH

Steps:

• Cream sugar, butter, and lemon zest together in a large bowl using an electric mixer until light and fluffy, about 3 minutes.
• Combine eggs, lemon juice, and vanilla extract in a cup; mix using a fork until combined. Beat into egg mixture slowly on low speed.
• Whisk flour, baking powder, and salt together in a medium bowl. Add to egg mixture slowly on low speed until just combined. Do not overbeat; dough will be sticky. Cover and chill dough in the refrigerator for 30 minutes; it will still be sticky after chilling.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
• Form dough into balls using a cookie scoop or tablespoon and roll each in powdered sugar. Place onto the prepared baking sheets, spacing 2 inches apart. Lightly smash each ball down using your hand.
• Bake in the preheated oven until the middle of each cookie is just barely set, 11 to 12 minutes. Let cool on a wire rack completely before storing in an airtight container.

EASY LEMON COOKIES RECIPE

Steps:

• In a mixing bowl, cream together butter and sugar until light and fluffy.
• Mix in the egg, lemon extract, vanilla extract, lemon juice, lemon zest, yellow gel coloring until smooth.
• In a separate bowl, whisk together the flour, baking powder, baking soda.
• Dump this dry mixture into the wet mixture and mix until just combined.
• Scoop out small portions of the dough and shape them into balls. Roll them in a plate filled with granulated sugar. Place them on a cookie tray, lined with parchment paper and chill the tray for 15-20 minutes.
• Then, bake at 350 degrees for about 15 minutes or until the edges are firm and slightly golden brown.
• Allow these cookies to cool down and enjoy!

SOFT AND CHEWY LEMON COOKIES

Steps:

• To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, lemon extract, and beat on medium-high speed until creamed, light, fluffy, and well combined, about 4 minutes.
• Stop, scrape down the sides of the bowl, add the lemon zest, honey, optional food coloring, and beat on medium-high speed until well combined, about 2 minutes. I used 1 teaspoon gel food coloring; add drops or gel to desired shade. One teaspoon gel makes the batter quite yellow but it mellows slightly after adding the dry ingredients.
• Stop, scrape down the sides of the bowl and add the flour, cornstarch, optional salt, and baking soda (keep the baking soda in a nice little mound rather than sprinkling it).
• Add the lemon juice directly on top of the baking soda. It will bubble and foam, which means the baking soda has been activated and this is good; if your soda doesn't bubble it's old and expired. Beat on low speed until just combined, about 1 minute.
• Stop, scrape down the sides of the bowl, and using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly.
• Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
• Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
• Bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake or undersides could become too browned. Cookies firm up as they cool.
• Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
• Optionally, dust with confectioners' sugar. Or, for increased lemon intensity, make the lemon glaze and then sprinkle with additional lemon zest.

EASY LEMON COOKIES

Steps:

• Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
• In a large mixing bowl, add butter and sugar. Beat with an electric mixer on medium speed until pale and creamy. Add vanilla and egg and beat again until combined.
• Sift in flour, baking soda and salt. Add lemon juice and zest. Beat briefly until soft cookie dough forms.
• Roll cookie dough into 16 balls, approximately 1.5 tablespoons of dough each, and bake for approximately 12 minutes or until golden on the edges. Carefully transfer cookies to a wire rack to cool completely.
• To make the lemon glaze, sift the icing sugar into a mixing bowl. Add lemon juice, one tablespoon at a time, and mix together with a fork. Keep adding a tablespoon of lemon juice until you reach your desired consistency. You want the glaze to be smooth, but thin enough to drizzle.
• Drizzle glaze over cookies. Leave for 10-15 minutes to set.

SOFT AND CHEWY LEMON COOKIES

Steps:

• Cover the bowl and chill the dough in the fridge for at least 1 hour, or overnight: This makes the sticky, soft dough easier to roll out.
• Heat the oven to 375°F: Line a baking sheet with a silicon baking mat or parchment.

CREAM CHEESE LEMON COOKIES

Steps:

• In the bowl of your stand mixer mix together the cream cheese and butter on medium speed until combined and smooth. Add in the sugar and mix on medium speed for 5 minutes until pale and fluffy.
• Add in the egg, vanilla, zest, lemon juice, cornstarch, baking soda, and salt. Mix for 1 minute until combined, scraping the sides of the bowl as necessary.
• Turn the mixer to low and add in the flour, mixing until just combined.
• Cover the dough and refrigerate for at least 2 hours, or overnight.
• Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
• Remove the dough from the refrigerator and using a medium (2- tablespoon) cookie scoop, portion out the dough. Roll each portion into a ball and place onto the baking sheet 2- inches apart. Bake for 8-10 minutes or until the the bottoms just begin to turn golden. Don't over-bake.
• When you remove the baking sheet form the oven, drop the sheet onto a counter or your stove top a few inches in the air 3-4 times. This will flatten the cookies slightly and make them dense, removing the air from the cookies, while also giving them a nice textured top.
• Transfer the cookies to a wire rack to cool completely.
• To prepare the icing, whisk together the powdered sugar, cream, and zest until smooth. Dip the tops of the cookies into the icing, and place back on the wired rack to set up.

SOFT LEMON COOKIES FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with cooking spray.
• Cream sugar and butter in a bowl with an electric mixer on medium speed until light and fluffy. Add lemon juice, lemon zest, egg, and vanilla extract; mix on low speed to combine, scraping down the sides of the bowl to incorporate everything evenly.
• Combine 1 1/2 cups flour, baking powder, baking soda, and salt in a small bowl. Add to the sugar mixture slowly, mixing on low speed until just incorporated. Mix in the remaining 2 tablespoons flour.
• Place 1/2 cup powdered sugar in a small bowl. Scoop out teaspoonfuls of cookie dough, roll in powdered sugar, and place on the prepared baking sheet, 1 to 2 inches apart.
• Bake in the preheated oven until cookies are light brown on the edges, 9 to 11 minutes. Remove from oven and let cool for 3 minutes on the cookie sheet. Transfer to a cooling rack and sprinkle with additional powdered sugar.