Time 45m Number Of Ingredients 12 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!
Time 1h Yield 20 Number Of Ingredients 10 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.
Time 1h22m Yield 30 Number Of Ingredients 15 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.
Time 50m Yield 30 Number Of Ingredients 14 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.
Time 23m Yield about 5 dozen. Number Of Ingredients 9 Steps:
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and extract. In another bowl, whisk together flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Cover and refrigerate at least 2 hours., Preheat oven to 375°. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 7-10 minutes. Remove to wire racks to cool.
Time 1h10m Yield 50 Number Of Ingredients 5 Steps:
Heat oven to 375°F. In medium bowl, mix cookie mix, flour, melted butter, egg and lemon zest with spoon until soft dough forms. Shape into 50 (1-inch) balls. In small bowl, place sparkling sugar. Dip top of each ball in sugar. Place balls, sugared side up, 1 inch apart on ungreased cookie sheets. Bake 7 to 9 minutes or until edges are set. Cool 2 minutes on cookie sheets. Using end of wooden spoon, make 1/2-inch circle indentation in center of each cookie. Remove from cookie sheets to cooling rack. Cool completely, about 20 minutes. When ready to serve, spoon lemon curd into small resealable freezer bag; partially seal bag. Cut off small corner of bag. Insert cut corner of bag into indentation in each cookie. Squeeze bag to fill opening, about 1/4 teaspoon per cookie. Store covered in refrigerator.
More about “soft lemon cookies from scratch recipes”
Time 1h5m Yield 36 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. Beat butter and sugar until fluffy. Add egg, lemon zest, juice, vanilla and beat again. In Separate bowl, Sift together Baking powder, baking soda, salt and flour. Add dry ingredients to wet in two batches, until just blended. Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets. Sprinkle with colored sugar. Bake for 10-12 minutes until edges are lightly browned. Cool on cookie sheet for 1 minute then move to a cooling rack.
