My grandma gave me a few jars of peanut butter the other week and I have made so many sweet recipes with it, I decided to change it up this week with lemon! Plus, my local Aldi had lemon extract in stock. This particular recipe doesn’t call for lemon extract but these lemon sugar cookies are the first on my list of lemon recipes.
If commonly have lemons on hand, like me, this recipe is really no harder than your typical sugar cookie recipe! This recipe rolls tablespoon sized dough balls in powdered sugar. It’s pretty sticky to work with but the sweet sugar on the cookie is worth the mess! This recipe yielded 18 cookies for me. It’s the perfect amount because it’s not too few and it’s not too many.
This light tasting sugar cookie would be perfect with coffee or tea when you have your friends over. It also satisfies the sweet tooth of my husband who doesn’t like chocolate. That’s right. He doesn’t like chocolate of ANY KIND.
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
5 drops lemon extract (optional)
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar
1. Preheat oven to 350 degrees. Grease baking sheets with non-stick cooking spray and set aside.
2. In a large bowl, cream butter and sugar together until light and fluffy.
3. Add in vanilla, egg, lemon zest, and juice. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar.
4. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
Recipe adapted from LDS Living Magazine.
Do you have lemon or fruit themed desserts in your baking rotation at home or are you more of a chocoholic, like me?