Hey guys! I have been sick and busy lately (I had a new grandbaby!!!), so I did something quick I have been wanting to try for a while. I made lemon cookies. Delish! Do you all love lemon as much as I do? I took a lemon cookie recipe that I have been eyeing and modified it to be, well, more lemon-y. 🙂 I made them while I was visiting my daughter and her newest addition, otherwise I would have eaten them all! Oink, Oink!! 😉 We couldn’t stop eating this cookies. The frosting tasted like lemonade, no fooling!
The original recipe is here. So if you like just a touch of lemon, use her recipe. But if you like your mouth to be filled with light tangy flavor, just do what I did! These cookies are the best thing for lemon lovers.
What You Need:
3/4 cup butter
1 cup sugar
4+ cups white flour
4 tsps baking powder
2 tsp vanilla extract
1 1/2 tsp lemon extract
1 tablespoon fresh squeezed lemon juice
1 tsp lemon zest
2-4tablespoons lemon juice
2 tablespoons water
3 cups powdered sugar
1 tablespoon butter
1. As with every other cookie recipe, preheat your oven to 350 degrees
2. Spray or grease your cookie sheet. Just do it, and be done with it. Use butter. It’s the best. 🙂
3. Blend the butter, vanilla, and lemon extract, lemon juice and sugar in a large bowl. I use my mixer. It’s easy on the hands.
4. Add the eggs, one at a time. Beat the mix a bit after each one is added to blend them in well.
5. Stir in the flour and baking powder to combine them. Now start with the 4 cups of flour and just add 1 Tbls at a time. You want the batter to be a little sticky, but not too sticky. I can’t tell you exactly how many Tbls of flour you need, because that will also depend on where you live and the humidity. Just feel it out. Sticky/elastic-y is good. Completely unworkable? No good.
6. Now wrap the dough/batter on a large piece of plastic wrap. Then make it in even shaped log no bigger than 1 1/2 ” x 1 1/2″, as long as it needs to be. Freeze it for like 15+ minutes. Trust me. Otherwise the dang dough is so sticky to work with you lose a lot in the process of rolling it into a ball.
7. Take it out and quickly slice into 1″ pieces that you put on your buttered cookie sheet. Bake them!
8. Put them about 2 inches apart on the sheet.
9. Bake 15 minutes – or until the bottom is golden. They won’t turn brown. No one wants a brown lemon cookie. 🙂
10. Let them cool completely.
1. Melt the butter and add the powdered sugar. Then add the lemon juice and water. If you like your icing a little thinner, use more liquid. I recommend the lemon juice. If you like it thicker, skimp on the water a bit before you skimp on the lemon juice.
2. Be warned!! These are very crumbly when you frost them, eat them, or move them in any way…Just like a biscuit…a delicious, lemon, frosted biscuit.