Lemon Cookies
Processing the lemon zest with the sugar helps to distribute the lemon flavor evenly.
-
Prep Time
60 minutes
-
Cook Time
10 minutes
-
Servings
18 cookies
- Print recipe
- Share on Twitter
- Share on Facebook
- Share on Pinterest
- 2/3 cups Sugar
- 1 tablespoon Freshly Grated Lemon Zest
- 1 cup Unsalted butter, softened
- 1 Large Egg
- 1 tablespoon Fresh Lemon Juice
- 1/2 teaspoon Vanilla Extract
- 2 1/2 cups All-Purpose Flour
- 1/2 teaspoon Salt
-
Lemon Cookie Cutter
$2.99View Lemon Cookie Cutter -
Ann Clark Food Coloring Gel 12-Color Set
$24.99View Ann Clark Food Coloring Gel 12-Color Set
Dough
-
1
Process together in a food processor about 15 seconds:
Sugar
Lemon Zest -
2
Beat with an electric mixer:
Butter
Lemon sugar from above -
3
Add and mix:
Egg
Fresh Lemon Juice
Vanilla Extract -
4
Whisk together, then add and beat to incorporate:
All Purpose Flour
Salt - 5 Wrap dough in plastic wrap and chill until firm. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until very lightly browned around the edges. Let cookies cool slightly on cookie sheets, then transfer to a wire rake to cool completely. Decorate, if desired, before serving.
Lemon Icing
-
6
Melt 4 tablespoons unsalted butter, mix with 3 cups confectioners' sugar, 4 tablespoons fresh lemon juice and a pinch of salt to smooth. This cookie is also great with lime icing.
Enjoy!
-
Lemon Cookie Cutter
$2.99View Lemon Cookie Cutter -
Ann Clark Food Coloring Gel 12-Color Set
$24.99View Ann Clark Food Coloring Gel 12-Color Set
