Lemon cookies are just one of the many recipes you can make from lemon, sugar, and butter. It’s a simple recipe you can make at home; no baking or cooking skills are needed. The lemon cookie is also very easy to make and tastes great! It’s also a great snack for kids because it contains no added fat or refined sugar.
Growing up, my mom made us cookies every Christmas, and they were always lemon. I didn’t realize it until much later, but she used to buy them at the store but never told us why.
When I asked her what was in those cookies, she said they were just cookies. She didn’t tell me anything else. I thought it was strange then but still don’t understand it.
After making these cookies myself, I decided to find the secret ingredient!
And guess what? It’s lemons!
Have you ever wanted something that tasted great, was easy to make, and was perfect for kids? Well, I have a recipe for just those things. This lemon cookie recipe uses fresh ingredients and is a great alternative to sugar cookies. The formula includes no flour and only a few ingredients — eggs, butter, vanilla, lemon juice, and baking powder. No yeast! This recipe also makes one of the most delicious cookies you’ve ever tasted.
What you will need
Nowadays, you can find lemon cookies at most bakeries and grocery stores and make your version at home. If you’ve never made homemade lemon cookies before, you will be surprised at how easy they are.
It’s simple to do. All you need are three ingredients. The first is vanilla extract, the second is baking powder, and the third is powdered sugar.
You may ask why baking powder is necessary. Why can’t we use baking soda? Because the baking powder has a different purpose than soda. Baking soda is used primarily for leavening or producing air pockets within baked goods.
Baking powder is mostly used for chemical leavening or producing gas within baked goods. That is why it is important to use the right type of baking powder for your recipe.
The second ingredient you will need is powdered sugar. Sugar is added to baked goods because it adds moisture and sweetness. If you are not using a recipe for powdered sugar, you can substitute granulated sugar instead of powdered sugar. The third ingredient is vanilla extract. Vanilla extract provides flavor to baked goods. You can substitute vanilla extract for plain water or combine vanilla extract and plain water in your recipe.
It turns out that my mother’s secret ingredient was lemon zest.
Lemon zest is the outer rind of a lemon. It is typically grated, but you can also mince it finely and sprinkle it over the batter.
After baking, you’ll notice a faint lemon scent. This is the same scent you’ll find when you make cookies with real lemon extract.
It’s a subtle flavor, but it gives a nice citrus kick to the cake. And as I’ve mentioned before, lemons are great for getting rid of excess weight. One study found that women who drank 1.25 cups of lemon water daily for 12 weeks lost twice as much weight as those who drank plain water. But be careful; too much of this stuff can make you bloated. So just be sure to drink it slowly. Spanish: ¡Y ahora sí!
You can make this recipe as easy or as hard as you want. It’s a simple recipe that takes some time but worth the effort.
- 1 cup flour
- 3/4 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter
- One egg
- 1/4 cup milk
- 1/4 cup lemon juice
Cream butter and sugar, add egg, and beat well. Add milk and mix. Add dry ingredients and mix. Add lemon juice and mix.
Use a cookie cutter to cut out cookies. Bake at 350°F for 15–20 minutes or until done.
Here’s a quick and easy way to make these cookies. I know you’ve probably seen a million recipes online, but I wanted to give you something easy and quick to do.
You can also use this recipe as a base for making other kinds of cookies, and it can be made gluten-free.
1. Preheat oven to 350° F (175° C).
2. Combine all ingredients except vanilla extract and baking powder in a large bowl.
3. Stir well.
4. Add the vanilla extract.
5. Put a scoop of dough onto a cookie sheet and bake for 15 minutes.
6. Once done, let cool completely before storing.
7. To store: put the cookie in an airtight container for up to three weeks.
I have frequently asked questions about Lemon Cookie recipes.
Q: What inspired you to make this recipe?
A: We had some leftover lemons in our refrigerator one day, and I wanted to use them. I had just made a lemon pound cake and used the cake batter to make a Lemon Cake. It came out great!
Q: Did you change any of the ingredients?
A: No. The only thing I changed was the recipe for the lemon pound cake. I usually make it with vanilla, but I use almond extract because my kids like that flavor.
Q: How did your kids react to the recipe?
A: They loved it. It’s very easy and very quick to make. They asked for more and more of it.
Q: Did you make any changes to the recipe?
A: Not really. The lemon pound cake is the only part of the recipe I tweaked.
Top Myths about Lemon Cookie Recipe
1. You must add a lot of butter to make the cookies taste good.
2. You cannot make enough cookies to satisfy the whole family.
3. This recipe is difficult to make.
There’s no doubt about it; lemon cookies are the perfect way to bring summer into your home. They’re also a fantastic way to get kids involved in cooking.
In this video, I’ll show you how to make lemon cookies. I’m not going to go over all the ingredients, but I will tell you how to mix them up in a step-by-step fashion.
So let’s get started!
1. Mix flour, baking powder, salt, and sugar in a large bowl.
2. Add butter to the flour mixture and rub until it resembles fine crumbs.
3. Add eggs one at a time, mixing thoroughly after each addition.
4. Add vanilla extract and mix until combined.
5. Divide dough into two equal pieces and roll into balls. Wrap in plastic wrap and chill for 15 minutes.
6. Preheat oven to 375 degrees F.
7. Place dough on a cookie sheet and bake for 10 minutes.
8. Remove from oven and allow cookies to cool completely.
9. When cooled, frost with lemon curd and sprinkle.