More About Lemon Cookies
Prep Time: 10 minutes minutes Cook Time: 8minutes minutes Servings: 24 Calories: 128kcal
Author: Karlynn Johnston
Ingredients
1x
2x
3x
▢2 cups all-purpose flour
▢1/2 teaspoon baking soda
▢1/4 teaspoon salt
▢1/2 cup butter softened
▢3/4 cup granulated sugar
▢1/4 cup brown sugar
▢1 large egg room temperature
▢2 tablespoons lemon zest
▢3 tablespoons fresh lemon juice
▢2 teaspoons lemon extract
▢2-3 drops of yellow food coloring
▢1/2 cup white chocolate chips (optional)
Instructions
In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter and granulated sugar together for 1 to 2 minutes or until well combined. Add the egg and mix until fully combined.
Mix in the lemon zest, lemon juice, lemon extract, and yellow food coloring until fully combined, making sure to stop and scrape down the sides of the bowl as needed.
Add the dry ingredients (and white chocolate chips if you want) and mix until just combined.
Cover tightly and transfer to the refrigerator to chill for at least 30 minutes.
Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
Remove the cookie dough from the refrigerator. Using a 1.5 tablespoon cookie scoop, scoop balls of the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.
Bake for 10 to 12 minutes, or until the tops of the cookie are set. Remove from the oven and cool on the baking sheets for 5 to 10 minutes, then transfer the cookies to a wire rack to cool completely.
Nutrition
Calories: 128kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 84mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
Author: Karlynn Johnston
Ingredients
1x
2x
3x
▢2 cups all-purpose flour
▢1/2 teaspoon baking soda
▢1/4 teaspoon salt
▢1/2 cup butter softened
▢3/4 cup granulated sugar
▢1/4 cup brown sugar
▢1 large egg room temperature
▢2 tablespoons lemon zest
▢3 tablespoons fresh lemon juice
▢2 teaspoons lemon extract
▢2-3 drops of yellow food coloring
▢1/2 cup white chocolate chips (optional)
Instructions
In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter and granulated sugar together for 1 to 2 minutes or until well combined. Add the egg and mix until fully combined.
Mix in the lemon zest, lemon juice, lemon extract, and yellow food coloring until fully combined, making sure to stop and scrape down the sides of the bowl as needed.
Add the dry ingredients (and white chocolate chips if you want) and mix until just combined.
Cover tightly and transfer to the refrigerator to chill for at least 30 minutes.
Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
Remove the cookie dough from the refrigerator. Using a 1.5 tablespoon cookie scoop, scoop balls of the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.
Bake for 10 to 12 minutes, or until the tops of the cookie are set. Remove from the oven and cool on the baking sheets for 5 to 10 minutes, then transfer the cookies to a wire rack to cool completely.
Nutrition
Calories: 128kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 84mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
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