Hunger, a creative urge, and a lack of other food in the house led to the creation of this recipe. I really like it. Really.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 14 |
| Yield: | 28 cookies |
Ingredients
- ¾ cup white sugar
- ⅔ cup salted sweet cream butter, softened
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 eggs
- 2 teaspoons lemon extract
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Cream sugar and butter together in a bowl using an electric mixer until light and fluffy. Whisk flour and baking powder together in a separate bowl; gradually beat into creamed butter mixture until just combined. Beat eggs, 1 at a time, into butter-flour mixture until dough is thoroughly mixed; stir in lemon extract. Drop small scoops of dough onto a baking sheet.
- Bake in the preheated oven until cookies spring back when touched, 10 to 12 minutes.
- You can add a lemon glaze for more flavor if you’d like, or even add lemon zest to make the lemon stand out more.
Nutrition Facts
| Calories | 196 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 142 mg |
| Sugars | 11 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Made recipe with exact ingredients I would have liked to add lemon zest but I didn’t have a fresh lemon on hand. Used a larger sized scoop and ended up with 24 good sized cookies. Instead of lemon juice in the glaze, I used a bit of lemon extract and a bit of water. These would be pretty with sugar sprinkles or even golden colored ones. Very good! I think the larger scoop allowed for them to stay nice and cake-y soft in the center. Will have to try again with a small scoop. Good, simple recipe. My family loves anything lemon. Making a second batch right away to take to a friend! Thanks.
I LOVED THEM!!! I made them for a friend’s birthday party and they where a huge hit!
I have been making this recipe for such a long time now, it has become one of my favorites, since the cookies always turn out yummy, so easy to make and real crowd pleasing. Today I’ll make them with lemon glaze, just to see what happens. Thank you for sharing this delightful recipe!
Loved it! I didn’t have any lemon though. So I replaced the lemon with vanilla in the cookies and made orange icing for a drizzle… came out like orange creamsicles!
Followed the other suggestions about the oven temp, 176 degrees C (350f). I also read a review that suggested glazing them while they were warm, that was a hit too. Although I made the glaze with lemon juice and powdered sugar so it was a tad tart, lol. My daughter snuck one while they were cooling, she thought they were vanilla cookies, hahahaha she let out an “Oh, it’s lemon-ney”. I love them, I’ve saved the recipe and will be making them again, perhaps with lemon, vanilla and water in the glaze next time, lol.
No changes. I used the Pampered Chef small cookie scoop and ended up with 46 cookies. The glaze adds just the right amount of tart. Wish all my “accidents” turned out as well.
Great tasting recipe, I tweaked mine as well. Baked at 350, for 11 minutes, also zested a whole lemon for the dough plus 2 tsp. Lemon extract. Zested a whole lemon for icing too. They are a big hit.
I made it just as it said with one small addition. I added 3 tsp. of lemon extract because I really wanted to taste lemon. I’ll be making them again.
This is a great soft cookie recipe. Mild lemon flavor and nice fluffy appearance. Soft and delicious, I will add this to my collection. Love ’em! I didn’t want to make the glaze so I sprinkled powdered sugar on some of them and put a single blueberry in the center of others.
Wish I had followed my instincts concerning the oven temperature and the amount of extract. Oven was too hot and there was too much extract. I was expecting a soft lemon butter cookie but it was drier and the bottoms were too browned. Too much extract for that amount of dough and it gave the cookie a chemical flavor.
I’ve made these twice and there are Delicious as written; although I agree that it baked better at a lower temperature of 350 degrees
I read reviews first so adjusted accordingly. 350 and it took about 13-14 minutes. I made 30 cookies. I added lemon zest, used 4 teaspoons fresh lemon juice, and 1 teaspoon of vanilla. Delicious! Fluffy and cookie like with perfectly golden bottoms.
really enjoy the cookies really easy recipe I put mine in a 9×13 and made cookie bars turned out pretty good thank you
I read the reviews and followed the recommendations given. I set the temperature for 350 and cooked them
The whole fam loved them! Added a little yellow food coloring, just for fun. Made a simple thick cream cheese glaze for them. Perfect!
Followed recipe exactly except baked at 350 for 15 minutes. Turned out ok. Other lemon cookie recipes I tried are more lemony. Also needs pinch of salt.
I made this for my class because it was my birthday, and everyone was begging me for more! I only added a bit more lemon, and it was amazing and simple to make.
We bake these at 350° for 9 minutes. I use essential oils so about 8 drops gives a bright lemon flavor. I love lemon so I’m always tempted to go heavier. I add EO to the glaze as well. I make a simple glaze of confectioners sugar and milk with 3-4 drops lemon EO (essential oil)
So I did tweak the baking time and temp as others have said. Other then that, these cookies were so easy and yummy! my kids even like them. Thanks for sharing your recipe. We have found a new cookie recipe to add to our box. Perfect. Also love that they are light but delicious and small but pack a punch of flavor. I added lemon juice into my batter. Just a squirt. Next time I may try to do the lemon zest.
I tried to make 24 and ended out with 34!
Delicious!! I followed the recommendations. I used the zest of one lemon. I added one tsp of lemon extract and one tsp of fresh lemon. I baked at 350 degrees until slightly brown on the bottom (my oven took 10 – 12 minutes). I dusted 1/2 with powdered sugar and the other half got a glaze of powdered sugar and fresh lemon. Both were delicious. But my family preferred the glaze. I will definitely make these again.