Introduction: Julie's Soft Lemon Cookies
This is my own recipe that I came up with, specifically to enter in the "Cookies" contest, actually. These are deliciously soft, lemony cookies, with or without the glaze, and they are easy peasy to make.
The recipe made 34 cookies.
3 cups all purpose flour
1 cup granulated sugar
1 1/2 sticks of salted butter
1 tsp. baking powder
1/2 tsp. baking soda
2 Tbs. lemon juice
1 tsp. lemon extract
2 whole eggs
Yellow food coloring (optional)
Optional Lemon Glaze
2 cups confectioners sugar
2 Tbs. lemon juice
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Step 1: Gather All Ingredients and Get Mixing!
Once you have gathered all your ingredients, measure all your dry ingredients (flour, sugar, and leavenings) and dump into bowl of mixer and run for a couple rotations to make sure they are mixed evenly together.
After dry ingredients are mixed, add all wet ingredients (butter, juice, extract, and eggs)
Step 2: Mix and Blend and Blend and Mix
On low, mix all ingredients until everything is well incorporated and a stiff dough forms.
Using a medium sized scoop (or about 1- 1 1/2 Tbs.,) scoop dough and place onto an ungreased, or parchment lined baking sheet. Then press with fingers to flatten the dough balls just a little. You may also use a fork to flatten using a crisscross pattern.
Place baking sheet into an oven, preheated to 350*
Bake cookies for 10 minutes.
Step 3: Almost Time for Snacking!
Remove cookies from oven.
Using a metal spatula, immediately loosen cookies from pan (unless you used parchment, then your fine)
Now you are at a crossroads. You have to decide if you want to eat the cookies as they are. Of course you have to sample one to decide. ;-) If you want a bit more tangy, lemony goodness, feel free to make the lemon glaze recipe listed below. Just be sure to ice or drizzle the cookies with the glaze while they are still warm.
Now you can enjoy, enjoy, enjoy!
2 c. confectioners sugar
2 Tbs lemon juice
enough water to thin to your desired consistency. I did not add water to mine. I used it thick.
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