Cookies are one of my favorite desserts to make, they are pretty easy, taste delicious, makes a ton, and I don’t have to ice a cake! Do you know which one of those is the most important? If you guessed the last reason, you were right.
These lemon cookies are beautiful they are a pale yellow, which is all natural. It comes from the lemon zest and the egg yolk. These are fun and festive, who doesn’t love playing with powdered sugar?
I strongly urge you to follow the recipe and not to skip the chilling of the dough. It keeps the cookies from spreading and makes them easier to work with in general!
- 1½ cups of All-Purpose Flour
- ½ teaspoon of Baking Powder
- ½ teaspoon of Salt
- 1¼ cups of Sugar
- 4 teaspoons of Lemon Zest, grated, this was about 2.5 medium lemons
- 2 tablespoons of Lemon Juice, fresh, about 2 medium lemons
- 1 large Egg + Yolk of another large Egg
- 4 tablespoons of Butter, unsalted, melted & cooled
- 3 tablespoons of Vegetable Oil
- 1 teaspoon of Vanilla Extract
- ½ cup of Confectioners' Sugar
- First, whisk the flour, baking powder, and salt together in a large bowl. Set aside.
- Now, in a food processor, pulse the sugar and lemon zest together until it is coarse (about 30 seconds.) Add the lemon juice, egg, yolk, butter, oil, and vanilla and pulse until pale and thickened (about 30 seconds.)
- Stir egg and sugar mixture into the flour mixture. Cover with plastic wrap and refrigerate for an hour.
- When ready to bake, preheat the oven to 350 degrees. Prepare two baking sheets with a silpat mat or parchment paper. Place the confectioners' sugar in a small bowl.
- Roll the 1½ tablespoons of the dough into a ball, roll in the powdered sugar and place on the pan, 2 inches apart,12 cookies per pan. Bake one baking sheet at a time for 10-12 minutes, rotating the baking sheet halfway through cooking, until the cookies are set on top, but moist in the cracks and crinkly. Let cool for 5 minutes on the pan, 5 minutes on a wire rack, and then eat.
Happy Cooking, The Barbee Housewife