Soft Lemon Cookies

For the dough
70 g (5 tbsp) Softened butter

100 g (½ cup) White sugar

Zest of 2 lemons

1 Medium egg

1½ tbsp Lemon juice

150 g (1 cup) All purpose flour

1 tsp Baking powder

¼ tsp Salt

Yellow food coloring (optional)

Powdered sugar for the coating

For the dough
Cream together the butter, white sugar, and lemon zest.

Add the egg and food coloring (optional).

Add the sifted dry ingredients and lemon juice.

Form the cookies using an ice cream scoop or your hands.

Place the cookies onto a baking sheet lined with parchment paper and freeze for 30 minutes.

Bake in a preheated oven at 180 °C (350 °F) for 13 minutes.

Allow to cool completely and toss in powdered sugar.

Print Friendly, PDF & Email