Soft Lemon Cookies (Print Version)
# Ingredients:
→ Dough Prep
01 -
1 cup sweet cream butter, salted and softened
02 -
2 cups white sugar
03 -
4 eggs, large
04 -
4 tbsp fresh lemon juice
05 -
4 tbsp zest from lemons
06 -
4 tsp rising agent (baking powder)
07 -
4½ cups plain flour
→ Decor & Dusting
08 -
Pink, blue, and yellow food dye (Wilton Color Right recommended)
09 -
Up to 1 cup of powdered sugar for coating
# Instructions:
01 -
Start by blending your softened butter and sugar till smooth. Beat in one egg at a time until fluffy. Stir in the lemon juice, then the zest. Sprinkle in the baking powder and mix thoroughly. Gradually fold in the flour, about a third of it each time.
02 -
Divide the dough into 4 chunks. Use drops of food dye to make one chunk pink (3 drops), another blue (3 drops), one yellow (3 drops), and the last purple (3 pink drops + 1 blue drop).
03 -
Let the dough chill out in the fridge for 2 hours before handling.
04 -
Shape the dough into small balls, roll them in powdered sugar, and pop onto a baking sheet. Cook in a 350°F oven for 8 to 10 min.
# Notes:
01 -
These are soft and fluffy inside while crispy and sweet outside. Their lemony taste and pastel color combos are a hit.
02 -
Store in an airtight bin once cool to keep these fresh for 3-4 days. Use parchment paper between cookie layers. They freeze for up to 3 months!