lemon-cookies-with-white-chocolate-chips-2023-11-27-04-54-53-utc (1)

Lemon Cookies


by Brittany Basim


2 cups flour

2 tsp baking powder

½ tsp salt

10 tbsp unsalted butter (softened)

1 cup + 2 tbsp sugar

1 tbsp lemon zest about 2 lemons

1 large egg

1 large egg yolk

1 ½ tbsp fresh lemon juice

½ tsp vanilla extract

¾ tsp lemon extract

5 drops yellow food coloring

½ cup powdered sugar

Steps to Make It

Preheat oven to 350 Degrees. In a mixing bowl, whisk together flour, baking powder and salt.

In a bowl of an electric mixer whip together butter, sugar, and lemon zest until pale and fluffy occasionally scrape down bowl throughout entire mixing process.

Mix in egg then blend in egg yolk. Add lemon juice, lemon extract, vanilla extract, and optional yellow food colouring. Mix until combined. With mixer set on low speed, slowly add in dry ingredients, and mix just until combined.

Pour powdered sugar into a small bowl. Scoop dough out about 1 ½ tbsp at a time (25g each) and shape into a ball, then drop in powdered sugar and roll to evenly coat.

Transfer to parchment paper. Repeat with remaining dough and space cookies 2 inches apart on baking sheet. Bake in preheated oven 10-13 mins.

Cool on baking sheet for several mins then transfer to a wire rack to cool. Store these cookies in an airtight container at room temperature.