Our soft-baked lemon cookies are delightful little rays of sunshine. They’re bursting with bold lemon flavor and are guaranteed to become an instant favorite.
Prep time: 20 minutes
Cook time: 10 minutes
Servings: 36 cookies
- 3 cups all-purpose flour
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs, at room temperature
- 2 tablespoons fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla
- 10 drops yellow liquid food coloring
Preheat oven to 350°F.
Mix together flour, baking powder, baking soda and salt in medium bowl. Set aside.
Using an electric mixer, cream together butter and sugar in a large bowl until light and fluffy, about 3-4 minutes. Add eggs, lemon juice, lemon zest, vanilla and food coloring and beat until just combined. Add flour mixture to the creamed mixture, about 1/2 cup at a time, beating until just combined.
Drop 2 tablespoons of dough for each cookie onto parchment paper-lined baking sheets, spacing about 2-3 inches apart. Bake until cookies are set but still soft to the touch, about 10 minutes.
Allow cookies to cool slightly then transfer to a wire rack to cool completely.
ORANGE & FIELD TIP: The food coloring is completely optional but we love the yellow tint it gives these irresistible cookies.