Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar
Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.
I saw this recipe on this website and they looked delicious, so I thought I'd post the recipe....Later: I did make this recipe and it is my new favorite cookie recipe. You'll want to double the recipe.
I have made this recipe twice. The first time I doubled it. When I made this recipe this morning I quadrupled it. to make it easier for future baking I'll put the amounts for the different sizes.
Here is a list of the amounts for a recipe that is DOUBLED:
Ingredients:
1 cup butter, softened
2 cup granulated sugar
1 teaspoons vanilla extract
2 whole egg
2 teaspoon lemon zest
2 Tablespoon fresh lemon juice
1/2 teaspoons salt
1/2 teaspoons baking powder
1/4 teaspoons baking soda
3 cups all-purpose flour
½ cups powdered sugar (I didn't double this amount because when I rolled the dough in powdered sugar , I didn't use all of the powdered sugar that it originally called for)
Here is a list of the amounts for a recipe that is QUADRUPLED:
Ingredients:
2 cup butter, softened
4cup granulated sugar
2 teaspoons vanilla extract
4whole egg
1 Tablespoon + 1 teaspoon lemon zest
1/4 cup fresh lemon juice
1 teaspoons salt
1 teaspoons baking powder
1/2 teaspoons baking soda
6 cups all-purpose flour
½ cups powdered sugar (I didn't double this amount because when I rolled the dough in powdered sugar , I didn't use all of the powdered sugar that it originally called for )
News flash. I saw a recipe posted on FB for the" same" cookies using only 3 ingredients, so I thought I'd make it and give the two cookies a taste test. You can find the recipe on the idearoom.net by clicking here
Lemon Drop Cookies
1 box of Lemon Cake Mix
2 eggs
1/3 cup vegetable oil
Directions:
1. Heat oven to 350 degrees F.
2. Add all ingredients to a medium sized bowl.
3. Using a spoon, mix ingredients together until dough forms and is well mixed.
4. Grease a cookie sheet and roll into 1 inch round balls.
5. *Add some confectioner's sugar to a small bowl and roll the top of the cookie in
the sugar.
6. Bake for 7-9 minutes. Remove cookies from oven before they turn golden brown.
7. Remove from oven and let cookies cool completely.
*If you want to add a Lemon Sugar Glaze to the cookies instead of rolling them in confectioner's sugar, simply omit step 5 above. When the cookies have cooled completely, glaze them with the recipe below.
Lemon Sugar Glaze
1 cup powdered sugar 1 tsp lemon juice water
Directions:
Add lemon juice and water to a bowl and mix together. Slowly add water to mixture while stirring. When you get a nice consistency for a think glaze stop adding water. If you add too much water, simply add a little more confectioner's sugar. Drizzle each cookie with the lemon sugar glaze.
This is a picture that I took of the cookies from the second recipe (Lemon Drop Cookies) that I made this morning.
My comparison of the two recipes: The first recipe tastes a lot better. The second recipe is quicker to make because it only has 3 ingredients.
