So, So Yummy Zesty Lemon Cookies – a delicious recipe with Butter, Sugar, Eggs, Vanilla, u00bc, Lemon Zest. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine butter and sugar in a mixing bowl. Cream together until light and fluffy. Add eggs one at a time. Add vanilla extract, lemon juice and zest. In small bowl, whisk together salt, baking powder and flour. Add to the wet ingredients and mix just until combined. Using a small ice cream scoop or cookie scoop, drop rounds onto cookie sheet. Bake at 350u00b0F for 12-15 minutes. Cookies will be soft in the center and have very little color when ready. Let sit on the cookie sheet for 5 minutes before moving to a cooling rack. Let cool and top with powdered sugar if desired. Enjoy!
2
Note: these yummy lemon cookies can also be made for vegan friends using non-hydrogenated vegan butter (I like Earth's Balance) instead of regular butter. Instead of eggs, combine 2 tablespoons flaxseed meal with 6 tablespoons water in a small bowl, let sit for two minutes and add to the recipe as you would eggs. Happy baking!
563
kcal
Calories
28
g
Fat
66
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cups Butter, Softened, 1-1/2 cup Sugar, 2 Eggs, 1 teaspoon Vanilla Extract, and more.
Yes, So, So Yummy Zesty Lemon Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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