Sunshine Lemon Cookies
Sunshine Lemon Cookies packed with freshly squeezed lemon juice and lemon zest are not only a delight to eat but also easy to make ahead. Soft, sweet, and bursting with lemony goodness, they're a bright addition to any treat table or cookie jar.
2 cups all purpose flour
10 tbsp unsalted butter
1 cup granulated sugar
5 tbsp lemon juice
2 tsp lemon zest
1 tsp vanilla extract
1/4 tsp almond extract
2 large eggs
2 tsp baking powder
1/4 tsp salt
1 cup powdered sugar
In a stand mixer, cream sugar and unsalted butter until light and fluffy, about 2-3 minutes. Add lemon zest, vanilla extract, almond extract, eggs, and lemon juice, and mix until fully combined.
Sift all-purpose flour, baking powder, and salt together. Add it to the stand mixer on medium speed and mix just until combined.
Wrap the dough in plastic wrap and refrigerate for at least 2 hours, preferably overnight.
When you're ready to bake, preheat the oven to 350°F (180°C).
Using a tablespoon scoop, drop tablespoon amounts of dough into powdered sugar and roll until well covered. Place onto a parchment-lined cookie sheet.
Bake for 9-11 minutes until cookies are set but not browned. They will be soft when taken out and will harden as they cool. Allow the cookies to cool on a wire rack before serving.
Allowed on these diets
Contains these allergens
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Frequently Asked Questions
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