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Baking

Lemony Fresh Lemon Cookies
March 22, 2013 • Posted by Christina Fong

Because lemons taste so light and tart, we often forget they’re in peak season during the winter months. However, that doesn’t stop us from considering lemon cookies one of our favorite springtime treats, and it’s officially been spring for three days now.

These lemon cookies are the perfect combination of sweet and tart, and not only that, but they are also super easy to make! It doesn’t matter if you’ve never baked a single cookie before. Bake a batch of these, and you’ll feel inspired. So we’ve mentioned how delicious and easy they are to make. Did we also mention that lemon juice is packed with vitamin C as well as potassium, fiber, and flavonoids? But enough talk. Let’s bake!


Lemon Cookies
Makes 2 dozen

1 1/2 cups all-purpose flour
3/4 cup sugar
1/8 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 cup butter
1 egg
1/2 tsp vanilla extract
Zest of one lemon
3 tbsp lemon juice
1/2 cup powdered sugar

Preheat oven to 350 degrees. Mix all dry ingredients (except for powdered sugar) and set aside. Use a mixer to beat sugar and butter together until light and fluffy. Then beat in egg, lemon zest, lemon juice, and vanilla extract. Slowly pour in mix of dry ingredients while blending with mixer.

Roll a teaspoon of dough into balls and lightly roll them in powdered sugar. Place the balls on a lined baking sheet with about 1 1/2 inches between each of them. Bake for about 10 minutes or until light brown. Remove from oven and let cool for a minute or two before transferring to a cooling rack.

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