Lemon Cookies (also known as Lemon Whippersnaps)

Why You’ll Love This Recipe

These Lemon Whippersnaps are not only incredibly easy to make but are also packed with a refreshing tang from the lemon that will leave your taste buds craving more. The texture is perfect – chewy on the inside with a slightly crispy edge, making each bite absolutely delicious. They’re a wonderful twist on traditional cookies, and the lemon zest and juice provide a fresh, bright flavor that elevates them above standard cookie recipes. The addition of powdered sugar on top gives these cookies a lovely sweetness without overwhelming the lemony freshness. Ideal for any lemon lover!

Ingredients

• 1 ¾ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ¾ cup unsalted butter, softened

• 1 cup granulated sugar

• 1 large egg

• 1 tablespoon lemon zest (from about 1 lemon)

• 2 tablespoons lemon juice

• 1 teaspoon vanilla extract

• ½ cup powdered sugar (for rolling)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.

4. Add the egg, lemon zest, lemon juice, and vanilla extract to the butter mixture. Beat until combined.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

6. Roll the dough into 1-inch balls and then roll each ball in powdered sugar.

7. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.

8. Bake for 8-10 minutes or until the edges of the cookies are golden and the tops are slightly cracked.

9. Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: This recipe makes about 24 cookies.

• Prep time: 15 minutes

• Cook time: 10 minutes

• Total time: 25 minutes

Variations

• Lemon-Lavender: Add a pinch of dried lavender to the dough for a floral twist.

• Glazed Lemon Cookies: Drizzle a simple lemon glaze over the cooled cookies for an extra burst of citrus flavor.

• Lemon and White Chocolate: Fold in some white chocolate chips for a decadent touch.

• Coconut Lemon Cookies: Add shredded coconut to the dough for a tropical flavor.

Storage/Reheating

• Storage: Store these cookies in an airtight container at room temperature for up to 5 days. You can also refrigerate them to extend their shelf life by up to a week.

• Freezing: Freeze the dough by wrapping it tightly in plastic wrap and placing it in a zip-top bag. Freeze for up to 3 months. You can also freeze baked cookies for up to 3 months.

• Reheating: To enjoy them warm, reheat in a 350°F oven for about 2-3 minutes or microwave for 10-15 seconds.

FAQs

1. Can I use bottled lemon juice for this recipe?

It's best to use fresh lemon juice and zest for the most vibrant flavor, but bottled lemon juice can work in a pinch.

2. Can I substitute the butter with margarine or shortening?

Yes, you can substitute the butter with margarine or shortening, but the flavor and texture may be slightly different.

3. Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it's a blend that includes xanthan gum to help with texture.

4. How can I make the cookies more lemony?

Increase the amount of lemon zest and lemon juice in the dough. You can also add lemon extract for an extra boost of flavor.

5. Can I make these cookies ahead of time?

Yes, you can prepare the dough in advance and store it in the fridge for up to 2 days before baking. Alternatively, freeze the dough for up to 3 months.

6. Why are my cookies flat?

Cookies can flatten if the dough is too warm or if there’s too much butter in the mixture. Be sure to chill the dough before baking to help prevent this.

7. Can I use other citrus fruits instead of lemons?

Absolutely! You can swap the lemon for orange, lime, or grapefruit zest and juice for a different citrus twist.

8. How do I know when the cookies are done baking?

Look for golden edges and a slightly cracked top. The cookies will continue to firm up as they cool, so be careful not to overbake them.

9. Can I add other mix-ins, like nuts or dried fruit?

Yes, you can add nuts like chopped almonds or dried fruit like cranberries. Just be sure not to overwhelm the dough with too many add-ins.

10. Can I make these cookies smaller or larger?

Sure! You can adjust the size of the dough balls to make smaller or larger cookies, but be sure to adjust the baking time accordingly.

Conclusion

Lemon cookies (or Lemon Whippersnaps) are a light and refreshing treat that combines the perfect balance of sweet and tart flavors. These cookies are perfect for any occasion, from casual gatherings to special celebrations. With their soft and chewy texture, they are sure to become a favorite among family and friends. Enjoy these delightful cookies as a bright and zesty snack that will leave you wanting more!

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