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Lemon Cookies (also known as Lemon Whippersnaps)

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Lemon cookies, or 'Lemon Whippersnaps,' are soft, tender treats bursting with fresh lemon flavor, combining zesty citrus with sweet, melt-in-your-mouth goodness. Perfect for any occasion!

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)

Instructions

  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.

Notes

  • These cookies can be stored in an airtight container at room temperature for up to 5 days.
  • You can freeze the dough or baked cookies for up to 3 months.
  • For extra lemon flavor, increase the zest and juice or add lemon extract.
  • Substitute the butter with margarine or shortening for a different flavor and texture.
  • Consider adding mix-ins like white chocolate chips, nuts, or dried fruit for a variation.

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