Saturday, October 8, 2011

Lemony Sugar Cookies

I love these lemon cookies. They are soft and moist and packed with lemon flavor.

They are easy to make, they keep well, freeze well, impress the guests...what more could you ask of a cookie?

This recipe is inspired by my favorite sugar cookie from my grandma Betty's church cookbook. Decrease your sugar and flour by a quarter cup and omit baking powder and lemon for the original.  For me, anything with lemon and butter is up my alley.  I use shortening because it creates a soft moist texture that I prefer.  Butter can definitely be used if you prefer it.

Lemony Sugar Cookies

1 cup butter flavored shortening (or butter)
1 1/4 cups sugar
2 eggs
3 tablespoons lemon juice plus zest of one lemon
1 teaspoon vanilla
Dash of salt
2 and 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cream of tartar

Mix together shortening and sugar. Add eggs, salt, lemon juice and zest, vanilla and mix well. Stir in dry ingredients until incorporated. Scoop into walnut sized balls and roll in sugar. Bake on an ungreased sheet pan at 350F for 10 to 12 minutes, or until the bottoms are just beginning to brown. Cool on the pan for a minute, then cool on a rack or on the table. Keep a slice of bread in with your cookies to keep them moist for days.



  1. you did not say whether or not to grease the cookie sheet, so i just did. lets see how it turns out! thank you for this recipe!

  2. Good point-I have never specified greased or ungreased on any of my cookie recipes-oops! UNGREASED for this one! Hope your cookies turned out, sorry about that.

  3. Hi Hannah, I am eager to make this recipe. How many cookies does this recipe yield? Thank you.

    1. Thanks, I hope you like the cookies! I am kind of guessing here because sizes vary. But I will say 4 dozen. If they're small cookies, which mine never are, the recipe should make about 6 dozen.


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