Lemon Drop Cookies
These lemon shortbread cookies are incredibly delicious and easy to make!
Servings: 2 dozen
Ingredients
COOKIES:
- 2 1/4 c. all-purpose flour spooned & leveled
- 1/4 tsp. salt
- 1 c. unsalted butter softened
- 1/2 c. confectioners’ sugar
- Zest of 1 lemon
- 1 T. fresh lemon juice
- 1 1/2 tsp. lemon extract
- 3-4 drops yellow food coloring
ROLLING SUGAR:
- 1 c. confectioners’ sugar
- Zest of 1 lemon
Instructions
- Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper; set aside.
- COOKIES: In a medium bowl, combine the flour and salt; set aside.
- In a large mixing bowl, using an electric hand mixer cream together the butter and 1/2 cup of confectioners’ sugar for 1-2 minutes or until well combined. Add the zest of one lemon, lemon juice, lemon extract, and yellow food coloring, beat until fully combined.
- Gradually add the flour mixture until fully combined, stopping to scrape down the sides of the bowl as needed.
- Using a 1-tablespoon cookie scoop or measuring spoon, scoop out the cookie dough, roll into balls, and place on the prepared baking sheets. Note: There is no need to chill the dough.
- Bake for 14-15 minutes or until the cookies are set. Allow cookies to cool slightly about 5 minutes.
- ROLLING SUGAR: Meanwhile, in a small bowl combine 1 cup confectioners’ sugar and the zest of one lemon.
- Roll each cookie in the rolling sugar while they are still warm. Allow to cool completely then roll all the cookies in rolling sugar one more time.
- Store the cookies in an airtight container on the counter or in the refrigerator for up to five days if they last that long!