The Pioneer Woman Tasty Kitchen
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So, So Yummy Zesty Lemon Cookies

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A yummy, moist, soft, buttery, lemony kick-in-the-mouth kinda cookie! These little drops of heaven are perfect paired with a cup of tea.

Ingredients

  • ½ cups Butter, Softened
  • 1-½ cup Sugar
  • 2  Eggs
  • 1 teaspoon Vanilla Extract
  • ¼ cups Lemon Juice
  • 1 teaspoon Lemon Zest
  • ¼ teaspoons Salt
  • ½ teaspoons Baking Powder
  • 2-½ cups Unbleached All-purpose Flour

Preparation

Combine butter and sugar in a mixing bowl. Cream together until light and fluffy. Add eggs one at a time. Add vanilla extract, lemon juice and zest. In small bowl, whisk together salt, baking powder and flour. Add to the wet ingredients and mix just until combined. Using a small ice cream scoop or cookie scoop, drop rounds onto cookie sheet. Bake at 350ºF for 12-15 minutes. Cookies will be soft in the center and have very little color when ready. Let sit on the cookie sheet for 5 minutes before moving to a cooling rack. Let cool and top with powdered sugar if desired. Enjoy!

Note: these yummy lemon cookies can also be made for vegan friends using non-hydrogenated vegan butter (I like Earth’s Balance) instead of regular butter. Instead of eggs, combine 2 tablespoons flaxseed meal with 6 tablespoons water in a small bowl, let sit for two minutes and add to the recipe as you would eggs. Happy baking!

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Profile photo of aginto

aginto on 7.11.2011

So easy and tasty! They were a cinch to make and easy-peasy to bake. They came out moist and lemony…a perfect after-dinner dessert!

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