Description
Treat yourself to these Soft Lemon Cookies, a delightful summer treat that combines a burst of citrus flavor with a soft, chewy texture. Perfect for gatherings or a sweet pick-me-up, these cookies feature an irresistible snickerdoodle-inspired base topped with tangy lemon icing. With their bright flavor and refreshing twist, they’re sure to be the star of any occasion. Easy to make and versatile enough for picnics, parties, or everyday snacks, these cookies are a must-try!
Ingredients
Scale
- 4 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 cup margarine, room temperature
- 2 cups granulated sugar
- 2 eggs, room temperature
- 2 tablespoons milk
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon extract
- 1/2 teaspoon vanilla extract
- A small amount of yellow food coloring (optional)
- 3 tablespoons granulated sugar (for coating)
- 3 tablespoons lemon zest (from ~4 lemons)
- 1 cup powdered sugar (for icing)
- 2 tablespoons fresh lemon juice (for icing)
Instructions
- Preheat your oven to 375°F (190°C) and line a cookie sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, cream of tartar, and salt; set aside.
- In a stand mixer, cream margarine and sugar until fluffy. Beat in eggs one at a time, then add milk, lemon juice, lemon extract, and vanilla extract.
- Gradually mix in the dry ingredients until just combined.
- Roll dough into balls and coat in a mixture of granulated sugar and lemon zest.
- Bake for 13–14 minutes until edges are golden; let cool before icing with powdered sugar mixed with lemon juice.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (35g)
- Calories: 150
- Sugar: 12g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 20mg