Ingredients
Equipment
Method
Prep Work
- Preheat your oven to 350°.
- Line your baking sheet with parchment paper.
- Zest the lemons to get 2 tbsp. of lemon zest. Don't get into the white. NOT good.
- Squeeze the lemons to get 2 tbsp. of fresh lemon juice. Remove any seeds that find their way in.
- Measure out ¼ cup white granulated sugar into a small bowl and ½ cup powdered sugar into a different small bowl to roll the cookies in before baking.
Cookie Dough
- Cream together 1 cup softened butter and 1¾ cup granulated white sugar for 3 minutes. Scrape down the sides as needed. Turn off the mixer before doing that though.
- Add in ½ tsp. vanilla, ½ tsp. almond extract, ¼ tsp. lemon extract, 2 large room temperature eggs, 2 tbsp. fresh lemon juice, and 2 tbsp. lemon zest.
- In a separate bowl, mix together 3½ cups all-purpose flour, 1 tsp. baking powder, ½ tsp. baking soda, and ½ tsp. salt.
- Mix the flour into the wet Ingredients until just combined. You can even do this by hand if you don't want to over mix.
Roll the Dough
- Use a ⅓ cup measuring scoop to measure out the dough.
- Roll the dough into a ball, then into the white sugar, and then into the powdered sugar. Just for good measure!
- Bake 4-6 cookies at a time. Use the palm of your hand or the bottom of something similar to gently press down the cookies before baking. They will still be very thick.
- Bake for 8 minutes, remove, and let cool on the pan for 5 minutes.
