Prep 20 mins
Cook 12 mins
(recipe from Rachel Ray)
- 1⁄2 cup butter, slightly chilled
- 1 cup sugar, plus
- 1⁄4 cup sugar, for rolling
- 2 lemons, zest of, plus
- 1 tablespoon lemon juice
- 1 egg
- 1 1⁄2 cups flour
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- Preheat oven to 350. In a mixer, blend butter and sugar until combined. Add in lemon zest, lemon juice and egg and mix until fluffy. Dump in flour, baking soda and salt and combine.
- Prepare cookie sheet with silpat or parchment paper. On a small plate, roll teaspoons of dough into balls and then roll in the remaining sugar. Add to cookie sheet. Bake for about 12-14 minutes or until the edges are lightly golden. Remove from sheet and cool on racks.
LOVE these! What a great summer cookie! I had a very large lemon and a half of another. I used it all and I believe I used a little over the 1 TBS of lemon juice. Such a nice light flavor!
LOVE these cookies! I added 1/4 tsp lemon extract to add a bit more zip...they are delicious and a must try for lemon lovers!
These were easy, light, tasty little cookies! I must have made mine a little small as I got a full 4 dozen and had to cook them only 10-11 minutes. Thanks for posting!