Mean Chef's Lemon Lemon Cookies

Total Time
32mins
Prep 20 mins
Cook 12 mins

I adopted this recipe after its original poster, Mean Chef, departed the site. Mean posted it on Jan 1, 2004.

Ingredients Nutrition

Directions

  1. Sift flour with baking powder, baking soda and salt.
  2. In large bowl of electric mixer, cream butter and sugar,add egg and beat on medium speed until light and fluffy.
  3. At low speed, beat in sour cream, lemon extract and grated lemon zest until smooth.
  4. Gradually add flour mixture, beating until well combined.
  5. Form dough into a ball, wrap in foil and refrigerate overnight.
  6. Divide dough into 4 parts.
  7. Refrigerate until ready to roll out.
  8. On floured surface roll dough, one part at a time, 1/4-inch thick.
  9. Using a 2 to 3-inch cookie cutter or glass, cut out cookies.
  10. Use a spatula to carefully pick up and place cookies on a parchment lined sheet pan 2 inches apart.
  11. Lightly brush cookies with lemon juice and sprinkle with additional sugar.
  12. Bake in preheated 375-degree oven for 10-12 minutes until golden brown.
  13. Do not overcook.
  14. Remove cookies to wire rack to cool completely.
  15. Bake each portion completely before rolling another batch.
Most Helpful

5 5

This recipe is a little involved, but well worth it. I used it to make a sandwhich cookie. For the filling I used 8 oz. cream cheese, 1 box powdered sugar, 2 tsp. lemon extract, and 3/4 c. seedless raspberry jamb. The result was an awesome lemon-raspberry sandwhich cookie.

4 5

This is a nice, light citrus cookie, which reminded me of ones I made with my dad from a BHG recipe in the early 60's. I made these with orange instead of lemon, since my DS isn't big on lemon. I didn't have orange extract so I substituted 3 Tbls of OJ concentrate, 1 tsp of vanilla, and 1/2 tsp of lemon extract for zing, and of course orange peel for the lemon. I was a bit distracted when I made these - I saw the 3 Tbls of juice in the ingredients and added them to the dough, which made it a little moister than it probably would have been. And somehow I missed chill over night - I wanted cookies today. I divided most of the dough into 3 logs wrapped in plastic and put them in the freezer until firm but not hard. I had a little leftover not chilled which I tried as drop cookies - those are the little round ones in the picture, not bad, but a little doughy for me. I sliced off rounds from the logs and lightly pressed them with a glass, using a piece of parchment in between so they didn't stick. I also tried making a ball of dough and pressing which came our exactly the same. I'll just chill the dough a little next time, scoop and press. To finish them off I made a little glaze from powdered sugar and a mix of fresh oj and some concentrate, most of the others I just brushed with concentrate and sprinkled with sugar after they were baked which was really good. A definite keeper!