Soft Lemon Cookies from Scratch

A good cookie. I filled with lemon buttercream icing to make sandwich cookies.

I made these subbing gluten-free all-purpose flour. I also used the zest of one large lemon that I finely grated directly into the bowl and did not measure. My dough was very soft, to the point, it would be too soft to drop and roll in sugar. I baked a single batch to test and it produced a nice cake-like cookie with a nice lemon flavor that I dusted with confectioners sugar. While it makes for pretty-looking cookies I would skip the sugar in the future and go with a simple, less messy lemon frosting or glaze.

My first batch barely made it to the biscuit jar! Everyone loves sherbet in my house and these were just like a lemon sherbet....I need to ensure the jar is full at all times now. Winner!!

I’ve been making these for my husband because he loves anything lemon. It took a few attempts to get these right, for his love of lemon, but I finally got it. The first batch was good but didn’t taste lemony enough so I substituted 1/2 tsp of lemon extract for the lemon zest. Also, it’s very important to take these out at the proper time. If you don’t, they will come out dry.

The lemon flavor was good. The dough was very wet and the cookies were dry. I guess I'm not that conversant with the chemistry or technique behind those outcomes, but bottom line, will not be making these again.