Lemon Cake Cookies

I love lemon cake. I love cookies. These are like the two got married.

Prep Time: 15 minutes

Cook Time: 15 minutes

Serving Size: 16

Ingredients

• 2 cups flour

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup (1 stick) unsalted butter, softened

• 1 cup sugar

• 2 large eggs

• 2 tablespoons fresh squeezed lemon juice

• 1 1/2 tablespoons lemon zest, freshly grated

• 1 teaspoon vanilla extract

• powdered sugar for coating

Instructions

1. Beat the butter and sugar on medium-high speed until nice and creamy.

2. Add the eggs, lemon juice, lemon zest, and vanilla to the sugar mixture and beat until incorporated.

3. In a separate bowl, mix the flour, baking soda, and salt.

4. Slowly add the dry ingredients to the wet ingredients and mix by hand until combined.

5. Scoop your cookies into individual balls (I usually do 1 - 2 oz balls). Place the balls on either a baking sheet or plate and refrigerate the dough for at least 2 hours.

6. Preheat the oven to 325 degrees and prepare a baking sheet with either parchment paper or a slip-mat.

7. Roll the refrigerated dough balls in powdered sugar and place on the baking sheet.

8. Bake for 10-12 minutes. Note, the cookies will not brown. Once cooked, transfer the cookies to a cooling rack.