In the time of COVID-19, what else is there to do but bake and make everyone else in your home fat and happy? Even though it’s a scary experience going to the grocery store now days we make the weekly trip in the hopes of finding everything we need. Clorox wipes, rubber gloves, and face masks are now very common to see among the shoppers. It’s crazy how not that long ago I was on plane traveling to upstate New York and back and then out to Vegas and back. All of that about a week before everything went into shut down.
But we’ve gotten off topic. Because the point of this post is the Lemon Butter Cookies. I had gotten lemons on one of our weekly trips to the store. I had the hope of making a lemon poppy seed bread. Well in my forgetfulness I forgot the poppy seeds. So Pinterest came to the rescue! But this recipe comes from Delish.com. It was easy to follow and if I had had all the ingredients I would have followed it to a T. But I was missing cream cheese so I substituted a 1/2 cup of vegetable oil. This was definitely a risk on my part because all I knew is that it wasn’t going to affect the taste, but could totally have thrown off the texture. Thankfully they still came out fluffy and tasty. I’m good with my choice there.
Lemon Butter Cookie Recipe:
– 2 1/4 Cups All-Purpose Flour
– 1 1/4 tsp Baking Powder
– 3/4 tsp Salt
– 10 Tbsp Butter, Softened
– 1 1/4 Cups Granulated Sugar
– 2 Large Eggs
– 2 tsp Finely Grated Lemon Zest
– 1/4 Cup Fresh Lemon Juice
– 1/2 Cup Vegetable Oil
– 1 tsp Pure Vanilla Extract
– 10 Drops of Yellow Food Coloring
– 3/4 Cup Powdered Sugar
Preheat oven to 325 degrees F. Line a baking sheet with non-stick spray or parchment paper.
In a medium size mixing bowl whisk together together flour, baking powder, and salt. Set aside until needed.
In another medium size mixing bowl combine butter and sugar until well mixed together. Then add 1 egg at a time ensuring each one gets combined into butter/sugar mixture. Then add lemon zest, juice, oil and vanilla until smooth. Lastly add yellow food coloring into wet mixture and mix well.
Taking the dry mixture add it to the wet mixture. With a rubber spatula mix until both mixtures are well combined.
With a cookie scoop or tablespoon roll out dough into 1-2 inch balls and roll in powdered sugar ensuring it’s well covered. Place aside for a couple of minutes to let sugar sink in. Then repeat rolling the cookie in powdered sugar and add to cookie sheet. Once all cookies are sugared bake cookies for 18 – 20 minutes.
Remove from oven and let cool. Then enjoy!