Rating: 3.5 stars
23 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 3
  • 23 Ratings


Credit: Hector Sanchez

Recipe Summary

20 mins
1 hr 20 mins
1 hr 30 mins
Makes 3 dozen cookies


Ingredient Checklist


Instructions Checklist
  • Combine the flour, baking powder, and salt in a bowl and set aside.

  • Put the butter and sugar in a large bowl or 64-ounce Pyrex cup. Beat with an electric mixer on medium-high until smooth, about 2 minutes. Add the eggs and beat until fluffy, 2 to 3 minutes. Add the lemon juice and vanilla. Reduce speed to low and slowly add the flour mixture. Mix until just incorporated.

  • Divide the dough in half and flatten each portion into a 1-inch-thick disk. Wrap in plastic and refrigerate for at least 1 hour.

  • Heat oven to 350° F. Roll out the dough on a lightly floured surface to 1/4 inch thick. Cut into desired shapes and place on a parchment-lined baking sheet. Scraps can be combined and rolled out again. Bake 10 to 15 minutes or until light golden brown.

Nutrition Facts

calcium 12mg; 86 calories; carbohydrates 11g; cholesterol 22mg; fat 4g; protein 1mg; saturated fat 3g; sodium 22mg.