Lemon Cookies. Nothing brings a recipe to life like fresh lemons! For a change of pace from the standard Southern-style lemon bars, you need to look no further! This recipe is easy and the taste is divine.

Add walnuts for crunch or leave them out if you don't care for nuts. Set the mixture aside and then mix up the wet ingredients. Start with our Old-Fashioned Lemon Sugar Cookies, which are a great entry-level lemon treat. You can cook Lemon Cookies using 8 ingredients and 8 steps. Here is how you cook that.

Ingredients of Lemon Cookies

You need 3 tbsp of butter, softened.
You need 4 tbsp of granulated sugar.
It's 1 of small egg.
You need 1 tbsp of lemon juice.
It's 1/2 cup of + 3 tbsp all-purpose flour.
It's 1/2 tsp of baking powder.
You need 1/4 tsp of salt.
You need of Yellow food colouring, a drop (optional).

Lemon zest is mixed with softened butter and then a combination of granulated and light brown sugars. Then, eggs and lemon juice are added to the mix. Biscochitos are the state cookie for our home state of New Mexico. They are traditionally made with anise seeds, but I substituted lavender and lemon in this biscochitos recipe.

Lemon Cookies instructions

In a bowl, add in the butter and sugar. With a spatula, mix until well combined..
Add in the rest of the wet ingredients and mix until well combined..
In a separate bowl, mix together the dry ingredients and add to the wet..
Mix until a smooth dough forms..
Refrigerate the dough for 30 minutes as the dough will be sticky and soft..
Preheat the oven to 325 degrees fahrenheit and line a cookie sheet with parchment paper..
Measure about 2 tbsp of dough per cookie and roll into a ball. Place them on the cookie sheet and press down alittle to flatten them..
Bake for 13 - 15 minutes depending on how you like your cookies. Serve warm and Enjoy!.

The result is intriguing and delicious! I have also made these with lemon and dried thyme and they were scrumptious. My husband did a cookie exchange at his workplace (guess who made the cookies). Let them rest for a few minutes before moving them to wire racks to cool completely. Editor's Tip: Avoid over-baking the cookies.