Mom’s Lemon Sugar Cookies
These tender, soft sugar cookies have just a hint of lemon. If you like more lemon flavor, go ahead and kick it up a notch. It's also fantastic made with orange instead. —Nancy Foust, Stoneboro, Pennsylvania
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 2 large eggs, room temperature
- 2 teaspoons grated lemon zest
- 2 teaspoons lemon extract
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
Reviews
This batter turned out thinner than any cookie recipe I've made before. Wasn't sure if I did anything wrong, but I believe I measured everything as listed. Cooked them as directed. They were like eating a little slice of lemon cake. I enjoyed them very much. Thanks for the recipe
Stephanie, you need to add part of the flour, then part of the buttermilk (to the creamed mixture), then more flour, then more buttermilk and end up with flour last . So that is flour 3 times and buttermilk 2 times. I hope this helps your confusion.
I'm kind of confused. It says alternate adding flour
I like lemon cookies, so I just put in a little extra lemon zest. These cookies as stated are light and very tasty. My new favorite cookie!