Lemon Whippersnappers are a delightful treat that combines the zestiness of lemons with a light and fluffy texture. These sweet and tangy cookies are perfect for any occasion and can be enjoyed by both kids and adults alike. The recipe is simple and requires only a handful of ingredients. In just a short amount of time, you'll have a batch of these delicious treats ready to be devoured. So gather your ingredients and let's get baking!
Ingredients
- 1 cup of unsalted butter, softened
- 1 and 1/2 cups of granulated sugar
- 2 large eggs
- 2 tablespoons of freshly grated lemon zest
- 1 tablespoon of fresh lemon juice
- 1 teaspoon of vanilla extract
- 3 cups of all-purpose flour
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 cup of powdered sugar, for rolling
Directions
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour, or overnight.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop the chilled dough using a cookie scoop or tablespoon and roll into balls.
- Roll each dough ball in powdered sugar to coat evenly.
- Place the coated dough balls onto the prepared baking sheet, leaving about 2 inches of space between each.
- Bake for 10-12 minutes, or until the edges are set and lightly golden.
- Remove the baking sheet from the oven and let the cookies cool for a few minutes.
- Transfer the cookies to a wire rack to cool completely before serving.
