Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons lemon extract
- 2 tablespoons freshly grated lemon zest
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup powdered sugar, for rolling
Directions
- Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, then stir in lemon extract and zest.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the creamed mixture and mix until fully combined.
- Roll dough into 1-inch balls and roll in the powdered sugar. Place on prepared baking sheet about 2 inches apart.
- Bake for 10-12 minutes until lightly browned. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Interesting Facts
- Lemonia cookies are believed to have originated in the United States in the late 19th century.
- The name "Lemonia" is derived from the Italian word for lemon, "limone".
- These cookies are especially popular around the holidays, especially Christmas and Easter.
- Lemonia cookies are also known as “Lemon Drops” or “Lemon Crinkles”.
