Name: Ruth's Crisp Lemon Cookie Recipe
Ingredients: 1 1/2 cups flour; 1/2 teaspoon baking soda; Pinch salt; 1 stick (1/4 pound) unsalted butter, softened; 3/4 cup sugar; 1 egg; 1/4 cup freshly squeezed lemon juice; 1 tablespoon lemon zest; Lemon or citrus marmalade for trim in center of cookies (optional)

Ruth's Crisp Lemon Cookie Recipe

Light and fragrant as can be, these easy lemon cookies are perfect for any occasion!

By: Courtesy of Microplane written by Ruth Taber

11 Comments

Ruths Crisp Lemon Cookie Recipe

By: Courtesy of Microplane written by Ruth Taber

Featuring a light and fragrant taste, the Ruth's Crisp Lemon Cookie Recipe is simply perfect for summer! This cookie recipe is both elegant and easy to make, and will be a welcome addition to your next casual get-together with friends. Simply serve the cookies with a fresh pot of coffee or a pitcher of iced tea for a truly delicious and refreshing dessert. Don't expect leftovers when you set out a tray of these lemon cookies! If this will be your first time baking with lemon, then you'll want to see the lemon tips that follow the recipe.

Makes3 dozen to 4 dozen cookies

Chilling Time30 min

Cooking MethodBaking

Ingredients

1 1/2 cups flour
1/2 teaspoon baking soda
Pinch salt
1 stick (1/4 pound) unsalted butter, softened
3/4 cup sugar
1 egg
1/4 cup freshly squeezed lemon juice
1 tablespoon lemon zest
Lemon or citrus marmalade for trim in center of cookies (optional)

Be sure to Microplane Master Series Grater Gift Set to use while making this recipe! Leave a comment on this page and you will receive a bonus entry. Don't miss the grand prize giveaway including one of each prize featured in the 12 Days of Christmas!

Instructions

Preheat oven to 375 degrees F.
Whisk flour, baking soda, and salt together; set aside. In food processor, process butter, sugar. Add egg, lemon juice, lemon zest and process. Add flour mixture gradually to butter mixture until dough is well blended. Refrigerate dough about 30 minutes.
Place rounded teaspoonfuls of batter on non-stick/greased cookie sheets. Allow space for spreading. If desired, press indentation in center and add a drop of lemon/citrus marmalade.
Bake 10-14 minutes (depends on your oven) or until the edges turn light brown. Remove from oven, cool a few minutes on the cookie sheet, and then place on a rack before storing. Makes three to four dozen cookies.

Lemon Tips

When a recipe calls for zest and juice, zest first, then cut and squeeze for juice.
For measurement purposes, a medium-size lemon should yield one tablespoon of zest and two to three tablespoons of juice.
Save squeezed lemons at your sink — they're good for removing fishy, onion, and garlic smells from your hands.
Lemon juice is like a short-term preservative on certain foods that turn brown when cut, such as apples and avocados.

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