Ingredients
Method
- Preheat oven to 400 degrees F (200 degrees C).
- Cream sugar and butter together in a bowl using an electric mixer until light and fluffy. Whisk flour and baking powder together in a separate bowl; gradually beat into creamed butter mixture until just combined. Beat eggs, 1 at a time, into butter-flour mixture until dough is thoroughly mixed; stir in lemon extract. Drop small scoops of dough onto a baking sheet.
- Bake in the preheated oven until cookies spring back when touched, 10 to 12 minutes.
Notes
Storage: Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Freezing: Freeze the unbaked dough balls for up to 3 months. Bake directly from frozen, adding 1–2 minutes to the bake time.
Customization: Add poppy seeds, white chocolate chips, or shredded coconut to the dough for extra texture and flavor. Don’t forget to share your experience and tag me on social media with your tasty creations! Happy cooking!
Freezing: Freeze the unbaked dough balls for up to 3 months. Bake directly from frozen, adding 1–2 minutes to the bake time.
Customization: Add poppy seeds, white chocolate chips, or shredded coconut to the dough for extra texture and flavor. Don’t forget to share your experience and tag me on social media with your tasty creations! Happy cooking!