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Easy, Old Fashioned Lemon Snaps Cookies
Crispy and chewy, these old fashioned lemon snap cookies are full of tart lemon flavor. Perfect for after school or snacks! These cookies ship well, travel well, and are super easy to make. You can even freeze them for up to three months. It just doesn't get better than this!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
- 1/3 cup butter
- 1 cup sugar
- 2 eggs
- 3 tablespoons Meyer lemon juice
- 1 1/2 teaspoon lemon extract
- Zest from 1 lemon
- 3 1/2 cups flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- A few gratings of whole nutmeg
- 1/2 tsp salt
- Lemonade mix or sugar for rolling
Preheat oven to 375F.
Cream butter and sugar together until fluffy.
Beat in the eggs.
Add the lemon juice, zest, and extract.
Mix the dry ingredients and stir in until well blended.
Roll dough between your hands to form walnut sized balls.
Roll in lemonade mix or sugar and place on cookie sheet that is covered with silpat.
Bake for 10 minutes.
Remove from oven - gently press down tops while cookies are warm if you need to.
Calories: 63kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Cholesterol: 10mg | Sodium: 33mg | Potassium: 34mg | Sugar: 4g | Vitamin A: 50IU | Vitamin C: 0.3mg | Calcium: 12mg | Iron: 0.5mg