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Lemony Lemon Sugar Cookies - Semi-Homemade

These delicious, lemony sugar cookies are semi-homemade using pre-packaged sugar cookie mix. Economical, easy to make and perfect for last-minute or on-the-go.
Print Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Course Dessert
Cuisine American
Servings 18 cookies

Equipment

  • 1 baking sheet 9 x 13
  • 1 Mixing bowl
  • 1 wooden spoon, fork or silicone spatula
  • 1 rasp or zester
  • 1 ice cream scoop
  • 1 cooling rack
  • plastic wrap

Ingredients
  

  • 1 package Sugar cookie mix. I use whatever's on sale. Betty Crocker etc., 1 lb./17.5oz/496g
  • 1 stick (1/2 cup) butter, margarine or vegan spread, softened not melted
  • 1 egg
  • 1 lemon, zested and juiced
  • 1 teaspoon lemon extract or fiori di sicilia
  • 1/2 teaspoon vanilla
  • pinch salt
  • 2 to 3 drops yellow food coloring (optional)

Instructions
 

  • In a medium bowl, combine egg, lemon zest, lemon juice, vanilla, lemon extract, and 2 to 3 drops yellow food coloring (optional). Beat well until thoroughly combined and set aside.
  • In a mixing bowl with the softened butter, add cookie mix and egg mixture and a pinch of salt. With a fork or silicone spatula, blend the ingredients together until a soft dough forms. Cover with plastic wrap and refrigerate for at least an hour.
  • Preheat over to 325F degrees. 163C degrees
  • With an ice cream scoop or two large tablespoons, scoop dough onto an ungreased baking sheet, at least 2 inches apart. For smaller cookies use rounded teaspoons.
  • Bake 9 to 14 minutes or until cookies are light-brown on the edges. Let cool 1 minute before removing to a cooling rack. Cool completely, store in an airtight container.