Average Rating: 4.5TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min. per batch
YIELD: about 5 dozen.Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 2 large eggs, room temperature
- 2 teaspoons grated lemon zest
- 2 teaspoons lemon extract
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
Instructions
- 1. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and extract. In another bowl, whisk together flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Cover and refrigerate at least 2 hours.
- 2. Preheat oven to 375°. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 7-10 minutes. Remove to wire racks to cool.
Nutrition Facts
1 cookie: 88 calories, 3g fat (2g saturated fat), 15mg cholesterol, 95mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein.