Simply Good Kitchen Lemon Cookie


  • 2 Cups Butter, room temperature
  • 3 Cups Confectioner’s sugar
  • 5 1/2 Cups All-purpose flour
  • 2 Tablespoons Lemon zest, fresh
  • 3 ounces Lemon juice, fresh
  • 1 3/4 White choice chips
  • As needed – Confectioner’s sugar


  1. Using a stand-mixer with paddle attachment, beat butter until light and fluffy.
  2. Add confectioner’s sugar, lemon zest, and lemon juice.  Mix until light and fluffy.
  3. Add flour and mix until completely incorporated.
  4. Add white chocolate chips and mix well.
  5. Divide dough into 24 qual pieces.  Roll into balls, place on a sheet pan, cover with plastic wrap and refrigerate for a minimum of one hour before baking.
  6. Preheat oven to 400 degrees F.  Bake cookies 15 to 18 minutes, until light brown.  While cookies are still warm from oven, press flat with a spatula.  Dip cooled cookies in confectioner’s sugar.

TIP – Gluten-free Flour Alternative

  • 5 parts Rice flour
  • 1 part Tapioca starch
  • 2 parts Potato starch
  • 1 part Corn starch
  • Xanthan gum (1 teaspoon or every 2 cups gluten free flour)
  • Mix ingredients well.

Follow directions above, substituting gluten-free flour for all-purpose flour.


Cookie dough (tightly wrapped in plastic wrap) will last in the refrigerator up to 4 weeks – just bake them when you need them!  Cookie dough also freezes well for up to 6 months.