Sparkling Lemon Pillow Cookies- sugar coated pillows of luscious lemony cookie!

Sparkling Lemon Pillow Cookies

Makes 24 cookies
Author Wendy Sondov


  • 2 cups all-purpose flour
  • 2 ¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ cup butter-flavored vegetable shortening Crisco
  • 1/2 cup granulated sugar
  • 1 large egg + 1 yolk
  • 3 tablespoons water
  • 2 teaspoons lemon extract or juice and zest of ½ lemon, not desert safe
  • Yellow large crystal decorating sugar about ½ -3/4 cups


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a small bowl, microwave vegetable shortening until melted. Set aside to cool slightly.
  3. In a medium bowl whisk together flour, baking powder, and baking soda.
  4. In the bowl of an electric mixer, beat melted vegetable shortening and sugar until combined, about 2-3 minutes.
  5. Mix in the egg and egg yolk, water, and lemon extract.
  6. Reduce speed of mixer and slowly add dry ingredients until just combined. Overmixing will produce a less tender cookie.
  7. Scoop 1 tablespoon of dough. Roll into a ball. Roll the ball in yellow sugar.
  8. Place coated dough balls 1” apart on prepared cookie sheet.
  9. Bake for 10-12 minutes. Tops of cookies will not darken. Bottoms of cookies will have just begun to turn golden brown.
  10. Cool on baking sheet for a few minutes before transferring to wire racks to cool completely.
  11. These cookies are soft and cake-like. They will remain soft for at least 2 weeks if stored at room temperature in an airtight container.

Packing Tips

Double wrap pairs of cookies, with bottoms together, in plastic wrap. Place in airtight containers or ziplock bags.