Print

Lemon Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 1 review

These delicate Lemon Cookies are bursting with fresh citrus flavor, featuring tender crumbly texture and a light dusting of powdered sugar. Perfectly balanced with tangy lemon zest and juice, these cookies are a delightful treat for any lemon lover and ideal for sharing with family and friends.

Ingredients

Dry Ingredients

  • 1 cup Granulated Sugar
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Baking Powder
  • 1/8 teaspoon Baking Soda
  • 1 1/2 cups All-Purpose Flour
  • 1/2 cup Powdered Sugar (for rolling)

Wet Ingredients

  • 2 teaspoons Lemon Zest (from 1 lemon)
  • 1/2 cup Unsalted Butter, softened
  • 1/2 teaspoon Pure Vanilla Extract
  • 1 large Egg
  • 1/4 cup Lemon Juice (from 1 to 2 lemons)

Instructions

  1. Mix Sugar and Lemon Zest: In a food processor or the bowl of a stand mixer, combine the granulated sugar and lemon zest. Mix until well combined and the sugar becomes lightly yellow and fragrant.
  2. Cream Butter with Sugar: Add the softened unsalted butter to the lemon sugar mixture. Beat together until the mixture is light and fluffy, creating a creamy base.
  3. Add Vanilla, Egg, and Lemon Juice: Incorporate the pure vanilla extract, large egg, and fresh lemon juice into the creamed mixture. Mix thoroughly, scraping down the sides as needed for even blending.
  4. Combine Dry Ingredients: Add salt, baking powder, baking soda, and all-purpose flour into the wet mixture. Mix until just combined to form the cookie dough.
  5. Chill the Dough: Cover and chill the dough in the refrigerator for 1 hour. If butter was very warm initially, chill for up to 2 hours to ensure proper dough consistency.
  6. Preheat Oven: Heat the oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper or silicone baking mats.
  7. Shape and Sugar Coat Cookies: Roll the dough into tablespoon-sized balls. Then roll each ball in powdered sugar to coat. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  8. Bake: Bake in the preheated oven for 10-11 minutes or until the edges begin to brown slightly and the cookie surface loses its shiny appearance. Avoid overbaking.
  9. Cool Cookies: Let the cookies cool on the baking sheets for 5-10 minutes to firm up before transferring them to wire racks to cool completely.
  10. Store: Store cookies in an airtight container at room temperature for 5-7 days. For longer storage, freeze them for up to 3 months.

Notes

  • Ensure butter is softened but not melted for best creaming results.
  • Rolling dough balls in powdered sugar adds a sweet, delicate crust.
  • Do not overbake cookies to maintain their tender texture.
  • Chilling dough helps prevent spreading and enhances flavor.
  • If freezing, thaw cookies at room temperature before serving.

Find it online: https://lauracooks.com/lemon-cookies-recipe/