Description
These Lemon Cookies are soft, buttery, and bursting with tangy lemon flavor. Perfectly sweet with a light citrus zing, they’re ideal for tea parties, holiday trays, or any time you crave a bright and refreshing treat.
Ingredients
Units
Scale
- 2 1/4 cups (280 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 tablespoon lemon zest (about 1 lemon)
- 1 teaspoon vanilla extract
- 1/2 cup (60 g) powdered sugar (for rolling)
Instructions
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Preheat the oven:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
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Mix the dry ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
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Cream the butter and sugar:
- In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
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Add wet ingredients:
- Mix in the egg, lemon juice, lemon zest, and vanilla extract until well combined.
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Combine wet and dry ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms. Do not overmix.
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Roll the cookies:
- Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in powdered sugar to coat thoroughly.
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Bake:
- Place the cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops have slight cracks. Avoid overbaking for soft cookies.
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Cool and serve:
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Extra tang: For even more lemon flavor, drizzle the cooled cookies with a simple lemon glaze (mix powdered sugar with lemon juice).
- Freezing: Freeze unbaked dough balls (without powdered sugar) for up to 3 months. Roll in powdered sugar just before baking.