Description
These soft and chewy lemon cookies are the perfect bright and happy dessert, featuring a tender middle, lightly crisp edges, and the wonderful aroma of fresh citrus.
Ingredients
Units
Scale
For the cookie dough
- 1 cup unsalted butter, softened (Can use salted butter, reduce added salt.)
- 1.5 cups granulated sugar (Brown sugar can be used but may dull lemon flavor.)
- 1 large egg
- 2 tablespoons fresh lemon zest (Zest generously for best flavor.)
- 3 tablespoons fresh lemon juice (Use fresh lemon juice for the best flavor.)
- 2.5 cups all-purpose flour (Adjust if using gluten-free blend.)
- 1 teaspoon baking powder (For lift.)
- 0.5 teaspoon salt (Balances flavor.)
Instructions
Preparation
- Cream the softened butter and granulated sugar in a mixing bowl until light and fluffy.
- Mix in the egg, lemon zest, and lemon juice until well combined.
- Gradually stir in the dry ingredients just until no flour streaks remain.
- Chill the dough for at least 30 minutes, or up to 1 hour for better results.
Baking
- Preheat your oven to 350°F (175°C).
- Scoop about 1.5 tablespoons of dough for each cookie, roll them into balls, and coat lightly in sugar.
- Place the cookie dough balls on a baking sheet lined with parchment paper.
- Bake for 9 to 11 minutes, until edges are set and just barely turning golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For stronger lemon flavor, add extra zest and lemon sugar for coating. Store cookies in an airtight container at room temperature for 3-4 days. Freeze baked cookies for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 8
- Sodium: 55
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 18
- Protein: 1
