LEMON COOKIES
Lemon Cookies are soft, chewy, and bursting with bright citrus flavor. Made with fresh lemon juice and zest, these cookies have the perfect balance of sweetness and tang. They’re easy to make and perfect for any occasion!
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- ½ teaspoon vanilla extract
- ½ cup powdered sugar for rolling
Instructions
STEP NO.1: PREPARE DRY INGREDIENTS
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
STEP NO.2: CREAM BUTTER AND SUGAR
- In a large bowl, beat the butter and granulated sugar until light and fluffy, about 2 minutes.
STEP NO.3: ADD WET INGREDIENTS
- Mix in the egg, lemon juice, lemon zest, and vanilla extract until well combined.
STEP NO.4: COMBINE WITH DRY INGREDIENTS
- Gradually add the dry ingredients, mixing until a soft dough forms.
STEP NO.5: CHILL THE DOUGH
- Cover and refrigerate the dough for at least 30 minutes.
STEP NO.6: FORM COOKIE DOUGH BALLS
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll the dough into 1-inch balls and coat them in powdered sugar.
STEP NO.7: BAKE THE COOKIES
- Place on the baking sheet and bake for 10-12 minutes, or until the edges are set.
STEP NO.8: COOL AND SERVE
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Enjoy!
Notes
- Extra Lemon Flavor: Add an extra teaspoon of lemon zest for more citrus punch.
- Chewier Cookies: Chill the dough longer for a thicker, chewier texture.
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze cookie dough balls before baking for up to 3 months.
- Glazed Lemon Cookies: Drizzle with a simple lemon glaze (powdered sugar + lemon juice).
- Lemon Poppy Seed Cookies: Add 1 teaspoon of poppy seeds to the dough.
- Lemon Coconut Cookies: Mix in ¼ cup shredded coconut.
- Vegan Lemon Cookies: Use dairy-free butter and a flax egg (1 tablespoon flaxseed meal + 3 tablespoon water).