Lemon Cookies
Bright and zesty lemon cookies that are perfect for any occasion, balancing sweetness and tartness with a refreshing flavor.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Must be at room temperature for easy creaming.
- 1 cup granulated sugar
- 2 large eggs Beat in one at a time.
- 2 tablespoons fresh lemon juice Use fresh lemons for best flavor.
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Optional Topping
- powdered sugar for dusting Optional, for serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the fresh lemon juice, lemon zest, and vanilla extract until combined.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients into the butter mixture, mixing until just combined. Do not overmix.
Baking
- Using a spoon or cookie scoop, drop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers might look slightly underbaked.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Notes
For chewy cookies, slightly underbake and let them rest on the hot baking sheet. You can also try adding a sprinkle of sea salt before baking to enhance flavors.