Lemon Cookies
Bright and tangy lemon cookies with a soft, chewy texture that are perfect for any occasion.
Ingredients
For the Cookies
- 1 cup unsalted butter, softened Should be at room temperature
- 1 cup granulated sugar
- 2 large eggs
- Zest of 2 lemons lemon zest Use fresh lemons for best flavor
- 2 tablespoons fresh lemon juice Freshly squeezed
- 2.5 cups all-purpose flour Spoon into measuring cup and level
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- powdered sugar for dusting Optional
Instructions
Preparation
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer or a wooden spoon.
- Add the eggs one at a time, mixing well after each addition. Incorporate the lemon zest and fresh lemon juice, blending until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix the dough.
- Stir in the vanilla extract.
- Cover the dough with plastic wrap and refrigerate for at least an hour.
Baking
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets, leaving space between each cookie.
- Bake for 10-12 minutes or until the edges turn lightly golden. The centers may look underbaked but will firm up as they cool.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- If desired, dust the cooled cookies with powdered sugar before serving.
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Notes
Refrigerating the dough is crucial for shaping the cookies. For a chewier cookie, consider underbaking them slightly.