Lemon Cookies
Lemon cookies are a perfect treat for any occasion, bringing a burst of sunshine to your palate with their zesty flavor and delightful aroma.
Servings: 24 cookies
Calories: 150kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Electric Mixer
- Wire Rack
Ingredients
Dry Ingredients
- 2.5 cups All-purpose flour Provides structure and chewiness.
- 1 teaspoon Baking powder Acts as a leavening agent.
- 0.5 teaspoon Baking soda Contributes to leavening.
- 0.5 teaspoon Salt Enhances overall flavor.
Wet Ingredients
- 1 cup Unsalted butter, softened Essential for a rich, tender cookie.
- 1 cup Granulated sugar Provides sweetness and color.
- 1 large Egg Acts as a binder.
- 2 tablespoons Fresh lemon juice Infuses cookies with lemon flavor.
- 1 tablespoon Lemon zest Intensifies citrus flavor.
- 1 teaspoon Vanilla extract Complements the lemon flavor.
- Powdered sugar for dusting Optional for finishing touch.
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
- Add the egg, lemon juice, lemon zest, and vanilla extract to the butter mixture and mix until well combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined.
- Drop rounded balls of dough onto a lined baking sheet, spacing them about 2 inches apart.
- Flatten the cookie dough balls slightly if desired.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- If using, dust with powdered sugar once cooled.
Notes
Store leftover cookies in an airtight container for up to a week. For longer storage, freeze for up to three months.