Description
These zesty Lemon Cookies are delightfully soft with a perfect balance of sweet and tangy flavors. Made with fresh lemon zest and juice, they offer a refreshing twist on classic cookies, ideal for tea time or any citrus lover’s craving.
Ingredients
Scale
Dough Ingredients
- 1 cup unsalted butter (room temperature)
- 1 1/2 cups granulated sugar
- 3 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 large egg
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Coating
- 1/4 cup sugar (for rolling)
Instructions
- Prepare the butter mixture: In a mixing bowl, beat together the unsalted butter and 1 1/2 cups granulated sugar until the mixture is light and fluffy. This process helps incorporate air for a tender cookie. Then add the lemon zest, fresh lemon juice, and egg, mixing until all ingredients are fully combined.
- Incorporate dry ingredients: Gradually add the all-purpose flour, baking soda, and salt into the wet mixture. Stir gently but thoroughly until the dough comes together without any streaks of flour.
- Chill the dough: Cover the dough and refrigerate it for 30 to 60 minutes. This step firms the dough to make it easier to handle and helps the flavors meld.
- Preheat and shape: Preheat your oven to 350°F (175°C). Roll the chilled dough into balls about 1 inch in diameter. Roll each ball in the 1/4 cup sugar to coat evenly. Place the sugar-coated dough balls spaced apart on a baking sheet lined with parchment paper to prevent sticking.
- Bake the cookies: Bake the cookies in the preheated oven for 11 to 13 minutes until the edges are lightly golden. Remove from oven and allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For more lemon flavor, you can add a teaspoon of lemon extract if available.
- Do not overbake; cookies should be soft in the center for the best texture.
- Chilling the dough is essential to prevent spreading during baking.
- The sugar coating adds a slight crunch and extra sweetness to the cookies’ surface.
