Lemon cookies are a delightful treat that combines the bright, zesty flavor of lemons with a soft and chewy texture. The tanginess of the lemon pairs beautifully with the sweetness of the cookies, making them the perfect snack or dessert for any occasion. Whether you’re enjoying a sunny afternoon or celebrating a special event, these lemon cookies are sure to impress friends and family alike. Follow this detailed recipe to create a batch of zesty lemon cookies that are as delicious as they are easy to make!
Ingredients
- 2¼ cups All-purpose flour
- 1 cup Unsalted butter (Room temperature)
- ¾ cup Granulated sugar
- ½ cup Powdered sugar
- 1 Large egg
- 1 tsp Vanilla extract
- ½ tsp Baking soda
- ½ tsp Salt
- Zest of 2 Lemons (Use before juicing)
- 3 tbsp Fresh lemon juice
- 1 tsp Lemon extract (Optional, for punch)
- ½ cup Powdered sugar (for coating)
- Optional Granulated sugar (for extra texture)
- 1 cup Powdered sugar (for glaze)
- 2–3 tbsp Fresh lemon juice (Adjust consistency)
- 1 tbsp Lemon zest (For brightness)
Directions
- Zest 2 large lemons and juice them to get 3 tablespoons. Set aside.
- In a large mixing bowl, cream the unsalted butter, granulated sugar, and powdered sugar together until light and fluffy.
- Beat in the large egg, vanilla extract, lemon extract (if using), lemon zest, and lemon juice until well combined.
- Gradually mix in the all-purpose flour, baking soda, and salt until combined into a dough.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
- Preheat your oven to 350°F (175°C).
- Roll the chilled dough into 1-inch balls. Coat each ball in powdered sugar, then place them on baking sheets lined with parchment paper, spacing them about 2 inches apart.
- Bake the cookies for 10–12 minutes or until the edges are set and the tops are lightly golden.
- Remove the baking sheets from the oven and cool the cookies on the pan for 5 minutes before transferring them to wire racks to cool completely.
- For a delicious glaze, whisk together 1 cup powdered sugar and 2–3 tbsp fresh lemon juice until smooth. Drizzle over cooled cookies and sprinkle with additional lemon zest for brightness if desired.
- Store the cookies in an airtight container at room temperature.
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 1 hour 27 minutes (including chilling)
Servings: Approximately 24 cookies
Nutrition Info (per cookie): Calories – 140, Total Fat – 7g, Carbohydrates – 19g, Protein – 1g, Sugar – 8g
How to Serve Lemon Cookies
Lemon cookies can be enjoyed on their own, but for an extra special touch, serve them with a cup of tea or coffee. They also make a vibrant addition to any dessert platter. Consider pairing them with fresh fruit like berries or a light dessert such as lemon sorbet for a refreshing dessert experience.
Variations
- Lemon Lavender: Add dried culinary lavender to the mix for a floral twist.
- Glazed Lemon Drop: Incorporate a lemon-flavored glaze made from powdered sugar and lemon juice for an extra zing.
- Lemon and Blueberry: Fold in fresh or dried blueberries for a fruity flavor combination.
FAQs
1. Can I freeze lemon cookie dough?
Yes, you can freeze the dough! Just wrap it tightly in plastic wrap or foil and store it in an airtight container. It will last for up to 3 months. Thaw in the refrigerator before rolling into balls and baking.
2. How do I know when the lemon cookies are done?
The cookies are done when the edges are set and they have a light golden color. They will continue to firm up as they cool on the baking sheet.
3. Can I use lemon juice instead of lemon extract?
Yes, you can substitute lemon extract with additional lemon juice, but note that it may change the texture slightly. If you prefer a stronger lemon flavor, using both is recommended.