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Lemon Cookies

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Lemon Cookies are soft, chewy cookies bursting with bright citrus flavor from fresh lemon juice and zest. Enjoy them plain, rolled in sugar, or finished with a sweet and tangy lemon glaze.

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract, optional
  • 1/4 cup granulated sugar for rolling, optional
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest, optional

Instructions

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Whisk together the flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. For stronger citrus aroma, rub the lemon zest into the sugar with your fingertips before beating it with the butter.
  4. Beat in the egg, lemon juice, vanilla extract, and optional lemon extract until well combined.
  5. Gradually add the dry ingredients and mix just until a soft cookie dough forms. Avoid overmixing.
  6. If the dough is particularly soft or sticky, refrigerate it for 20–30 minutes to make shaping easier and reduce spreading.
  7. Scoop the dough into approximately 1 1/2-tablespoon portions and roll into balls. If desired, roll each ball in granulated sugar. Arrange the cookies about 2 inches apart on the prepared baking sheets.
  8. Bake for 9–11 minutes, until the edges are set but the centers still look slightly soft. Avoid baking until deeply golden.
  9. Cool the cookies on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.
  10. For the glaze, whisk the powdered sugar with the fresh lemon juice until smooth. Drizzle or spread over the completely cooled cookies and garnish with optional lemon zest. Allow the glaze to set before storing.

Notes

  • Fresh lemon juice and zest provide the brightest citrus flavor.
  • For stronger lemon flavor, add extra zest rather than significantly increasing the lemon juice, which could add too much moisture.
  • For lemon crinkle cookies, roll the dough balls in granulated sugar followed by a generous coating of powdered sugar before baking.
  • White chocolate chips, 1–2 tablespoons poppy seeds, or shredded coconut can be folded into the dough for variations.
  • If the cookies spread too much, chill the dough for 20–30 minutes and place the portions on cool baking sheets.
  • The cookie dough can be tightly covered and refrigerated for up to 2–3 days before baking.
  • Store completely cooled cookies in an airtight container at room temperature for up to 4–5 days.
  • Freeze baked cookies in a freezer-safe container for up to 3 months, separating layers with parchment paper.
  • Portioned balls of unbaked cookie dough can also be frozen for later baking.

Nutrition

Find it online: https://thefamilycooking.com/lemon-cookies-2/