Lemon Cookie Recipe
Lemon Cookie Recipe
Table of Contents
Lemon Cookie Recipe
This Lemon Cookie Recipe combines the bright and refreshing flavors of lemon with a soft, chewy texture, making it a perfect treat for any occasion. Whether you’re baking for a special event, a casual gathering, or just to satisfy your sweet tooth, these lemon cookies are sure to impress with their delightful balance of sweetness and tartness.
Description
Lemon Cookie Recipe is a classic treat that bring a burst of citrusy goodness to the table. This Lemon Cookie Recipe is simple, quick, and yields a soft, chewy texture that will melt in your mouth. The combination of fresh lemon juice and zest creates a zesty flavor, while the sugar gives it the perfect sweetness. The cookies are beautifully aromatic, with the citrus scent filling your kitchen as they bake.
In this Lemon Cookie Recipe, the dough comes together effortlessly, thanks to easy to find ingredients, and the outcome is a batch of perfectly golden cookies with a slight tanginess. If you’re a fan of citrus desserts, you’ll adore these lemon cookies, as they are bursting with fresh lemon flavor in every bite.
Lemon Cookie Recipe is incredibly versatile. They are ideal for serving at family gatherings, bake sales, or even just for a cozy afternoon tea. Whether paired with a cup of tea or enjoyed on their own, these cookies are sure to satisfy any lemon lover’s cravings. Plus, they can be customized with a sprinkle of powdered sugar, a drizzle of lemon glaze, or even a few extra zest bits for an added burst of flavor.
What makes this recipe so great is its simplicity. You don’t need any fancy kitchen gadgets or complicated steps just basic ingredients and a little bit of time in the kitchen. The result? Light, tangy, and irresistible lemon cookies that are sure to be a hit.
Ingredients
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tbsp fresh lemon juice
- Zest of 2 lemons
- 1 tsp vanilla extract
- Optional: 1/2 cup powdered sugar (for dusting)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
- Mix Dry Ingredients: In a medium sized bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. You can use an electric mixer or do this by hand with a wooden spoon.
- Add Eggs and Lemon: Add the eggs, one at a time, beating well after each addition. Stir in the fresh lemon juice, lemon zest, and vanilla extract. Mix until fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until the dough is smooth and well combined. Do not overmix, as this can result in tough cookies.
- Form the Dough Balls: Using a cookie scoop or your hands, form the dough into 1-inch balls and place them onto the prepared baking sheets. Make sure to space the dough balls about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft. Be careful not to overbake, as they will continue to cook on the baking sheet once removed from the oven.
- Cool the Cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Optional Glaze (Optional): If desired, you can drizzle the cookies with a simple lemon glaze made from powdered sugar and lemon juice. Mix 1 cup of powdered sugar with 2 tablespoons of fresh lemon juice to create a smooth glaze, then drizzle over the cooled cookies.
- Serve and Enjoy: Enjoy your homemade lemon cookies with a cup of tea or as a delicious snack any time of the day!
Notes
- For extra lemony flavor, you can add more lemon zest to the dough or glaze.
- Make sure the butter is softened at room temperature before creaming it with the sugar to ensure a smooth dough.
- Store the cooled cookies in an airtight container at room temperature for up to 5 days.
- You can freeze the dough for up to 3 months. Simply roll the dough into balls, freeze on a baking sheet, and then transfer to a freezer safe bag. Bake from frozen, adding a few extra minutes to the baking time.
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Lemon Cookie Recipe
Ingredients
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tbsp fresh lemon juice
- Zest of 2 lemons
- 1 tsp vanilla extract
- Optional: 1/2 cup powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
- Mix Dry Ingredients: In a medium sized bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. You can use an electric mixer or do this by hand with a wooden spoon.
- Add Eggs and Lemon: Add the eggs, one at a time, beating well after each addition. Stir in the fresh lemon juice, lemon zest, and vanilla extract. Mix until fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until the dough is smooth and well combined. Do not overmix, as this can result in tough cookies.
- Form the Dough Balls: Using a cookie scoop or your hands, form the dough into 1-inch balls and place them onto the prepared baking sheets. Make sure to space the dough balls about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft. Be careful not to overbake, as they will continue to cook on the baking sheet once removed from the oven.
- Cool the Cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Optional Glaze (Optional): If desired, you can drizzle the cookies with a simple lemon glaze made from powdered sugar and lemon juice. Mix 1 cup of powdered sugar with 2 tablespoons of fresh lemon juice to create a smooth glaze, then drizzle over the cooled cookies.
- Serve and Enjoy: Enjoy your homemade lemon cookies with a cup of tea or as a delicious snack any time of the day
Notes
- For extra lemony flavor, you can add more lemon zest to the dough or glaze.
- Make sure the butter is softened at room temperature before creaming it with the sugar to ensure a smooth dough.
- Store the cooled cookies in an airtight container at room temperature for up to 5 days.
- You can freeze the dough for up to 3 months. Simply roll the dough into balls, freeze on a baking sheet, and then transfer to a freezer safe bag. Bake from frozen, adding a few extra minutes to the baking time.
