Description
These Lemon Cookies are soft, tender, and bursting with fresh citrus flavor. Made with a blend of lemon juice, lemon zest, and vanilla, they offer a perfect balance of sweetness and tang. Ideal for a refreshing treat, they’re easy to prepare and bake to golden perfection in just 12 minutes.
Ingredients
Scale
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.)
Optional
- Powdered sugar for dusting (Optional for finishing touch.)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the cookies evenly.
- Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to distribute the leavening agents and salt uniformly.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes. This step is crucial for the cookie’s tender texture.
- Add Wet Flavorings: Beat in the egg, fresh lemon juice, lemon zest, and vanilla extract until well combined, ensuring the dough develops a fresh, citrusy aroma.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Overmixing can result in tough cookies.
- Scoop Dough: Drop rounded balls of dough onto a baking sheet lined with parchment or a silicone mat, spacing them about 2 inches apart to allow for spreading during baking.
- Flatten Dough: Optionally, press the cookie dough balls down slightly to encourage even baking and a more traditional cookie shape.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn lightly golden, indicating that they are cooked through but still soft inside.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This prevents them from becoming soggy.
- Optional Finishing Touch: Once cooled, dust the cookies with powdered sugar for a delicate, sweet finish that enhances their lemon flavor.
Notes
- Make sure the butter is softened, not melted, for proper creaming with the sugar.
- Don’t overmix once the flour is added to avoid tough cookies.
- Use fresh lemon juice and zest for the brightest flavor.
- You can store the cookies in an airtight container for up to a week.
- Optional powdered sugar adds garnish but can be omitted if preferred.
