Lemon Cookies
These easy lemon cookies are full of bright flavor.
Servings: 24
Ingredients
- 2 3/4 cups all-purpose flour 11 1/2 ounces
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar divided use
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/4 cup fresh lemon juice 1-2 large
- 1 1/2 teaspoons lemon zest 1 large
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.2 3/4 cups all-purpose flour, 3 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt
- In a stand mixer fitted with the paddle attachment (or using an electric mixer), cream together the butter and 1 1/2 cups sugar on medium-high speed until light and fluffy. With the mixer on low, add the egg followed by the vanilla, scraping down the sides of the bowl as needed. Add the lemon juice and zest, then add the dry flour mixture in batches until the cookie dough is just combined.1 cup unsalted butter, 1.5 cups granulated sugar, 1 large egg, 1 teaspoon pure vanilla extract, 1/4 cup fresh lemon juice, 1 1/2 teaspoons lemon zest
- Use a small cookie scoop to portion out the dough, roll into balls, then roll in the remaining 1/2 cup sugar. Place on the prepared baking sheet around 2 inches apart (you'll need to bake in batches).0.5 cups granulated sugar
- Bake for 8-10 minutes, until the cookies are just starting to set. Let rest on the baking sheets for 5 minutes, then transfer to a wire cooling rack.
Notes
- If you use a 1 1/2 tablespoon cookie scoop (#40) you'll get about 36 cookies rather than 24.
- Excess lemon juice can be frozen in ice cube trays. Excess lemon zest can be frozen flat on parchment paper, then transferred to a freezer container or bag.
