Description
These delightful Lemon Cookies are soft, chewy, and bursting with fresh lemon flavor. Perfectly balanced between sweet and tangy, they feature a vibrant lemon zest and juice-infused dough that’s rolled in sugar for a light, crunchy exterior. Ideal for a refreshing treat or sharing with friends.
Ingredients
Scale
Cookie Dough
- 1 cup (226g) unsalted butter, room temperature
- 1 ½ cups (300g) granulated sugar
- 3 Tbsp lemon zest
- 2 Tbsp fresh lemon juice
- 1 large egg
- 3 cups (360g) all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
For Rolling
- ¼ cup (50g) sugar
Instructions
- Mix Butter and Sugar: In a mixing bowl, beat the unsalted butter, granulated sugar, and lemon zest using an electric mixer for 1-2 minutes until light and fluffy.
- Add Lemon Juice and Egg: Incorporate the fresh lemon juice and the large egg into the mixture, beating again until fully combined.
- Combine Dry Ingredients: Gradually add the all-purpose flour, baking soda, and salt to the wet ingredients, mixing by hand with a spatula until the dough comes together.
- Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for 30-60 minutes to firm up and enhance texture.
- Preheat Oven and Prepare Sugar: Remove the chilled dough from the fridge. Preheat your oven to 350ºF (175ºC). Pour the ¼ cup of sugar into a small bowl for rolling the cookies.
- Form and Roll Cookies: Use a cookie scoop to portion dough into balls. Roll each ball in the sugar to coat evenly. Place the cookies about 2 inches apart on a silicone-lined baking sheet to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 13 minutes or until the edges turn a faint golden color.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- Refrigerating the cookie dough helps create chewier, thicker cookies by preventing excessive spreading. Even chilling the dough for 15 minutes can improve texture if longer chilling isn’t possible.
- If you prefer, refrigerate the dough between baking batches to maintain proper consistency and temperature for the best cookies.
- This recipe works well with gluten-free flour blends, such as King Arthur Gluten Free Measure for Measure Flour, for those with gluten sensitivities.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg
