Lemon Cookies
Lemon cookies are chewy, moist, and tender, loaded with tart and tangy lemon flavor, and balanced with smooth and rich vanilla and the caramel flavor of brown sugar.
Servings: 20 cookies
Calories: 147kcal
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- pinch of salt
- ⅔ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 tablespoons light brown sugar
- 1 tablespoon lemon zest
- 1 large egg, at room temperature
- 2 tablespoons lemon juice, about half a lemon
- 1 teaspoon yellow food coloring
- 1 teaspoon pure vanilla extract, or vanilla paste
- powdered sugar, for rolling the dough balls
Instructions
- Add the flour, baking soda, and salt to a mixing bowl and whisk to combine.
- Using an electric mixer, cream the softened butter in a large mixing bowl until light.
- Add the granulated sugar, brown sugar, and lemon zest to the butter and cream until combined and fluffy, about 3 to 5 minutes.
- Add in the egg, lemon juice, vanilla, and food coloring. Mix until just combined.
- With your mixer on low, slowly add in the flour mixture until the cookie dough is combined. Be careful not to over-mix. The dough should be soft and slightly sticky.
- Cover the dough and let it chill in the fridge for 30 minutes.
- While the dough chills, preheat your oven to 350˚F and line baking sheets with parchment paper or silicone mats.
- Pinch off about 1½ to 2 tablespoons of dough and roll the dough into balls. Flatten the balls slightly.
- Roll each dough ball in powdered sugar until coated evenly, then place on the prepared baking sheets about 2 inches apart.
- Bake for 8 to 10 minutes, until the edges of the cookies have set, but the tops are still soft in the center. Don't over-bake the cookies.
- Cool the cookies on the baking sheets for a few minutes, then move them to a wire rack. Cool completely before serving.
Notes
- Don't serve the cookies immediately; let them cool completely for a firm and chewy texture.
- For best results, chill the dough longer than the 30 minutes advised - a few hours or overnight enhances the texture and melds the flavors.
- Use room-temperature butter and egg for this recipe.
- Store leftover cookies in an airtight container at room temperature for 5 days, in the fridge for 2 weeks, or in the freezer for 6 months.
- Leftover dough can be stored in an airtight container in the freezer for 3 months.
Nutrition
Calories: 147kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 89mg | Potassium: 23mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg