Lemon Cookies
These lemon cookies are a zesty treat with a buttery base, perfect for any occasion, from cozy afternoons to festive gatherings.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Use room temperature for best results.
- 1 cup sugar Can substitute with coconut sugar.
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Optional Ingredients
- powdered sugar for dusting Optional, for extra sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined.
- In a large bowl, cream together the sugar and softened butter with an electric mixer until light and fluffy, about 3-5 minutes.
- Beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spaced about 2 inches apart.
Baking
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
Store the cookies in an airtight container at room temperature for up to 5 days. Freeze them for longer storage, ensuring they are completely cooled and layered with parchment paper.