Description
Delight in these refreshing lemon cookies that combine zesty lemon flavor with a tender, buttery texture. Perfectly golden at the edges and subtly sweet, these cookies make a wonderful treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (room temperature)
- 1 1/2 cups granulated sugar
- 3 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 large egg
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Coating
- 1/4 cup sugar (for rolling)
Instructions
- Mix Butter and Sugar: In a mixing bowl, beat together the unsalted butter and granulated sugar until the mixture is light and fluffy, which helps create a soft texture in the finished cookies.
- Add Lemon and Egg: Incorporate the lemon zest, fresh lemon juice, and the large egg into the butter and sugar mixture, mixing well until fully combined to infuse the dough with bright citrus flavor.
- Combine Dry Ingredients: Gradually add all-purpose flour, baking soda, and salt to the wet mixture, mixing until just incorporated to avoid overworking the dough and maintain tenderness.
- Chill the Dough: Cover the dough and chill it in the refrigerator for 30 to 60 minutes, which firms up the dough making it easier to handle and enhancing the cookie texture.
- Preheat Oven and Prepare Cookies: Preheat your oven to 350°F (175°C). Roll the dough into balls, then roll each ball in the 1/4 cup sugar to coat. Place the coated dough balls evenly spaced on a baking sheet lined with parchment paper.
- Bake: Bake the cookies for 11 to 13 minutes or until the edges turn lightly golden, indicating they are perfectly baked.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Notes
- Chilling the dough is essential to prevent spreading and to concentrate the lemon flavor.
- For more intense lemon flavor, consider adding a little lemon extract.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Use fresh lemons for best flavor in zest and juice.
- These cookies can be frozen after baking for up to 2 months.
