Description
Delightfully tangy and soft Lemon Cookies made with fresh lemon zest and juice, these cookies offer a perfect balance of sweet and citrus flavors. With a buttery, tender texture and a crisp sugar coating, they make a refreshing treat perfect 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
- Prepare the Dough: In a mixing bowl, beat together the unsalted butter and 1 1/2 cups granulated sugar until the mixture becomes light and fluffy. Incorporate the lemon zest, fresh lemon juice, and the large egg, mixing well until fully combined.
- Combine Dry Ingredients: Gradually add the all-purpose flour, baking soda, and salt to the wet ingredients. Mix gently until all the ingredients are well incorporated into a cohesive dough.
- Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 to 60 minutes. This helps the dough firm up, making it easier to handle and enhances the cookies’ texture.
- Preheat and Roll: Preheat your oven to 350°F (175°C). Remove the dough from the fridge, then portion it into small balls using your hands or a cookie scoop. Roll each ball in the 1/4 cup sugar to coat evenly. Place the sugar-coated dough balls on a baking sheet lined with parchment paper, spacing them adequately to allow for expansion.
- Bake and Cool: Bake the cookies in the preheated oven for 11 to 13 minutes, or until the edges are lightly golden. Remove them from the oven and allow the cookies to cool on the baking sheet briefly before transferring them to a wire rack to cool completely.
Notes
- For a more intense lemon flavor, consider adding an extra teaspoon of lemon zest.
- Chilling the dough not only makes it easier to shape but also prevents spreading during baking.
- Use fresh lemon juice and zest for the best citrus taste.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can freeze dough balls before baking for up to 3 months; bake directly from frozen, adding 1-2 minutes to baking time.
