Description
Delicate lemon cookies with a crinkled appearance and bright citrus flavor, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter (softened)
- 1 cup sugar
- 1 large egg
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 5–8 drops yellow food coloring (optional)
- 1/4 cup sugar (for rolling)
- 3/4 cup powdered sugar (for coating)
Instructions
- In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, beat the softened butter and granulated sugar until fluffy, about 2 minutes.
- Incorporate the egg, lemon juice, lemon zest, vanilla, and food coloring into the mixture until well combined.
- Gradually add the dry ingredients into the stand mixer, mixing until just incorporated.
- Cover the mixing bowl with plastic wrap and chill in the refrigerator for 2 hours.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Using a small cookie scoop, portion the chilled dough and roll it into balls.
- Roll each ball in regular sugar, then in powdered sugar.
- Place the dough balls on the baking sheets, spacing them 2 inches apart, and bake for 10-12 minutes until the edges are lightly golden.
- Remove the cookies from the oven, let them cool on the sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
For gluten-free cookies, substitute regular flour with gluten-free flour. For a dairy-free option, swap butter with coconut oil.
- Prep Time: 120 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg