Description
These soft and chewy lemon cookies are bursting with fresh citrus flavor, featuring real lemon juice and zest. Quick to make and perfectly sweet-tart, they’re an easy, crowd-pleasing treat with a crinkly sugar finish.
Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 tablespoons lemon zest (from about 2 lemons)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup powdered sugar (for rolling)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt; set aside.
- In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, and vanilla extract.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Portion dough using a scoop or tablespoon and roll each ball in powdered sugar.
- Place dough balls on baking sheets, spaced 2 inches apart.
- Bake for 10–12 minutes, until edges are set and centers look slightly underbaked.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Don’t overbake to keep cookies soft and chewy.
- Fresh lemon juice and zest deliver the best flavor.
- Chilling dough is optional but helps prevent spreading.
- White chocolate chips or a lemon glaze make great additions.
- Store in an airtight container for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
