Lemon Cookies
These lemon cookies are unbelievably soft and chewy. They are slightly crispy at the edges and filled with zesty lemon in every bite. Roll them into some granulated sugar just before baking, making them slightly crispy from the outside. Additionally these cookies are egg free and made with a very few, simple ingredients!
These melt in your mouth cookies are perfect for the spring and summer. They make a wonderful addition to your Easter Recipes. This is a super easy recipe with delicious lemon flavor and buttery texture.
I totally enjoy these lemony, light, and refreshing cookies at this time of the year! They make a delightfully sweet and tangy blend in every bite. Lemons are high in heart healthy vitamin C, fibre, and plant compounds.
Every time, I prepare the lemon cookie dough, it’s very hard for me to resist myself from eating. The dough smells so good. YUM!
I like to keep the dough in the fridge for 2 hours to bring all the flavors from the lemon into my cookies. Thinking of it makes my mouth watery. It’s worth waiting though 🙂
Ingredients
- Lemon
- All purpose flour
- Sugar
- Salt
- Baking powder
- Butter
Lemon Cookies Step By Step Recipe
In a large bowl, cream together butter and sugar for 4 minutes with your hand mixer until light and fluffy. Add some lemon zest and juice. Scrape sides and mix it again.
Mix in some flour, salt, and baking soda slowly until combined. Scrape the sides of the bowl and mix again. I like to use my hands to combine and make the dough.
Cover the bowl with a plastic wrap and chill the dough in the refrigerator for 2 hours. Cookies made from a chilled dough are more flavorful and chewy cookies.
Preheat the oven to 350℉/180℃ and line a baking tray with parchment paper.
Pour granulated sugar in a plate. Roll a heaping tbsp of dough into a ball and roll in the sugar. Place on the baking tray. Repeat until all dough has been rolled and coated in the sugar. Make sure to keep some space between them.
Transfer the cookies to the oven and bake for 10 minutes or until the sides begin to brown. Remove them from the oven and let them sit on a baking tray for 2 minutes. Transfer them to a cooling rack and enjoy once they cool down.
Tips For Making Lemon Cookies?
- Cream butter and sugar for 4 minutes or until light and fluffy. This helps to break down the sugar and gives some good structure to the cookies.
- Zest the yellow skin of the lemon and leave the bitter part to make the cookies taste the best.
- Zest the lemon before juicing it.
- Use fresh lemon juice which is a star ingredient in this recipe. It tastes more amazing than a store bought juice.
- Chill the cookie dough for at least 1 hour before baking. You can chill it overnight as well.
- Lining a parchment paper helps cookies to bake more evenly and prevents them from cracking and breaking when lifting them off the sheet.
- You can bake cookies not more than 12 minutes for the best results.
Variations
- Roll the cookies in colored sugar to make them more fun before baking them.
- Add a few drops of yellow food color while creaming the butter and sugar to make them more interesting.
- You can add some lemon zest in the sugar and let it sit aside for 15 minutes. After that, cream it together with butter.
- Add some more lemon zest in the recipe if you wish.
- Make some glaze with powdered sugar and lemon juice instead of rolling them in the sugar. Drizzle the glaze over the baked cookies when they are still warm.
How To Store Lemon Cookies?
Store them in an airtight container for 8 days at room temperature.
If you want to store the cookies for longer, store them in the refrigerator.
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I will love to hear from you!
Lemon Cookies
Ingredients
- 1 tbsp Lemon zest
- 1.5 tbsp Lemon juice
- 1 cup All purpose flour + 2 tbsp
- 1/2 cup Granulated sugar + 1.5 tbsp for rolling
- 1/2 cup Unsalted butter soften at room temperature
- 1/2 tsp Baking soda
- 1/4 tsp Salt
Instructions
- In a large bowl, cream together butter and sugar for 4 minutes with your hand mixer until light and fluffy. Add some lemon zest and juice. Scrape sides and mix it again.
- Mix in some flour, salt, and baking soda slowly until combined. Scrape the sides of the bowl and mix again. I like to use my hands to combine and make the dough.
- Cover the bowl with a plastic wrap and chill the dough in the refrigerator for 2 hours.
- Preheat the oven to 350℉/180℃ and line a baking tray with parchment paper.
- Pour granulated sugar in a plate. Roll a heaping tbsp of dough into a ball and roll in the sugar. Place on the baking tray. Repeat until all dough has been rolled and coated in the sugar. Make sure to keep some space between them.
- Transfer the cookies to the oven and bake for 10 minutes or until the sides begin to brown. Remove them from the oven and let them sit on a baking tray for 2 minutes. Transfer them to a cooling rack and enjoy once they cool down.
Notes
- Cream butter and sugar for 4 minutes or until light and fluffy. This helps to break down the sugar and gives some good structure to the cookies.
- Zest the yellow skin of the lemon and leave the bitter part to make the cookies taste the best.
- Zest the lemon before juicing it.Â
- Use fresh lemon juice which is a star ingredient in this recipe. It tastes more amazing than a store bought juice.
- Chill the cookie dough for at least 1 hour before baking. You can chill it overnight as well. Cookies made from a chilled dough are more flavorful and chewy cookies.
- Lining a parchment paper helps cookies to bake more evenly and prevents them from cracking and breaking when lifting them off the sheet.
- You can bake cookies not more than 12 minutes for the best results.
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I tried this recipe. It turned out awesome. Required few ingredients. Fantastic in taste.
Thank you Archana for the kind review. I am super delighted that you liked this recipe!