Description
Soft, zesty lemon cookies made with fresh lemon juice and zest, perfect for a quick, sweet treat.
Ingredients
Scale
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 1/2 teaspoon lemon extract
- 1 3/4 cups (220g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Optional: White chocolate chips, fresh blueberries, shredded coconut
Instructions
- Preheat & Prepare: Set oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream Butter & Sugar: In a large bowl, beat butter and sugar until pale and fluffy (about 2–3 minutes).
- Add Egg & Lemon Flavor: Mix in egg, lemon juice, zest, and extract until fully combined.
- Combine Dry Ingredients: In another bowl, whisk flour, baking powder, baking soda, and salt.
- Mix Wet & Dry: Gradually add dry ingredients to wet, mixing just until combined.
- Chill Dough (Optional): For thicker cookies, chill for 30 minutes.
- Shape Cookies: Scoop 1-tablespoon portions, roll into balls. For crinkle cookies, roll in powdered sugar before placing on baking sheet.
- Bake: Bake 8–10 minutes, until edges are set but centers look slightly soft.
- Cool & Finish: Let cool on sheet 5 minutes, then transfer to a rack. Add glaze or frosting if desired.
Notes
Fresh lemons give the best flavor. Swap butter with coconut oil for dairy-free, or use gluten-free flour for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: lemon cookies