Make buttery, tender lemon cookies that dissolve on your tongue. These cookies deliver a bright, zesty lemon flavor that is simple to achieve for your next baking session.
Author:sarahmiller
Prep Time:15 min
Cook Time:12 min
Total Time:27 min
Yield:24 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup unsalted butter, softened
1/2 cup granulated sugar plus 1 cup for rolling
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons fresh lemon juice
1 tablespoon lemon zest (from 2 lemons)
2 cups all-purpose flour
1/2 cup powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter and 1/2 cup of granulated sugar until light and fluffy.
Beat in the vanilla extract, lemon juice, and lemon zest until just combined.
Gradually add the flour and salt to the butter mixture, mixing on low speed until a soft dough forms. Do not overmix.
Place the remaining 1 cup of granulated sugar in a shallow dish.
Roll the dough into small balls, about 1 inch in diameter. Roll each ball thoroughly in the granulated sugar to coat completely.
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10 to 12 minutes, or until the edges are set but the centers still look pale. They should not brown significantly.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
If desired, dust the cooled cookies lightly with powdered sugar before serving for an extra touch.
Notes
For the most intense lemon flavor, use fresh zest and juice; bottled alternatives will not provide the same bright citrus punch.
If you prefer a slightly chewier texture, slightly underbake the cookies by one minute.
These cookies store well in an airtight container at room temperature for up to one week.