Lemon Cookies
User Reviews
5
Lemon Cookies
Description
The Lemon Cookies recipe uses all-purpose flour combined with baking powder, baking soda, and salt for leavening and structure. Butter and granulated sugar are creamed with fresh lemon zest until light and fluffy, incorporating egg, lemon juice, and lemon extract for pronounced citrus flavor. The optional yellow food coloring enhances appearance but does not affect taste. After gently mixing in the dry ingredients, the dough is chilled to help control spreading during baking and improve texture.
Cookies are shaped into balls spaced apart on baking sheets and baked until set, yielding soft yet structured cookies with a light crumb. The lemon glaze, made by mixing powdered sugar with fresh lemon juice, can be adjusted to desired consistency to apply atop the cooled cookies, adding sweetness and further lemon tang.
These cookies make a bright, refreshing treat useful for midday snacks or paired with tea. Using fresh lemon ingredients and chilling dough contributes to the best texture and flavor.
Accuracy in measuring flour is crucial to avoid dryness; weighing flour or lightly spooning it into measuring cups is recommended. Optional additions like cornstarch or brown sugar can help modify softness and chewiness. A cookie scoop ensures even sizing, and the glaze can be applied either by drizzling or piping for neatness.
Ingredients
For the Cookies:
- 2 cups all-purpose flour (240g)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter softened (113g, unsalted
- ¾ cup granulated sugar (150g)
- 3 tablespoons lemon about 3 lemons, zest, grated
- 1 large egg
- 2 tablespoons lemon juice fresh
- 1 teaspoon lemon extract
- yellow food coloring (optional)
For the Lemon Glaze:
- 1 cup powdered sugar (120g)
- 1 to 3 tablespoons lemon juice fresh
Instructions
For the Cookies:
- In a medium bowl, whisk or sift together the flour, baking powder, baking soda, and salt. Set aside
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest on medium speed until light and fluffy.
- Add the egg, lemon juice, and lemon extract. Beat on medium speed until well combined, scraping the bowl down once while mixing. If you're adding some food coloring, mix it in now. (1 to 2 drops goes a long way!)
- Add the flour mixture to the butter and beat on low speed until almost combined. Scrape the bowl down one last time then beat just until combined. Cover and chill the dough for at least 30 minutes.
- Once chilled, preheat the oven to 350°F. Line two large baking sheets with parchment paper or a silicone baking mat. Scoop 1½ tablespoons size balls of cookie dough and place them on the prepared cookie sheets spacing them about two inches apart. (For cookies that bake with a less crackled top, roll the dough balls between your palms to make them smooth.)
- Bake one sheet at a time for about 10 minutes or until the edges are set and just starting to turn golden. (You don't want these cookies to brown much or they will be crispy and not soft.) Let the cookies cool completely on the pan.
For the Lemon Glaze:
- In a medium bowl, whisk together the powdered sugar with enough lemon juice to reach your desired consistency. (Add more lemon juice for a looser drizzle and less for a spreadable glaze.)
- Drizzle or spread the glaze over the cooled cookies. Store the cookies in an airtight container at room temperature for up to 1 week.
Notes
- Measure flour by weight or spoon into cups to prevent dry, crumbly cookies caused by too much flour.
- Chill dough for at least 30 minutes to limit spreading and improve texture before baking.
- Use a cookie scoop to create uniform cookie sizes and even baking.
- Adjust the amount of lemon juice in the glaze for desired consistency; more juice for a drizzle, less for spreading or dipping.
- A piping bag can help create a neat glaze finish, though a rustic drizzle is also appealing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 84mg | 4% |
| Potassium | 19mg | 0% |
| Fiber | 0.4g | 2% |
| Sugar | 11g | 22% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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