Description
These delightful lemon cookies are bursting with citrus flavor and are perfect for any occasion. With a crisp exterior and a soft, chewy interior, they are sure to become a family favorite.
Ingredients
Units
Scale
Cookies:
- 1 cup (226g) unsalted butter, room temperature
- 1 1/2 cups (300g) granulated sugar
- 3 Tbsp lemon zest
- 2 Tbsp fresh lemon juice
- 1 large egg
- 3 cups (360g) all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
Coating:
- 1/4 cup (50g) sugar for rolling cookies
Instructions
- In a mixing bowl, beat the butter, sugar, and lemon zest with an electric mixer for 1-2 minutes.
- Add in the lemon juice and egg, beat again to combine.
- Gradually add in the flour, baking soda, and salt, mixing by hand with a spatula until combined.
- Cover the bowl with plastic wrap and refrigerate for 30-60 minutes.
- Remove the dough from the fridge. Pre-heat the oven to 350ºF. Place 1/4 cup sugar in a bowl for rolling the cookies.
- Use a cookie scoop to form balls, rolling each ball into the sugar. Place the cookies 2 inches apart on a silicone-lined baking sheet. Bake for 11-13 minutes or until the edges have a faint golden color.
- Allow the cookies to cool on the baking sheet for 5 minutes, then move to a cooling rack to cool completely.
1 cup (226g) unsalted butter, 1 1/2 cups (300g) granulated sugar, 3 Tbsp lemon zest
2 Tbsp fresh lemon juice, 1 large egg
3 cups (360g) all-purpose flour, 1 tsp baking soda, 1/4 tsp salt
1/4 cup (50g) sugar
Notes
- For an extra lemony kick, you can add a lemon glaze on top of the cooled cookies.
- These cookies store well in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
