Lemon Cookie Recipe
Whenever you want a homemade refreshment that everyone likes, use this Lemon Cookie Recipe. It’s because they are simple to make, quick to put together and give you amazing results that these cookies always go down well at any gathering.
Equipment
- 1 Mixing bowls
- 1 Electric hand mixer or stand mixer
- 1 Measuring cups and spoons
- 1 Zester or grater
- 1 Lemon juicer
- 1 Baking sheet
- 1 Parchment paper or silicone baking mat
- 1 Cooling rack
Ingredients
Dry Ingredients:
- 2 ¼ cups purpose flour
- ½ tbsp baking soda
- ½ tbsp baking powder
- ¼ tbsp salt
Wet Ingredients:
- ¾ cup unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1 tbsp vanilla extract
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
Instructions
- Mix the dry and wet ingredients together into dough.Whisk the flour, baking soda, baking powder and salt in a medium bowl. Set aside.Using an electric mixer, cream together the butter and sugar in a large bowl until they become light and fluffy (takes about 2-3 minutes).Egg, extract, lemon juice and lemon zest should be mixed into the blended mixture. Blend the butter and sugar together until they are smooth and well mixed, stopping occasionally to scrape the sides.Keep adding the dry mix and use the spoon to blend the ingredients just until a dough is formed. Mix your dough gently only until everything comes together.
- Put the chilled dough back into the fridge for about 3 hours.Leave the dough, covered, in your fridge for at least 30 minutes. Rolling out the dough makes it stronger and ready for shaping which improves how the cookies feel when you bite into them.
- Turn on your oven ahead of cooking.As the dough is chilling, start preheating the oven to 350°F (175°C). Place a piece of parchment paper or a silicone baking mat on a baking sheet.
- Prepare the Cookies.About 1 tablespoon of dough should go into each cookie. Form the dough into balls. You may roll each dough ball in some sugar for a crunchy, crinkled appearance.Spread out the cookies at least 2 inches apart on the baking sheet.
- Bake until the outer edges are golden and the center looks cooked which takes about 10–12 minutes. Bake until the cookies are not overly hard, so they stay soft in the middle.
- CoolCookies should stay on the baking sheet to cool for 5 minutes before being placed on a rack to cool down completely.
Notes
Zest and juice of fresh lemons make your recipe taste so much better. Do not buy lemon juice that is sold in plastic bottles.
Taking time to chill the dough afterward makes it less sticky and crisper.
Add some color to your cake by drizzling it with a simple lemon glaze from powdered sugar and lemon juice.
Substitute dairy butter with plant-based butter to turn your recipe dairy-free.
Store the tomatoes wrapped securely for 5 and no more than 5 days. You can freeze these cookies without any problems.