These cookies were inspired by a need to mix things up from our traditional chocolate chip rut. One day, I asked myself, why not add a bit of zing? Lemons have always been a favorite of mine – their fresh, tangy flavor is like sunshine in citrus form! After some kitchen trials and having my kids steal spoonfuls of dough when they thought I wasn’t looking, I finally cracked the code. The cookies quickly became a family favorite, disappearing quicker than you could say “lemon zest.”
What I love about this recipe is how simple and straightforward it is. You don’t have to be a seasoned baker to make them – trust me, if my excited ten-year-old can handle it, so can you! Start by creaming together butter, sugar, and fresh lemon zest. That first step is where the magic begins. In fact, it’s that moment of bubbling anticipation where my kids sneak their noses close for a whiff.
Adding the lemon juice and egg brings everything together, while the dough’s chill time gives you a chance to relax or even multitask with another recipe. Once you start rolling the cookies in sugar and lining them up on the baking sheet, you know something good is coming. And let me tell you, my little ones can hardly wait for that oven timer to ding!
So if you’re looking for a taste that changes up the norm and brings folks together, these lemon cookies are just what you need. Whip up a batch and see if they don’t quickly become a staple in your recipe box. Whether you team them up with a warm cup of tea or serve them at your next big family get-together, these sweet treats are bound to make an impression.
How to Make Lemon Cookies
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Ingredients
- 3 cups all-purpose flour (360 grams)
- 2 sticks unsalted butter, softened (1 cup – 230 grams)
- 1 ½ cups granulated sugar (300 grams)
- 1 large egg
- 3 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup sugar, for rolling (50 grams)
Directions
Start by creaming together the softened butter, granulated sugar, and lemon zest in a large bowl using an electric mixer. This should take about 1 to 2 minutes until the mixture is light and airy.
Slowly mix in the lemon juice followed by the egg, ensuring they are thoroughly blended into the mixture.
Next, gradually fold in the all-purpose flour, baking soda, and salt. Use a spatula to ensure everything is evenly mixed and forms a smooth dough.
Cover your mixing bowl with plastic wrap and chill the dough in the refrigerator for half an hour to an hour.
While the dough chills, preheat your oven to 350ºF and prepare a bowl with the ¼ cup of sugar for rolling.
Once chilled, use a cookie scoop to shape the dough into balls and roll each one in the sugar. Space the dough balls about 2 inches apart on a baking sheet lined with silicone.
Bake the cookies for 11 to 13 minutes, or until you notice the edges turning lightly golden.
Allow the cookies to cool on the baking sheet for around 5 minutes before moving them to a rack to cool completely.
Storing Suggestion
Store these lemon cookies in an airtight container at room temperature. They will remain fresh for up to a week. If you want to enjoy them longer, consider freezing them in a sealed bag for up to 3 months. Just make sure to let them thaw to room temperature before serving.
Cooking Tips
For an extra burst of flavor, try adding a teaspoon of vanilla extract. Don’t have fresh lemons? Substitute with bottled lemon juice, although fresh is best for that vibrant lemony taste. If you like a crisper cookie, bake a minute or two longer, but be careful not to overdo it!
Serving Suggestions
These cookies are delightful on their own, but consider pairing them with a steaming cup of Earl Grey tea for a sophisticated treat. For a more indulgent experience, serve topped with a dollop of whipped cream and a sprinkle of additional lemon zest.
Ingredient Substitutions
If you’re out of all-purpose flour, try using whole wheat flour for a heartier texture. Unsalted margarine can replace butter for a dairy-free option, and if baking soda isn’t available, try using an equivalent amount of baking powder.
Seasonal Variations
During winter, switch up the lemon zest with a blend of orange and lemon for a citrus medley. In summer, consider adding a handful of fresh blueberries for a fruity twist. Springtime can see the addition of a hint of lavender for a floral flair.
Allergen Information
This recipe contains dairy (butter) and gluten (flour). For a dairy-free version, substitute butter with plant-based margarine. Use a gluten-free all-purpose flour blend as an alternative for those with gluten intolerance or celiac disease.
FAQ
Can these cookies be made in advance?
Absolutely! You can prepare the dough ahead of time and store it in the refrigerator for up to 48 hours before baking. This is incredibly convenient if you want fresh-baked cookies on short notice because the dough is ready to go!
What should I do if my cookies spread too much?
If your cookies spread more than you’d like, try chilling the dough a bit longer. It might also help to double-check your ingredients; too much butter or not enough flour can cause excessive spreading.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough. Shape the dough into balls and freeze on a baking sheet. Once solid, transfer to a freezer bag. When you’re ready to bake, let them thaw a bit before rolling in sugar and baking.
What’s the best way to zest a lemon?
The best way to zest a lemon is by using a microplane or fine grater. Make sure to only scrape the outermost layer of the peel where the oils are concentrated, avoiding the bitter white pith underneath.
How can I tell when the cookies are done?
The cookies are done when the edges start to develop a light golden color. They will continue to firm up as they cool on the baking sheet, so don’t worry if they seem slightly soft when the timer goes off.
Can I add nuts to this recipe?
Definitely! Chopped nuts like almonds or pecans can add a delightful crunch. Fold them into the dough when you add the flour mix, ensuring they are evenly distributed throughout the batter.
Lemon Cookie
Ingredients
- 3 cups all-purpose flour (360 grams)
- 2 sticks unsalted butter, softened (1 cup - 230 grams)
- 1 ½ cups granulated sugar (300 grams)
- 1 large egg
- 3 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup sugar, for rolling (50 grams)
Instructions
- In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and lemon zest for 1 to 2 minutes until light and fluffy.
- Next, mix in the lemon juice and the egg until well incorporated.
- Gradually fold in the all-purpose flour, baking soda, and salt using a spatula, blending until everything is combined.
- Once mixed, cover the bowl with plastic wrap and let the dough chill in the refrigerator for 30 to 60 minutes.
- After chilling, preheat your oven to 350ºF. Prepare a bowl with the ¼ cup of sugar for rolling the cookies.
- With a cookie scoop, shape the dough into balls and roll each one in the sugar. Place the dough balls about 2 inches apart on a silicone-lined baking sheet.
- Bake for 11 to 13 minutes, or until the edges start to turn a light golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
