Lemon Cookies
| Summary | |
|---|---|
| Prep time | 30 min + chilling |
| Cook time | 10-12 min @ 350° |
| Source | Bake-Eat-Repeat.com |
| Yield / serves | ~24 cookies |
| Rating | (unrated) |
Ingredients
- 2 teaspoons Lemon Zest, 1 lemon
- 1 cup Granulated Sugar
- 1/2 cup Unsalted Butter, softened
- 1/2 teaspoon Pure Vanilla Extract
- 1 large Egg
- 1/4 cup Lemon Juice, from 1 to 2 lemons
- 1/4 teaspoon Salt
- 1/4 teaspoon Baking Powder
- 1/8 teaspoon Baking Soda
- 1 1/2 cups All-Purpose Flour
- 1/2 cup Powdered Sugar
Preparation
In a food processor, or the bowl of a stand mixer, mix together the sugar and lemon zest until well combined and the sugar is lightly yellow and fragrant.
Add the softened butter to the sugar and mix until light and fluffy.
Add the vanilla, egg, and lemon juice and mix well, scraping down the sides of the bowl as needed.
Add the salt, baking powder, baking soda and flour and mix until combined.
Chill the dough for one hour. If your butter was really warm to start, chill for 2 hours. The butter should be soft enough to cream, but not so soft that if you pressed your finger against the side, it slides right through.
Preheat the oven to 350°F.
Line 2 cookie sheets with parchment paper or silicone baking mats. Set aside.
Roll the cookie dough into tablespoon sized balls, roll them in powdered sugar (excessively coated!) and place them 2 inches apart on the baking sheet.
Bake for 10-11 minutes or until they are just starting to brown on the edges and are no longer shiny. Do not over bake the cookies.
Allow the cookies to cool on the baking sheet for 5-10 minutes before moving to a wire rack to cool completely.
Store in an airtight container at room temperature for 5-7 days, or freeze for up to 3 months.
Notes
Some of the powdered sugar will melt into the cookies as they're baking. Coating them excessively in powdered sugar will help with getting the crackly look to the cookies.
It also helps if the cookie dough is quite cold. I like to scoop it into balls (with a cookie scoop) and chill it on a cookie sheet already portioned so that rolling it into tight balls and coating it in powdered sugar can be done quickly and it's going into the oven still cold.
