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–+ servings
Lemon Cookies

Lemon Cookies: Easy, No-Chill Treats Full of Citrus Joy

Lemon Cookies are a vibrant and quick treat, bursting with citrus joy and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter, room temperature Use vegan butter for a dairy-free option.
  • 1.5 cups Granulated Sugar Can use brown sugar for a deeper flavor profile.
  • 2 Tbsp Lemon Zest Use zest from one large lemon.
  • 3.25 cups All-Purpose Flour Measure carefully; can substitute with gluten-free flour blend.
  • 0.5 tsp Baking Powder No substitutions necessary.
  • 0.5 tsp Baking Soda No substitutions necessary.
  • 0.5 tsp Salt Can adjust to taste.
  • 1 Large Egg, room temperature Flax egg can be used for a vegan alternative.
  • 0.25 cup Lemon Juice, fresh Bottled lemon juice can be used in a pinch, but fresh is recommended.
  • 0.5 tsp Vanilla Extract No substitutions necessary.
For the Lemon Sugar Coating
  • ⅓ cup Granulated Sugar You can mix in additional lemon zest for extra zestiness.
  • 1 Tbsp Lemon Zest Use fresh zest for best results.

Equipment

  • oven
  • mixing bowl
  • Stand Mixer
  • Baking Sheets
  • Silicone mats or parchment paper
  • cookie scoop

Method
 

Step-by-Step Instructions for Lemon Cookies
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with silicone mats or parchment paper.
  2. In a small bowl, combine ⅓ cup of granulated sugar with 1 tablespoon of fresh lemon zest and mix until well combined.
  3. In a large mixing bowl, whisk together the dry ingredients: 3 ¼ cups of flour, ½ teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt.
  4. Cream together 1 cup of room-temperature unsalted butter, 1 ½ cups granulated sugar, and 2 tablespoons of lemon zest until light and fluffy.
  5. Mix in 1 large egg, ¼ cup of fresh lemon juice, and ½ teaspoon of vanilla extract until well incorporated.
  6. Gradually add the dry ingredients into the wet mixture, mixing on low speed until combined. Do not overmix.
  7. Scoop the cookie dough and roll each piece in the lemon sugar coating, then place on the prepared baking sheets.
  8. Bake for 10-12 minutes, until the edges are set and lightly golden. Cool on the tray for a couple of minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gCholesterol: 25mgSodium: 100mgPotassium: 50mgSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 10mgIron: 0.3mg

Notes

Store in an airtight container at room temperature for up to 3-4 days. Refrigerate for up to a week and freeze for longer storage.

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