Lemon Cookies Recipe
Lemon has been a cherished flavor in baking for centuries. Originating in Asia, lemons spread to Europe during the Roman Empire and became a culinary staple in Mediterranean countries. Lemon desserts gained popularity in the 17th century, with recipes for lemon cakes, tarts, and puddings appearing in cookbooks. Lemon cookies, likely inspired by these earlier recipes, emerged as a simple and delightful way to enjoy the fruit's bright flavor. Today, they remain a beloved treat worldwide.
Equipment
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Zester
- Cookie sheet
- Parchment paper
- Cooling rack
Ingredients
For the Cookies:
- 1 ½ cups (190 g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat and PreparePreheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper to prevent sticking.
- Mix Dry IngredientsIn a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and SugarIn a large mixing bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy, about 2–3 minutes.
- Add Wet IngredientsBeat in the egg, followed by the lemon juice, lemon zest, and vanilla extract. Mix until well combined.
- Combine Wet and Dry IngredientsGradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Avoid overmixing, as this can make the cookies dense.
- Shape the CookiesScoop out tablespoon-sized portions of dough, roll them into balls, and place them on the prepared cookie sheet, spacing them about 2 inches apart. Lightly flatten each ball with the back of a spoon.
- BakeBake in the preheated oven for 10–12 minutes, or until the edges are lightly golden. The centers may appear slightly undercooked, but they will firm up as they cool.
- Cool CompletelyTransfer the cookies to a cooling rack and let them cool completely before glazing.
- Prepare the Lemon GlazeIn a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency with more lemon juice if needed.
- Glaze the CookiesDrizzle or spread the lemon glaze over the cooled cookies. Let the glaze set for about 10 minutes before serving.