Lemon Supreme Cookies
Brighten up your day with the irresistible zing of Lemon Supreme Cookies! These soft, buttery treats are infused with vibrant bursts of fresh lemon juice and tangy lemon zest, making them the perfect balance of sweet and citrusy. Each cookie is rolled in a delicate coating of powdered sugar, creating a pristine, crackled exterior that melts in your mouth. Ready in under 30 minutes, this crowd-pleasing recipe is ideal for busy weeknight baking or an impressive addition to your dessert table. Serve these cookies with a cup of tea for a refreshing pick-me-up or save them as a tempting after-dinner treat. Perfectly soft with a zesty twist, Lemon Supreme Cookies are guaranteed to be your new favorite citrus dessert!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cup Unsalted butter (softened)
- 1 cup Granulated sugar
- 0.5 cups Light brown sugar (packed)
- 2 large Eggs
- 1.5 teaspoons Vanilla extract
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Lemon zest
- 0.75 cups Powdered sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar together using a hand mixer or stand mixer fitted with a paddle attachment. Mix on medium speed for 2-3 minutes, or until the mixture is light and fluffy.
Add the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract, fresh lemon juice, and lemon zest until fully combined.
Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Using a tablespoon or small cookie scoop, scoop the cookie dough and roll it into balls, about 1.5 inches in diameter.
Roll each dough ball in powdered sugar until fully coated, and place them onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the tops have slight cracks. The centers should still appear soft.
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the cookies slightly warm or at room temperature. Store leftovers in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 55 mg | 2% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 17.3 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 9 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 27 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
