Super Easy Lemon Cookies
Bright, tangy, and irresistibly soft, these Super Easy Lemon Cookies are the perfect treat for citrus lovers and busy bakers alike! With just 15 minutes of prep time, this foolproof recipe combines the zing of freshly squeezed lemon juice and fragrant lemon zest with a buttery cookie base that's rolled in powdered sugar for an extra touch of sweetness. The result? Chewy, pillowy cookies with a burst of lemony freshness in every bite. Simple ingredients like all-purpose flour, softened butter, and a single egg come together effortlessly, making this a quick go-to recipe for any occasion, from sunny afternoon snacks to easy holiday treats. Serve these sunny delights with a cup of tea or pack them as a gift—they're sure to brighten anyone’s day. Perfect for beginner bakers, these cookies are baked to perfection in just 10 minutes and store beautifully for up to five days!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 1 piece large egg
- 1 tablespoon lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 0.5 cups powdered sugar (for rolling cookies)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes using an electric mixer.
Beat in the egg, followed by the lemon zest, lemon juice, and vanilla extract, until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually mix the dry ingredients into the wet ingredients in batches, stirring until just combined and a soft dough forms.
Use a tablespoon or a small cookie scoop to portion out the dough. Roll each portion into a ball with your hands.
Place the powdered sugar in a shallow dish. Roll each dough ball in the powdered sugar until fully coated.
Arrange the coated dough balls about 2 inches apart on the prepared baking sheets.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set, but the centers still look slightly soft.
Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
Serve and enjoy! Store any leftover cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.8 g | 129% | |
| Saturated Fat | 62.3 g | 312% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1127 mg | 49% | |
| Total Carbohydrate | 4.6 g | 2% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 1.2 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 125 mg | 3% | |
*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.
