Prepare the dry ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream the butter and sugar: In a separate bowl, beat the butter and sugar until light and fluffy (about 2 minutes).
Add wet ingredients: Mix in the egg, lemon juice, lemon zest, and vanilla extract until smooth.
Combine: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Chill the dough: Cover the dough and refrigerate for 30 minutes to make it easier to handle.
Preheat the oven: Set to 180°C (350°F) and line a baking sheet with parchment paper.
Shape the cookies: Scoop small portions of dough and roll into balls. If using, coat each in powdered sugar for a crinkle effect.
Bake: Place cookies on the baking sheet and bake for 10-12 minutes until edges are set but centers remain soft.
Cool & Serve: Let cookies cool for 5 minutes on the baking sheet before transferring to a wire rack. Enjoy!
Serving Suggestions
Dust with extra powdered sugar for a delicate, bakery-style finish.
Serve with a hot cup of tea or coffee for a cozy treat.
Pair with vanilla ice cream for a refreshing summer dessert.
Drizzle with a simple lemon glaze (lemon juice + powdered sugar) for extra zest.
Cooking Tips
For extra lemon flavor, add a teaspoon of lemon extract.
Chilling the dough prevents the cookies from spreading too much.
Don’t overbake! The cookies will continue to set as they cool.
For a crisper texture, bake for 1-2 minutes longer.
Nutritional Benefits
Lemon zest provides antioxidants and a natural citrus boost.
Butter and eggs offer essential fats and protein.
No artificial flavors – just real, fresh lemon!
Dietary Information
Vegetarian-friendly
Can be made dairy-free by using vegan butter
Not gluten-free (can substitute with gluten-free all-purpose flour)
Nutritional Facts (Per Cookie)
Calories: 110 kcal
Carbohydrates: 16g
Protein: 1.5g
Fat: 5g
Sugar: 9g
Fiber: 0.5g
Storage
Room Temperature: Store in an airtight container for up to 5 days.
Refrigeration: Keeps fresh for 1 week in the fridge.
Freezing: Freeze unbaked dough balls for up to 3 months. Bake directly from frozen, adding 2 minutes to baking time.
Why You’ll Love This Recipe
Bright & Refreshing Flavor: Perfect balance of sweetness and citrus.
Soft, Chewy Texture: Light and airy inside with a crisp edge.
Easy to Make: Simple ingredients and minimal prep.
Perfect for Any Occasion: Great for tea time, holidays, or as a sweet snack.
Conclusion
These Soft & Zesty Lemon Cookies bring a burst of citrusy goodness in every bite. Whether you love a soft, chewy cookie or prefer a light dusting of powdered sugar, these cookies are a guaranteed crowd-pleaser. Try them for your next baking day, and enjoy the fresh, homemade taste of real lemon!
Frequently Asked Questions
1. Can I use bottled lemon juice instead of fresh?
Yes, but fresh lemon juice gives the best flavor and aroma.
2. Why do I need to chill the dough?
Chilling prevents spreading and enhances the flavor.
3. Can I substitute the butter?
Yes! Use vegan butter or coconut oil for a dairy-free version.
4. How do I make them more lemony?
Add extra lemon zest or a few drops of lemon extract.
5. Can I make them gluten-free?
Yes, use a 1:1 gluten-free flour substitute.
6. Why do my cookies look too flat?
The dough might be too warm – chill it longer. Also, don’t overmix the batter.
7. Can I freeze baked cookies?
Yes! Store in an airtight container and freeze for up to 2 months.
8. What if I don’t have powdered sugar?
You can skip the coating or blend granulated sugar into a fine powder.
9. Can I add poppy seeds?
Yes! 1 tablespoon of poppy seeds adds a nice texture.
10. How do I know when they’re done baking?
The edges should be set, but the center should still look slightly soft – they’ll firm up while cooling.
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