Lemon Cookies

Overview

  • Yield: 24 cookies
  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Total Time: 1 hr 22 mins

Ingredients

  • 2 sticks (1 cup) unsalted butter, room temperature

  • 1 & 1/2 cups granulated sugar

  • 3 tbsp lemon zest

  • 2 tbsp fresh lemon juice

  • 1 large egg

  • 3 cups all purpose flour

  • 1 tsp baking soda

  • 1/4 tsp salt

  • 1/4 cup sugar, for rolling cookies

Lemon Glaze:

  • 1/2 Cup powdered sugar

  • Lemon juice, as needed for viscosity

Method

  1. In a mixing bowl, beat the butter, sugar, and lemon zest with an electric mixer for 1-2 minutes.
  1. Add in the lemon juice and egg, beat again to combine.
  1. Gradually add in the flour, baking soda and salt, mixing by hand with a spatula until combined.
  1. Cover the bowl with plastic wrap and refrigerate for 30-60 minutes.
  1. Remove the dough from the fridge. Pre-heat the oven to 350ºF. Place 1/4 cup sugar in a bowl for rolling the cookies.
  1. Use a cookie scoop to form balls, rolling each ball into the sugar. Place the cookies 2 inches apart on a silicone lined baking sheet. Bake for 11-13 minutes or until the edges have a faint golden color.
  1. Allow the cookies to cool on the baking sheet for 5 minutes, then move to a cooling rack to cool completely.
  1. After cookies have cooled, mix up the Lemon Glaze ingredients and dip or drizzle each cookie, setting each aside to allow glaze to set.

Notes

  • Refrigerating the cookie dough will help produce cookies that are chewier and thicker because they won’t spread as much. But I get it. Sometimes I really dislike chilling dough. So here’s my suggestion – if you can fit it in, refrigerate the dough, even for 15 minutes. If not, at least refrigerate the dough between baking batches. For example, if you can fit 8 cookies on one baking sheet, bake those and put the dough in the fridge while you’re waiting.

References and Acknowledgments

Adapted from Lemon Cookies

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