These Zesty Lemon Cookies are the perfect treat when you're craving something refreshingly sweet. With a bright lemon flavor that dances on your taste buds, this recipe is all about bringing a bit of sunshine to your dessert table.
Butter is the backbone of this recipe, providing richness and a tender crumb. Use unsalted to control the saltiness. Granulated sugar sweetens the cookies while helping them spread to just the right thickness. The egg adds structure and moisture, creating a chewy texture. Lemon zest and lemon juice are the stars, delivering that bold citrus punch. A touch of vanilla extract enhances the lemon flavor without overpowering it. All-purpose flour forms the base, holding everything together. A bit of baking powder gives a slight rise, and salt balances the sweetness, bringing out the other flavors.
These cookies are lovely with a scoop of vanilla ice cream or a dollop of whipped cream. For a bit of elegance, drizzle them with a simple lemon glaze made from powdered sugar and lemon juice.
Start by preheating your oven to 350°F (175°C), ensuring it's hot and ready when your dough is. Line your baking sheets with parchment paper for an easy release and minimal cleanup.
In a large mixing bowl, cream together the softened butter and sugar. You'll want to beat them until they're light and fluffy; this might take about 2-3 minutes on medium speed. It should look pale and whipped.
Next, add the egg, lemon zest, lemon juice, and vanilla extract to the creamed mixture. Beat again until everything is well combined. The mixture should be smooth and fragrant.
In a separate bowl, whisk together your dry ingredients: the flour, baking powder, and salt. This ensures everything is evenly distributed before combining with the wet ingredients.
Gradually add the dry mixture to the wet ingredients, mixing slowly until a soft dough forms. It should be pliable but not sticky.
Scoop the dough and roll it into 1-inch balls. Place them on your prepared baking sheets, leaving about 2 inches between each to allow room for spreading.
Flatten each ball slightly with the bottom of a glass or your palm. This helps them bake evenly and achieve that perfect cookie shape.
Bake for 10-12 minutes. You'll know they're done when the edges just start to turn golden. Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
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