Lemon Cookie Recipe 

Make soft, chewy lemon cookies from scratch! If you like sweet, zesty snacks, prepare these buttery cookies with vivid lemon taste.

For the Cookies: – ▢2 cups all-purpose flour (240g) – ▢½ teaspoon baking powder – ▢½ teaspoon baking soda – ▢½ teaspoon salt – ▢½ cup unsalted butter softened (113g) – ▢¾ cup granulated sugar (150g) – ▢3 tablespoons grated lemon zest (about 3 lemons) – ▢1 large egg – ▢2 tablespoons fresh lemon juice – ▢1 teaspoon lemon extract – ▢Yellow food coloring (optional) For the Lemon Glaze: – ▢1 cup powdered sugar (120g) – ▢1 to 3 tablespoons fresh lemon juice



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Whisk or sift flour, baking powder, baking soda, and salt in a medium bowl. Set aside Beat the butter, sugar, and lemon zest on medium speed in a large bowl or stand mixer with the paddle attachment until light and fluffy.

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Combine egg, lemon juice, and essence. Mix on medium speed, scraping the basin once, until well blended. Mix in food coloring immediately. 1-2 drips goes far!

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Beat the flour mixture into the butter on low speed until almost incorporated. Beat till mixed after scraping the bowl one last time. Dough should be covered and chilled for 30 minutes.

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After chilling, prepare oven to 350°F. Cover two big baking sheets with parchment or silicone. Scoop 1½ tablespoons of cookie dough into balls and set them on prepared sheets, two inches apart. Roll dough balls between your palms to smooth them for less cracked cookies.

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Bake one sheet at a time for 10 minutes until the edges are firm and starting to brown. (Too much browning will make these cookies crunchy instead than soft.) Cool the cookies fully on the pan.

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Mix powdered sugar and lemon juice in a medium bowl till desired consistency. A thinner drizzle requires more lemon juice than a spreadable glaze.

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Apply glaze to cooled cookies. Up to one week, store cookies in an airtight container at room temperature.

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