Dessertsbrokenovenbaking5.0
Lemon Cookies Recipe
No more bland citrus cookies! These are made with real lemon zest and juice to give them a bright and bold flavor! Recipe makes about 9-10 cookies from a 3-tablespoon scoop.
👥 9 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 20 min🔥 Cook: 10 min👤 Kayla Burton📖 brokenovenbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- oven
📝 Preparation Steps
1
Wash, dry, and zest the lemons. Then, create lemon-infused sugar in a small/medium bowl by rubbing the lemon zest into the granulated sugar with your fingers. Set aside.
2
In a medium bowl, whisk together the flour, baking soda, and salt.
3
In a large bowl, cream together the softened butter and lemon sugar really well. Mix in the egg yolk, lemon juice, and vanilla extract, scraping the sides as needed to incorporate all ingredients evenly.
large egg yolk (room temperature)1lemon juice1 tablespoonvanilla extract1 teaspoon
4
Stir the dry ingredients into the wet ones just until the flour streaks disappear.
5
Scoop and roll into smooth dough balls (I use a 3-tablespoon scoop). Place them on a tray (lined with parchment paper for easy clean-up) and chill uncovered in the refrigerator for ⏱️ 1 hour.
6
Preheat your oven to 350°F while the lemon cookie dough balls are chilling.
7
Place the dough balls 2 inches apart on a parchment-lined cookie sheet. Bake on the middle rack until the edges are just slightly golden (⏱️ 9-12 minutes).
8
For perfectly round cookies, while they're fresh out of the oven place a biscuit cutter or cup with an opening slightly larger than the cookies around each cookie (one at a time) and gently scoot it around in a circular motion to bring the edges in.
Nutrition Facts
calories
223 kcal
fat Content
11 g
serving Size
1 serving
fiber Content
1 g
sugar Content
15 g
sodium Content
128 mg
protein Content
2 g
trans Fat Content
0.4 g
cholesterol Content
48 mg
carbohydrate Content
29 g
saturated Fat Content
7 g
unsaturated Fat Content
4 g
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