Lemon Cookies

These lemon cookies are soft in the center with lightly crisp edges, bursting with fresh citrus flavor from real lemon zest and juice. Easy to make and beautifully crackled, they’re the perfect bright and refreshing treat for any occasion.

Print Pin

Course: Dessert

Cuisine: American

Prep Time: 25

Cook Time: 12

Chilling Time: 30

Total Time: 1 7

Servings: cookies

Calories: 150kcal

Author: Chloe White

Cost: $4

Equipment

Mixing bowls
electric mixer
baking sheets
Parchment paper
cookie scoop

Ingredients

2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 tbsp fresh lemon zest
2 tbsp fresh lemon juice
1 tsp vanilla extract
1/2 cup powdered sugar (for rolling)

Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Whisk together flour, baking powder, and salt in a bowl.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Mix in lemon zest, lemon juice, and vanilla extract.
Gradually add dry ingredients to wet ingredients until just combined.
Chill dough for 30 minutes.
Scoop dough into balls and roll in powdered sugar.
Place on baking sheets spaced apart.
Bake for 10–12 minutes until edges are set and centers soft.
Cool on baking sheet for 5 minutes, then transfer to rack.

Notes

Chill the dough to prevent spreading. Use fresh lemon zest for best flavor. Do not overbake—centers should remain soft. Store in an airtight container up to 5 days or freeze up to 3 months.

Nutrition