Easy Lemon Cookies Recipe
Soft, pillowy lemon cookies with a beautiful crackled powdered sugar coating. Each bite brings the perfect balance of sweet and citrus flavors, making these cookies an irresistible treat for lemon lovers.
Print Pin Servings: 24 cookies
Calories: 165kcal
Cost: $7.61
Equipment
- Electric mixer (stand or hand)
- Baking sheets
- Parchment paper or silicone baking mats
- Mixing bowls
- Microplane or zester
- Wire cooling rack
- Cookie scoop (optional but recommended)
Ingredients
- 2¾ cups all-purpose flour
- 2 teaspoons cornstarch
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1½ cups granulated sugar
- 2 large eggs
- 2 tablespoons lemon zest
- 4 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup powdered sugar for rolling
Instructions
- Whisk together flour, cornstarch, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy (3-4 minutes).
- Beat in eggs one at a time, then add lemon zest, juice, and vanilla.
- Gradually mix in dry ingredients until just combined.
- Chill dough for 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll dough into 1-inch balls, then coat generously in powdered sugar.
- Place on lined baking sheets 2 inches apart.
- Bake 11-13 minutes until edges are set but centers still look soft.
- Cool on baking sheet 5 minutes before transferring to wire rack.
Notes
-
- Room temperature ingredients work best, especially eggs and butter
- For the brightest lemon flavor, use fresh lemons instead of bottled juice
- When zesting lemons, avoid the white pith as it can add bitterness
- Always measure flour correctly by spooning into measuring cup and leveling off
Nutrition
Calories: 165kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 4.2g | Cholesterol: 28mg | Sodium: 78mg | Potassium: 25mg | Fiber: 0.3g | Sugar: 14g