Lemon Cookies

Name: Lemon Cookies
Prep time: 40 min
Cook time: 12 min
Total time: 52 min
Yield: 12
Ingredients: 1 stick Unsalted Butter softened; 2/3 c Sugar; 1 Egg; 1/4 c Lemon Zest; 1-1/2 c Allpurpose Flour; 1 tsp Baking Powder; 1/2 tsp Salt; Powdered Sugar for rolling cookies

by A Quarter Baked

12 Cookies

52 min

Someone brought in some lemon cookies from Crumble Cookies here in Nashville and I immediately was like " I need my own lemon cookie recipe". Lemon is one of my favorite flavors. So I knew it was meant to be. These lemon cookies are soft, chunky, chewy, and full of lemon flavor. Using the lemon zest really adds a wonderful natural taste to the cookies. Lemon extract is ok but it can sometimes leave a manufactured taste to the cookies I don’t like. This recipe makes 12 cookies. However you can easily double the recipe for more. The cookie dough can also be made in advance or frozen. Raw cookie dough can be kept in the fridge in an air tight container. Once the cookies are baked they will keep best in a covered container on the counter. I hope you enjoy this recipe as much as I do.

Lemon Cookies

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Recipe details

Yield 12 Cookies
Time spent: Prep time: 40 Minutes Cook time: 12 Minutes Total time: 52 min

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Instructions

With your hand mixer cream your softened butter and sugar together until its well mixed and slightly fluffy.
Add in your egg and lemon zest. Then blend until fully incorporated.
Scrape down the sides of the bowl.
Add in your salt, baking powder, and allpurpose flour. Then mix together until all of the flour is incorporated. Be careful not to over mix.
Portion the dough into 12 cookies/balls. Then roll each ball in powdered sugar until it's fully coated.
Chill the portioned cookies in the fridge for 20 minutes. You want the dough to be cold. If pressed for time you can skip the chill step but the cookies will spread a little more when baked.
Pre heat your oven to 350 degrees.
Space the chilled cookies out evenly on a baking sheet lined with parchment paper. Make sure to leave space for spreading.
Bake the cookies for 6 minutes and then turn the tray around in the over. Bake for an additional 6 minutes. Bake time should be 12 minutes total.
Let the cookies cool and enjoy!

Tips

Fresh lemon zest is going to be the best to use over lemon juice or extract. Lemon extract can sometimes give a manufactured taste to things.
Be careful not to over mix your cookies once you add the flour. However don't under mix and leave flour and crumbs in the bottom of the bowl.
If you would like to see how I make this recipe there is a YouTube video above.

Comments

SHERRY STORIE on Jul 23, 2022

Can I sub almond flour?

Like Reply
Les24320019 on Jul 23, 2022

1/4 CUP of lemon zest!?!?!?

1 Reply
- A Quarter Baked on Jul 24, 2022
  
  Yes that should be two to three lemons.
  
  Like

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