Lemon Cookies Recipe
The PERFECT lemon cookie! These cookies are good plain or made extra lemony with icing.
Servings: 25 cookies
Calories: 115kcal
Cost: 15
Ingredients
- ½ cup (113g) unsalted butter, softened
- ⅔ cup (134g) granulated sugar
- ¼ cup (50g) packed brown sugar
- Zest of one lemon
- 1 large egg
- 1 teaspoon lemon extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (186g) all-purpose flour
- ¼ cup (50g) granulated sugar, for rolling
Optional Glaze:
- ¾ cup (85g) powdered sugar
- 1 tablespoon (15ml) lemon juice
- 2-3 teaspoons (10-15ml) milk or heavy cream
Instructions
- Place butter, ⅔ cup granulated sugar and brown sugar, and lemon zest in a large bowl. Beat with a hand or a stand mixture for 2-3 minutes, or until creamed and fluffy.
- Mix in egg, lemon extract, baking soda and salt, then mix in flour until cookie dough forms.
- Place remaining ¼ cup granulated sugar in a small bowl. Scoop 1 tablespoon sized cookie dough balls and roll in sugar, then place on a cookie sheet covered with parchment paper or a silicone baking mat. No need to space; we are chilling the dough.
- Chill the dough for at least 30 minutes.
- Preheat oven to 350°F. Line another cookie sheet then spread cookies at least 2-inches apart. Bake for 11-14 minutes or until they just lose their glossy sheen. Cool before frosting, if using.
- To frost: whisk powdered sugar with lemon juice and 2 teaspoons milk, adding more milk as needed for consistency. Drizzle over cookies and let set (it semi-sets, so hard on top but drippy underneath the top layer of icing).
- Store in an airtight container for up to 3 days or freeze for up to 2 months.
Video
Nutrition
Serving: 1cookie | Calories: 115kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 104mg | Potassium: 16mg | Fiber: 1g | Sugar: 13g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg