Lemon Cookies Recipe
A lemon cookie with the perfect balance of tartness and sweetness.
Equipment
- Hand Mixer or
- Stand Mixer
- 2 Cookie Sheets
- 2 Parchment paper or silicone baking mat
- Bowls, measuring cups and spoons
- Cookie Scoop
Ingredients
- 2 Cups All Purpose Flour (2 Cups)
- ½ teaspoon baking soda
- 1 teaspoon Salt
- 2 tablespoon Lemon Zest (appoximately 2 lemons)
- 2 tablespoon Lemon Juice (approximately 2 lemons)
- 1 Cup Granulated Sugar
- ½ Cup Unsalted Butter, room temperature
- 1 Large Egg, room temperature
Instructions
- Preheat oven to 350℉ / 177℃
- Prepare 2 baking sheets by lining with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt and lemon zest.
- Using a stand-mixer with the paddle attachment, begin mixing together butter and granulated sugar until light and fluffy (approximately 2 - 4 minutes on medium speed). Scrape sides of bowl as needed. Note: a hand mixer may also be used.
- Add egg and lemon juice. Mix on medium speed until well combined. Scrape sides of bowl as needed.
- Add the flour mixture and mix on low speed until combined.
- Scoop dough onto the parchment-lined baking sheets using a small cookie scoop (approximately 1 ½ tablespoon per cookie). Leave approximately 2 inches of space between each cookie.
- Bake cookies for 10 - 12 minutes or until tops are a pale golden color.
- Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
Video
Nutrition
Calories: 107kcalCarbohydrates: 16gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 18mgSodium: 153mgPotassium: 17mgFiber: 0.3gSugar: 8gVitamin A: 130IUVitamin C: 1mgCalcium: 5mgIron: 1mg
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