Ingredients
Scale
Lemon Cookies
- 2 cups (260g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup (207g) granulated sugar
- 1 large egg
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon freshly grated lemon zest (2–3 lemons)
- 1 teaspoon vanilla extract
Coating
- 3 tablespoons (39g) sugar
- 1 cup (115g) powdered sugar, sifted
Instructions
- Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
- Combine the melted butter and sugar in a large bowl until well combined.
- Add the egg, lemon juice, lemon zest, and vanilla extract, and mix until well combined.
- Add the dry ingredients and mix until just combined. The dough will be somewhat thin and sticky. Cover and refrigerate for at least 3–4 hours, or overnight.
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop one tablespoon-sized balls (about 20g) of dough and gently roll into balls. Roll each in granulated sugar, then in powdered sugar to coat.
- Place balls about 3 inches apart on baking sheets. Bake for 9–13 minutes, until the cookies have spread and formed cracks and the centers look set.
- Remove from oven and allow to cool on the baking sheet for 3–5 minutes before transferring to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 1 week.
Notes
- Powdered sugar tip: Always sift the powdered sugar. Even slight clumps prevent proper coating and sticking during baking.
- For a stronger lemon flavor, add extra zest or a few drops of lemon extract.
- Chilling the dough is key — it helps create that signature crinkle texture.
- Prep Time: 45 minutes
- Cook Time: 9 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian