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Lemon cookies arranged on a white plate with lemons in the background and a touch of mint for a fresh and zesty treat

Lemon Cookies

Lemon cookies are delightful treats celebrated for their bright and zesty flavor. Lemon cookies incorporate lemon zest and lemon juice, infusing them with a tangy and refreshing citrus essence.
5 from 1 vote
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Prep Time 2 hours 20 minutes
Cook Time 13 minutes

Ingredients
  

  • 2 ½ cup all purpose flour
  • 1 teaspoon cornstarch
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ¾ cup unsalted butter
  • 1 cup granulated sugar
  • 1 egg room temperature
  • 4 tablespoons of lemon juice preferably fresh
  • 2 tablespoons of lemon zest
  • 2 teaspoon of vanilla extract
  • 1 cup confectioner’s sugar

Instructions
 

  • Combine dry ingredients: In the medium mixing bowl mic flour, cornstarch, salt and baking soda. Set aside.
  • In a large bowl using a hand mixer or stand mixer cream butter and granulated sugar until light and fluffy.
  • Beat in egg, add lemon juice, lemon zest and vanilla extract. Mix until well combined.
  • Gradually add flour mix. Dough should become thick, sticky but creamy
  • Cover the bowl with plastic wrap and refrigerate for 2 hours.
  • Remove cookie dough from the refrigerator.
  • Preheat the oven for 350 F. Line the baking sheet with parchment paper.
  • Take tablespoon-sized portions of dough and roll them into balls.
  • Roll each ball in the confectioner’s sugar. Place them on a baking sheet 3 inches apart.
  • Flatten the cookies by gently pressing down on each dough ball with the bottom of a glass or your fingers.
  • Bake for 11- 13 minutes until the edges of the cookies are lightly golden.
  • Cool them for about 5 minutes on the baking sheet then transfer them to a cooling rack.

Notes

  • Use the fresh lemons.
  • For the  cookies  to become tender, beat the butter and sugar together for a few minutes until the mixture becomes pale and creamy.
  • Chilling a dough helps cookies retain their shape during baking.
  • The dough can stay in the refrigerator for up to 3 days.
  • To have a uniform cookie size use cookie scoop or measuring spoon to portion the dough
  • Store the cooled cookies in an airtight container at room temperature.
  • Unbaked cookie dough can be freezed up to 3 months. When ready to bake, take them out of the freezer and thaw for about 30 minutes before baking.