The Best Lemon Cookies
If you like a chewy, super lemon-y cookie – this is the one for you! It is soooo good. And it’s small batch, so you don’t have to feel too guilty if you eat them all in one day! Calling all my lemon dessert fans! These cookies are seriously as easy as 1-2-3! They only need to chill for about 20 minutes, and they’re sooo easy to eat. They were definitely a hit at our home. I hope you’ll enjoy making these again and again!
What You’ll Need. . .
- unsalted butter
- granulated sugar
- lemon zest
- lemon juice
- vanilla extract
- egg
- flour
- cornstarch
- cream of tartar
- baking powder
- baking soda
- salt
- powdered sugar
Making the cookies
- Cream together the butter, sugar, and lemon zest in the bowl of your stand mixer, with the paddle attachment, until smooth. Add in lemon juice, vanilla extract, and egg and mix until smooth again.
- In a separate bowl, mix together the dry ingredients (except powdered sugar). Add dry to wet ingredients and mix on low until fully incorporated. Scrape down the sides of the bowl and mix once more. Refrigerate the cookie dough for 20-30 minutes. Preheat your oven to 350F
- Scoop cookies with an approximately 1.5 inch cookie scoop. Roll in 1/2 cup powdered sugar. Place 6 cookie balls onto one parchment paper lined baking sheet, and 4 on the other. Bake 10-11 minutes until the edges are golden brown, but slightly underbaked in the middle. The cookies will finish baking while they cool. Let the cookies cool and then enjoy!
Some notes. . .
- Cookies can be stored in an airtight container on the countertop for 3-4 days.
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The Best Lemon Cookies
Chewy and packed with lemon flavor, these are the ultimate lemon cookies for soft cookie lovers! And these are small batch!
Servings: 10 cookies
Ingredients
- ½ cup butter room temperature
- ¾ cup granulated sugar
- 1 tbsp lemon zest
- ½ tbsp lemon juice
- ½ tsp vanilla extract
- 1 egg
- 1¼ cup flour
- ½ tbsp cornstarch
- ½ tsp cream of tartar
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ¼ cup powdered sugar
Instructions
- Cream together the butter, sugar, and lemon zest in the bowl of your stand mixer, with the paddle attachment, until smooth. Add in lemon juice, vanilla extract, and egg and mix until smooth again.
- In a separate bowl, mix together the flour, cornstarch, cream of tartar, baking powder, and baking soda. Add dry to wet ingredients and mix on low until fully incorporated. Scrape down the sides of the bowl and mix once more. Refrigerate the cookie dough for 20-30 minutes. Preheat your oven to 350F. Prepare two cookies sheets lined with parchment paper.
- Prepare small bowl with the powdered sugar. Scoop cookies with an approximately 1.5 inch cookie scoop. Roll in powdered sugar until fully covered. Place 6 cookie dough balls onto one parchment paper lined baking sheet, and 4 on the other. Bake 10-11 minutes until the edges are golden brown, but slightly underbaked in the middle. The cookies will finish baking while they cool. Let the cookies cool and then enjoy!
Notes
- You can store the cookies in an airtight container on the countertop for about 3-4 days.