Lemon Cookies
Lemon cookies for any night — lemon sugar cookies, soft and chewy lemon cookies, lemon meltaways, and lemon thumbprints, for when you want something bright.
★ appetizer
appetizerLemon Sugar Cookies
While the serving size is 25, this recipe really makes 45-50 cookies. But they are delicious
Haiden BurbankIngredients
- 1 cup Unsalted Butter
- 1 1/2 cup sugar
- 1 Egg
- 3 tbsp Lemon zest
- 2 tbsp Lemon juice
- 1 tsp Baking soda
- 3 cups All-Purpose Flour
- 1/4 cup Sugar (for rolling)
- 1/4 tsp Salt
Instructions
- 1Beat butter, sugar, and lemon zest with a mixer for 1-2 minutes.
- 2Add lemon juice and egg, mix well. Gradually add flour, baking soda, and salt, mix by hand until combined.
- 3Refrigerate dough for 30-60 minutes.
- 4Preheat oven to 350F
- 5Scoop about 1 flattened tbsp worth of dough out and repeat until all has been used. These will be your cookies. There should be roughly 40-50
- 6Roll your cookie dough balls in sugar
- 7Bake on a lined sheet for 11-13 minutes. Cool on the baking sheet for 5 minutes, then transfer to a rack.
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Open in Pepper →Lemon Cookies Wake Up A Cookie Jar
A pan of lemon cookies smells like spring even in February. Zest and a little juice do most of the work, and the dough comes together with butter, sugar, and eggs you already have.
Cooks on Pepper reach for these when the chocolate chip cookies feel tired, when there's a potluck Saturday, or when one kid wants something sweet after supper and nobody wants to make a whole layer cake.
Every recipe here is lemon in some form: Lemon Sugar Cookies, Soft and Chewy Lemon Cookies, Lemon Meltaway Cookies with cornstarch and powdered sugar, a cake-mix shortcut version, Blueberry White Chocolate Lemon Cookies with Lemon Glaze, Lemon Thumbprint Cookies, Brown Butter Lemon Cookies, and a Single Serve Lemon Cookie for one.
Quick Tips
- 1
Rub zest into sugar
Work the zest of 2 lemons into the granulated sugar with your fingers for about 30 seconds. It releases the oils and the flavor carries all the way through.
- 2
Zest before you juice
Grate the yellow skin first, stopping before the white pith, then cut and squeeze. One medium lemon gives about 1 tablespoon zest and 3 tablespoons juice.
- 3
Chill the dough
Thirty minutes in the fridge keeps butter-heavy lemon dough from spreading flat. For brown butter dough, chill a full hour since the butter starts out melted.
- 4
Glaze after cooling
Let cookies sit 20 minutes before glazing so the icing sets up white instead of soaking in and turning sticky.
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