If you’re a fan of bright, zesty flavors and soft, chewy cookies, then these lemon cookies are a must-try! They are bursting with fresh lemon flavor, thanks to a generous amount of lemon zest and juice. Topped with a tangy lemon glaze, these cookies are perfect for any occasion, from a casual afternoon snack to a more formal gathering. In this blog post, we’ll take you through the steps to make these delightful treats, along with tips and variations to make them your own. Get ready to bake the best lemon cookies ever!
Full Recipe:
Ingredients and Equipment Needed
Ingredients for the Cookies
- 2 cups all-purpose flour (240g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened (113g)
- 3/4 cup granulated sugar (150g)
- 3 tablespoons grated lemon zest (about 3 lemons)
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon extract
- Yellow food coloring (optional)
Ingredients for the Lemon Glaze
- 1 cup powdered sugar (120g)
- 1 to 3 tablespoons fresh lemon juice
Kitchen Equipment
- Medium mixing bowl
- Large mixing bowl or stand mixer
- Measuring cups and spoons
- Whisk or sifter
- Baking sheets
- Parchment paper or silicone baking mats
- Cooling racks
Step-by-Step Instructions
Making the Cookie Dough
- Mix the Dry Ingredients: In a medium bowl, whisk or sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter, granulated sugar, and grated lemon zest on medium speed until light and fluffy. This should take about 3-5 minutes.
- Add Wet Ingredients: Add the egg, fresh lemon juice, and lemon extract to the butter mixture. Beat on medium speed until well combined, scraping down the sides of the bowl as needed. If you’re using yellow food coloring, add it at this stage. (A little goes a long way, so start with just 1-2 drops.)
- Combine Wet and Dry Ingredients: Add the flour mixture to the butter mixture and beat on low speed until almost combined. Scrape down the bowl one last time and mix just until the ingredients are fully incorporated. Be careful not to overmix.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps to firm it up, making it easier to shape and prevents the cookies from spreading too much during baking.
Baking the Cookies
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Shape the Cookies: Using a cookie scoop or a spoon, scoop 1½ tablespoon-sized balls of dough and place them on the prepared baking sheets, spacing them about two inches apart. For smoother cookies, roll the dough balls between your palms before placing them on the sheets.
- Bake: Bake one sheet at a time for about 10 minutes, or until the edges are set and just starting to turn golden. Avoid overbaking, as this can make the cookies crispy instead of soft. Allow the cookies to cool completely on the baking sheet before glazing.
Making the Lemon Glaze
- Mix the Glaze: In a medium bowl, whisk together the powdered sugar and fresh lemon juice. Start with 1 tablespoon of lemon juice and add more as needed to reach your desired consistency. The glaze should be smooth and slightly runny, perfect for drizzling or spreading.
- Glaze the Cookies: Once the cookies are completely cooled, drizzle or spread the lemon glaze over the top. Allow the glaze to set before storing the cookies.
Tips and Variations
Tips for Perfect Cookies
- Use Fresh Lemons: Fresh lemon zest and juice are key to achieving the best flavor. Avoid using bottled lemon juice, as it doesn’t provide the same bright, fresh taste.
- Chill the Dough: Don’t skip the chilling step! It helps prevent the cookies from spreading too much and ensures a soft, chewy texture.
- Measure Ingredients Accurately: For best results, measure your ingredients by weight, especially the flour. Too much flour can make the cookies dense and dry.
Variations
- Lemon Poppy Seed Cookies: Add 1-2 tablespoons of poppy seeds to the dough for a delightful texture and additional flavor.
- Lemon Coconut Cookies: Mix in 1/2 cup of shredded coconut for a tropical twist.
- Lemon Blueberry Cookies: Fold in 1/2 cup of dried blueberries or white chocolate chips for a fruity and sweet combination.
Storing and Serving
Storing the Cookies
Store the lemon cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze the cookies (with or without glaze) for up to three months. Just be sure to layer parchment paper between the cookies to prevent them from sticking together.
Serving Suggestions
These lemon cookies are perfect on their own or served with a cup of tea or coffee. For a more indulgent treat, pair them with a scoop of vanilla ice cream or a dollop of whipped cream. They also make a lovely addition to any dessert platter or cookie exchange.
Frequently Asked Questions (FAQ)
Can I use lemon juice instead of lemon extract?
Yes, but the lemon extract provides a more concentrated flavor. If substituting, increase the amount of lemon juice slightly, but be mindful that too much liquid can affect the texture of the dough.
What if I don’t have fresh lemons?
While fresh lemons are best, you can use bottled lemon juice and dried lemon zest in a pinch. However, the flavor won’t be as bright and fresh.
Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 48 hours before baking. If the dough becomes too firm, let it sit at room temperature for a few minutes before scooping.
Conclusion
These lemon cookies are a delightful treat that’s perfect for any occasion. With their bright, tangy flavor and soft, chewy texture, they’re sure to become a favorite in your household. The simple ingredients and straightforward process make them easy to whip up any time you’re in the mood for a sweet treat.