Ingredients
Equipment
Method
- Leave butter out for about an hour to reach room temperature.
- Cream the butter and sugar together for about five minutes until pale and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in the lemon zest.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternate adding the dry ingredients and lemon juice to the butter mixture, starting and ending with flour, mixing just until combined.
- If the dough feels too wet, chill it for thirty minutes.
- Use a cookie scoop to portion tablespoon-sized balls onto parchment-lined baking sheets, spacing them about two inches apart.
- Bake at 350°F for 10-12 minutes until edges are barely golden.
- Let cookies sit on the baking sheet for five minutes before transferring them to a cooling rack.
Nutrition
Calories: 140kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 75mgPotassium: 20mgSugar: 10gVitamin A: 5IUVitamin C: 1mgCalcium: 1mgIron: 2mg
Notes
These cookies are soft, tender, and full of bright lemon flavor. To make cut-out cookies, increase flour by ¼ cup and decrease lemon juice to 2 tablespoons for a firmer dough. Decorate with icing for special occasions or enjoy plain for a delightful treat. Store in an airtight container with a piece of bread to keep them soft for up to five days. Frozen cookie dough can be baked directly from the freezer; simply add a minute or two to the baking time!
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