Soft lemon cookies Recipe

Why I Love This Recipe

These Lemon Sugar Cookies are the perfect balance of sweetness and tartness, making them a refreshing treat for any occasion. The lemon zest and juice infuse the cookies with a burst of citrus flavor, while the soft, chewy texture is irresistible. For that extra punch of citrusy goodness, drizzle on a simple lemon glaze that adds just the right amount of sweetness. They come together in under 30 minutes, making them perfect for a quick dessert or snack to satisfy your sweet tooth. These cookies are sure to become a favorite!

Recipe Details

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 24 cookies
Calories: 209 per cookie

Equipment

• Mixing bowls
• Electric mixer
• Small cookie scoop or tablespoon
• Parchment paper
• Baking sheets

Ingredients

For the Cookies:

• 3 cups (360g) all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks, 226g) unsalted butter, softened
• 1 ¼ cups (250g) granulated white sugar
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 large egg (room temperature)

For the Icing:

• 2 cups (228g) confectioners’ sugar
• 3-4 tablespoons lemon juice
• 2 teaspoons lemon zest
• ½ teaspoon vanilla extract (optional)

Instructions

1. Preheat and Prepare Baking Sheets:
   Preheat the oven to 375°F. Line two baking sheets with parchment paper or a silicone baking mat. Alternatively, lightly grease the baking sheets with non-stick cooking spray.
2. Whisk Dry Ingredients:
   In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar:
   In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2 to 3 minutes.
4. Add Wet Ingredients:
   Add the egg and beat to combine. Then, add the vanilla extract, lemon juice, and lemon zest. Beat again to mix everything well, scraping down the bowl as needed.
5. Combine Wet and Dry Ingredients:
   Add the dry flour mixture to the wet ingredients in batches, mixing on low to medium speed until the dough is smooth and no flour streaks remain.
6. Scoop Cookie Dough:
   Using a small cookie scoop or a tablespoon, portion out the dough into 1 ½-inch balls. Place them on the prepared baking sheets, ensuring about 2 inches of space between each cookie.
7. Bake and Cool the Cookies:
   Bake for 10 to 12 minutes. The edges should be slightly golden, but the center will still look soft. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
8. Make the Icing:
   In a small mixing bowl, combine the confectioners’ sugar, lemon juice, lemon zest, and vanilla extract (if using). Stir until smooth. The icing should be thick enough to spread over the cookies but not too runny. If needed, add more sugar or lemon juice to adjust the consistency.
9. Drizzle the Icing:
   Once the cookies have cooled completely, drizzle the lemon glaze over the top of each cookie with an offset spatula or spoon.

Tips & Tricks

1. Lemon Flavor Boost:
   If you’re craving an even stronger lemon flavor, try adding ½ teaspoon of lemon extract to the cookie dough for an extra citrus punch.
2. Make Ahead:
   You can prepare the cookie dough up to 2 days ahead of time. Store it in an airtight container in the fridge, then let it sit at room temperature for a few minutes before scooping and baking.
3. Icing Consistency:
   If your icing is too thin, add more powdered sugar a tablespoon at a time until you reach the desired consistency. If it’s too thick, add more lemon juice, a little at a time, until you get a spreadable glaze.
4. Room Temperature Ingredients:
   Make sure the butter and egg are at room temperature before you begin mixing. This will help create a smoother dough and ensure even mixing.

Notes

• Storage:
  These cookies can be stored at room temperature, covered, for up to 5 days. Keep them in an airtight container to prevent them from becoming stale.
• Freezing:
  You can freeze the cookies for up to 3 months. Simply store them in an airtight container or zip-top bag. Let them thaw at room temperature before enjoying. If you freeze the dough, allow it to thaw in the fridge before scooping and baking.
• Glazing Tip:
  The glaze will harden as it sits. If you want to make the cookies ahead, it’s best to store the cookies without the glaze, then drizzle the icing on just before serving.

FAQs

1. Can I use margarine instead of butter?
While butter gives the cookies a rich flavor and texture, you can substitute margarine. However, the flavor may be slightly different, and the texture may not be as soft.

2. Can I use a different type of citrus?
Yes! You can substitute orange or lime juice and zest for a different citrus flavor, though lemon is the best for this recipe.

3. Can I skip the icing?
If you prefer your cookies without icing, feel free to skip it. The cookies will still be delicious on their own, with a nice balance of tart lemon and sweet dough.

4. How do I know when my cookies are done?
Look for slightly golden edges and a soft center that isn’t too shiny. The cookies will firm up a little as they cool on the baking sheets.

Nutrition Information (Per Cookie)

• Calories: 209
• Carbohydrates: 33g
• Protein: 2g
• Fat: 8g
• Saturated Fat: 5g
• Trans Fat: 1g
• Cholesterol: 27mg
• Sodium: 76mg
• Potassium: 45mg
• Fiber: 1g
• Sugar: 20g
• Vitamin A: 249IU
• Vitamin C: 2mg
• Calcium: 15mg
• Iron: 1mg

These Lemon Sugar Cookies are light, refreshing, and the perfect treat for any citrus lover! With the sweet glaze and zesty lemon flavor, they’re sure to be a hit with family and friends. Enjoy them fresh out of the oven or as a make-ahead treat for later.