Lemon cookies
Zesty with a melt-in-your-mouth texture, these soft lemon cookies are a perfect light dessert to enjoy during the summer season. If you love lemon flavor, these cookies are for you!
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Servings: 14 cookies
Calories: 154kcal
Equipment
- Digital kitchen scale
- Stand mixer or hand mixer and mixing bowl
- Cookie scoop 3 tablespoon cookie scoop
- Parchment paper
Ingredients
- 100 g unsalted butter at room temperature
- 150 g white granulated sugar
- ½ teaspoon salt
- Zest of one lemon
- 1 tablespoon lemon juice
- ½ teaspoon lemon extract
- 1 large egg at room temperature
- 220 g all-purpose flour
- ½ teaspoon baking soda
Instructions
- Preheat the oven to 180C (350F) and line a baking sheet with parchment paper.
- In a bowl, combine the flour with baking soda and set aside.
- Place the butter, sugar, and salt in the bowl of a stand mixer fitted with a paddle attachment (or use a bowl and a hand mixer). Beat for 2-3 minutes on medium-high, scraping the sides and the bottom a couple of times in between, until well combined, fluffy, and pale in color.
- Add the egg and beat again until fully incorporated. Then, add the lemon juice, zest, and extract and beat just until incorporated.
- Add the dry ingredients and mix on low until no dry ingredients are left.
- Using a 3 tablespoon cookie scoop, scoop 14 cookie dough balls onto the baking sheet, leaving at least 2" or 5cm distance in between. Alternatively, make 20 cookies using a 2 tablespoon cookie scoop. If you have to work in batches, leave the rest of the dough in the fridge while the first batch is baking.
- Bake for 10-12 minutes or until the cookies have spread, puffed up, formed very small cracks, and are slightly golden around the edges. Don’t let them brown!
- Remove from the oven and let cool down on a baking sheet for 10 minutes. Then, transfer onto a cooling rack to cool down completely and bake the second batch, if you have one.
Notes
Store completely cooled cookies at room temperature for up to 5 days. If it’s too hot at home, store them in an airtight container lined with a paper towel in the fridge for up to 5 days.
Wrap each cookie in plastic wrap and then in a piece of foil and freeze for up to 2 months. Thaw in the fridge before serving.
Wrap the dough in the plastic wrap and then in the piece of foil and freeze for up to 2 months. Thaw in the fridge overnight. If hard to scoop out, let sit at room temperature until soft enough to scoop the cookie dough balls.
Nutrition
Nutrition Facts
Lemon cookies
Serving Size
1 cookies
Amount per Serving
Calories
154
% Daily Value*
Fat
6
g
9
%
Saturated Fat
4
g
25
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
2
g
Cholesterol
27
mg
9
%
Sodium
128
mg
6
%
Potassium
24
mg
1
%
Carbohydrates
23
g
8
%
Fiber
0.4
g
2
%
Sugar
11
g
12
%
Protein
2
g
4
%
Vitamin A
196
IU
4
%
Vitamin C
0.4
mg
0
%
Calcium
6
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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