These soft baked cookies have the perfect blend of sweet and tart, and they’re a must try for anyone who loves lemon. I’ve added fresh lemon juice and zest to the cookie dough, and then rolled the dough balls in sugar and lemon zest, giving these cookies that extra taste of lemon. Enjoy!
Ingredients make 22 cookies
Zest from half a large lemon
1/2 cup sugar
1/2 cup unsalted butter -very soft
1/3 cup brown sugar
1/3 cup white sugar
Zest from half a large lemon
1 large egg
1 tsp vanilla
2 tbsp fresh lemon juice
1 1/4 cups flour
2 tsp baking powder
Tip: Always use soft butter when you're making cookies. If the butter is too hard, it won't cream together nicely with the sugar. I also find that if the butter is too hard, you'll end up with a firmer dough instead of one that's soft. Even when my butter is at room temperature, I'll put it in the microwave for 5-10 seconds, depending on how cool my house is.
Directions
- Mix together the lemon zest and sugar. Set aside.
- Cream the butter using an electric mixer on medium-low speed.
- Add in the sugars and cream together on medium-low speed.
- Add in the lemon zest and cream together on medium-low speed.
- Add in the egg, the vanilla, and the lemon juice. Mix together on low speed.
- Put the flour and the baking powder into a sifter.
- Gradually sift and mix the dry ingredients into the wet ingredients on medium-low speed.
- Increase the speed to medium to fully combine all the ingredients.
- Line a large cookie sheet with parchment paper.
- Pre-heat the oven to 325 degrees F.
- Scoop the dough with a cookie dough scoop and roll the dough in the sugar and lemon zest.
- Place on the parchment paper and continue until half of the dough has been scooped.
- Bake for 13-14 minutes.
- Place the cookies on a wire rack to cool.
- Continue with the remaining cookie dough.
Bakers note
I always recommend using a cookie dough scoop for a few reasons.
You'll be able to bake the same size cookies. No more guessing the size.
When the cookie dough is soft, you won't end up with cookie dough all over your hands. Just scoop the dough and release the dough onto your cookie sheet.
You won't need to roll the cookie dough into balls. Just release the cookie dough from the scoop and place the dough on the cookie sheet curve side up. You'll still end up with perfectly round cookies.
Comments