Ingredients:
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 1 large egg
- 1/4 cup (60ml) fresh lemon juice
- 1 tablespoon lemon zest
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- Powdered sugar for dusting (optional)
Instructions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Step 3: Add Wet Ingredients
Mix in the egg, lemon juice, lemon zest, and vanilla extract. Continue mixing until well combined.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 5: Form the Dough
Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated. Do not overmix.
Step 6: Shape the Cookies
Use a tablespoon or cookie scoop to form dough balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Step 7: Bake the Cookies
Bake in the preheated oven for 10-12 minutes, or until the edges turn slightly golden.
Step 8: Cool and Serve
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Optionally, dust with powdered sugar before serving.
Tips for the Best Lemon Cookies:
- For an extra lemony kick, increase the lemon zest by an additional teaspoon.
- Ensure your butter is softened but not melted for the right texture.
- Store cookies in an airtight container for up to 5 days.
- These cookies freeze well for up to 3 months.
Enjoy these ultra-easy lemon cookies with a cup of tea or as a light, citrusy treat anytime!
