Lemon Cookies
These thick lemon cookies have lightly cracked, sugared tops and soft centers. Fresh zest supplies most of their lemon aroma, while a measured tablespoon of juice brightens the dough without making it too wet. Gently press the portions into thick disks, then take the cookies out while their tops are still pale; they firm up as they cool.
Preparation takes about 20 minutes and makes about 18 medium cookies. Allow 10 to 12 minutes of baking per sheet and about 40 to 50 minutes total. If the dough needs chilling, add 15 to 20 minutes.
Ingredients for Lemon Cookies
- 2 cups all-purpose flour, spooned and leveled (240g)
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- ½ cup unsalted butter, softened (113g)
- ¾ cup granulated sugar, for the dough (150g)
- 1 large egg
- 2 tablespoons finely grated fresh lemon zest, from about 2 lemons
- 1 tablespoon fresh lemon juice
- 2 tablespoons granulated sugar, for coating (25g)
How to Bake Lemon Cookies
- Prepare the oven and lemons: Fully preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Grate only the yellow lemon peel, avoiding the bitter white pith, then squeeze and measure the juice.
- Mix the dry ingredients: Whisk together the flour, baking powder, and salt.
- Cream the butter and sugar: Beat the softened butter with the ¾ cup sugar until lighter and fluffy, about 2 minutes. Mix in the egg, lemon zest, and 1 tablespoon lemon juice, scraping the bowl as needed.
- Finish the dough: Add the dry ingredients and mix just until no flour streaks remain. The dough should hold a scoop without flowing. If it is too sticky to portion, refrigerate it for 15 to 20 minutes; otherwise, no chilling is needed.
- Shape and sugar: Scoop about 1½ tablespoons of dough per cookie. Roll each portion lightly in the remaining sugar and place them 2 inches apart on the lined sheets. Gently press each into a thick disk about ½ inch tall. The sugar should form a light scattering, not a heavy crust.
- Bake: Bake one sheet at a time, uncovered, for about 10 to 12 minutes. Start checking at 9 minutes. Remove the cookies when the edges look set, the pale tops show delicate cracks, and the centers look just set but still soft. Rotate the sheet only if your oven browns unevenly, and use a cool sheet for subsequent batches.
- Cool: Leave the cookies on the baking sheet for 5 minutes so they firm up enough to move. Transfer to a rack to cool completely.
How to Tell When Lemon Cookies Are Done
Look at the edges and centers rather than waiting for the tops to brown. The edges may be faintly golden, but the centers should still look soft. The cookies continue to set during their five-minute rest on the sheet; baking until the tops are golden all over can leave them dry.
Getting the Lemon Flavor Right
Zest provides most of the fresh lemon aroma, so grate only the outer yellow peel and leave the bitter white pith behind. Measure the juice rather than adding extra: more liquid can change how the dough spreads.
Serving Lemon Cookies
Serve the cookies fully cooled, stacked on a platter with one broken open to show the soft crumb. They pair well with Earl Grey tea. For a different flavored bake, try maple brown sugar cookies.
How to Store Lemon Cookies
Cool the cookies completely before storing them airtight at room temperature for 3 to 4 days. For longer storage, freeze the cooled cookies airtight for up to 2 months and thaw them covered at room temperature. Reheating is not necessary.
Nutrition
Approximate nutrition per cookie, based on 18 cookies: 140 calories, 2g protein, 6g fat, and 20g carbohydrates. Per 100g of baked cookies: approximately 430 calories, 6g protein, 17g fat, and 64g carbohydrates. Values vary with cookie size and moisture lost during baking.
Equipment
- Baking sheets
- Parchment paper
- Mixing bowl
- Whisk
- Electric mixer
- Microplane or zester
- Cookie scoop
- Cooling rack
Ingredients
For the Dough
- 2 cups all-purpose flour, spooned and leveled (240g)
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter, softened (113g)
- 3/4 cup granulated sugar (150g)
- 1 large egg
- 2 tablespoons finely grated fresh lemon zest, from about 2 lemons
- 1 tablespoon fresh lemon juice
For Coating
- 2 tablespoons granulated sugar (25g)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Grate the yellow peel from the lemons, avoiding the white pith, then squeeze and measure the juice.
- Whisk together the flour, baking powder, and salt.
- Beat the softened butter with the 3/4 cup sugar until light and fluffy, about 2 minutes.
- Mix in the egg, lemon zest, and lemon juice, scraping the bowl as needed.
- Add the dry ingredients and mix just until no flour streaks remain. If the dough is too sticky to portion, refrigerate it for 15 to 20 minutes.
- Scoop about 1 1/2 tablespoons of dough per cookie. Roll each portion lightly in the coating sugar and place 2 inches apart on the prepared sheets.
- Gently press each portion into a thick disk about 1/2 inch tall.
- Bake one sheet at a time for about 10 to 12 minutes, checking from 9 minutes. Remove the cookies when the edges are set, the pale tops show delicate cracks, and the centers look just set but still soft.
- Leave the cookies on the baking sheet for 5 minutes, then transfer them to a rack to cool completely.
Tips
- Grate only the yellow lemon peel; the white pith can taste bitter.
- Measure the lemon juice rather than adding extra, which can affect how the dough spreads.
- Chill the dough for 15 to 20 minutes only if it is too sticky to portion.
- Bake on a cool sheet for subsequent batches and rotate the sheet only if your oven browns unevenly.
- Take the cookies out while the tops are pale; they will firm up as they cool.