Description
Light, crumbly lemon cookies balance sweet and tart flavors with bright citrus zest and juice. Easy to make with a freezable dough, these versatile cookies offer a fresh, global-friendly base for classic or vegan bakers.
Ingredients
1 cup (230g) unsalted butter, softened
½ cup (100g) brown sugar
½ cup (100g) granulated sugar
2 lemon zests (only yellow layer, no pith)
2 tbsp (30ml) fresh lemon juice
2 cups (240g) all-purpose flour
1 tsp baking powder
½ tsp salt
1 tsp vanilla extract
Instructions
Beat softened butter, gradual sugars on low speed, increase mixer speed.
Mix in lemon zest and juice until fully incorporated (1–2 minutes).
Gradually add flour-baking powder blend in 3 rounds, alternating with vanilla extract.
Chill dough for at least 1 hour to firm fat globules.
Roll 1½-inch dough balls, press thumb into center to create indents.
Bake at 350°F (180°C) for 16 minutes, spacing 3 inches apart.
Cool completely before adding optional powdered sugar glaze.
Notes
Chill dough for firmer handling
Use tart lemons for depth of flavor
Swap 1 cup flour with ½ cup coconut flour + ½ tsp baking soda for vegan version
Store in airtight container for up to 3 days
- Prep Time: 25
- Cook Time: 20
- Category: Desserts
- Method: Baking
- Cuisine: Neutral/Global
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 18g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 26g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 30mg