These cookies are bright with sweet lemony flavor, thanks to plenty of lemon zest, lemon juice and a generous coating of confectioners’ sugar. The key to success with these cookies is chilling the dough before rolling it into balls. This helps slow down the spreading, giving the tops a chance to crinkle and crack during baking. Tossing the chilled dough balls in granulated sugar before coating in confectioners’ sugar also helps the coating adhere, so the cookies are sweet and crunchy on the outside and soft and chewy inside.
| Level: | Easy |
| Total: | 3 hr 40 min |
| Active: | 40 min |
| Yield: | 24 cookies |
| Level: | Easy |
| Total: | 3 hr 40 min |
| Active: | 40 min |
| Yield: | 24 cookies |
Ingredients
- 2 cups all-purpose flour (see Cook’s Note)
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups granulated sugar
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 1 large egg
- 2 tablespoons finely grated lemon zest, plus 1/4 cup lemon juice (about 2 medium lemons)
- 6 to 8 drops yellow food coloring, optional (for brighter yellow color)
- 1/2 cup confectioners’ sugar
Instructions
- Whisk together the flour, baking powder and salt in a medium bowl.
- Beat 1 cup of the granulated sugar and the butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
- Add the egg and beat until incorporated. Add the lemon zest, lemon juice and food coloring if using and beat until incorporated. Reduce the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.
- Line 2 baking sheets with parchment. Put the confectioners’ sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the granulated sugar, then in the confectioners’ sugar, coating it generously and thoroughly. Arrange the balls about 1 inch apart on the prepared baking sheets (you should have 24 balls). Refrigerate for 20 minutes.
- Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Bake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 134 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 0 g |
| Sugar | 15 g |
| Protein | 1 g |
| Cholesterol | 18 mg |
| Sodium | 58 mg |
| Serving Size | 1 of 24 servings |
| Calories | 134 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 0 g |
| Sugar | 15 g |
| Protein | 1 g |
| Cholesterol | 18 mg |
| Sodium | 58 mg |
Reviews
I have tried many recipes for lemon cookies over the years, thanks to my
brother who loves lemon desserts. This has no equal! These luscious cookies win over our
pickiest dessert eaters with tons of praise, every time I make them. Sarah, please post more
of your cookie recipes as I want to try more!!!!
brother who loves lemon desserts. This has no equal! These luscious cookies win over our
pickiest dessert eaters with tons of praise, every time I make them. Sarah, please post more
of your cookie recipes as I want to try more!!!!
I followed the directions to the letter–even used gluten-free flour. Perfect, delicious cookies. This recipe is a keeper!!
I chilled the dough overnight and cookies didn’t spread at all. So 2nd pan I pressed dough down with bottom of a glass. They still didn’t hardly spread & barely showed any crack in cookies on top. They also were a little strong with the lemon flavor. They wanted to burn before getting down also. I would not make these again.