Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, (softened to room temperature)
- 1 cup (200 g) granulated sugar
- 1 large egg, (room temperature)
- 2 tablespoons fresh lemon juice, (room temperature)
- 3 teaspoons lemon zest, (about 1 medium lemon, zested)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 cup (120 g) confectioners’ sugar
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and granulated sugar with a mixer until light and creamy, about 3 minutes.
- Add the egg, lemon juice, lemon zest, vanilla extract, and lemon extract. Beat until combined, about 1 minute.
- Add the flour mixture to the wet ingredients and mix on low until just combined.
- Place confectioners' sugar in a small bowl for rolling the cookies.
- Scoop tablespoon-sized portions of dough onto parchment-lined baking sheets. Roll each in confectioners’ sugar until coated, then place back on the sheet close together.
- Cover tightly and refrigerate for 1 hour.
- Preheat oven to 350°F (177°C).
- Arrange the dough balls on the baking sheets, spacing them about 2 inches apart.
- Bake for 11 to 13 minutes, until edges are set and centers look soft.
- Cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 1 week.
Notes
For a stronger lemon flavor, add more lemon zest or juice.
These cookies can be rolled in sugar twice for an even more crinkly appearance.
Ensure cookies are completely cooled before storing them.
Nutrition
- Serving Size: 1 cookie
- Calories: 103
- Sugar: 8g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 2.5g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 14mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.