Small Batch Soft Lemon Cookies Recipe

Have you ever tried something that claimed to be lemon-flavored, but the flavor was disappointing? These cookies will not disappoint! They are a lemon-flavored, soft, and chewy cookie. I hope you enjoy them as much as Bethany and I do.

Soft Lemon Cookies

Darlene

Have you ever tried something that claimed to be lemon-flavored, but the flavor was disappointing? These cookies will not disappoint! They are a lemon-flavored, soft, and chewy cookie. I hope you enjoy them as much as Bethany and I do.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Refrigeration Time 15 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 6 People

Calories 190 kcal

Equipment

• Baking sheet
• Parchment paper
• 2-Cup liquid measuring cup
• Measuring cups and spoons
• Handheld immersion blender, with beaters attachment
• Small bowl
• Zester or grater
• Cooling rack

Ingredients

  

1x2x3x

• 1/4 Cup Butter , softened
• 1/3 Cup Sugar
• 1 Large Egg yolk (See Notes)
• 1/2 tsp Vanilla extract
• 1 tsp Lemon juice
• 2 tsp Lemon zest
• 1/2 tsp Freeze-dried lemon juice
• 3/4 Cup All-purpose flour
• 1/4 tsp Baking soda
• 1/32 tsp Salt

For Coating

• 1 Tbsp Sugar
• 1/8 tsp Freeze-dried lemon juice

Instructions

 

• Preheat oven to 350℉. Line a baking sheet with parchment paper.
• Cream together the butter and sugar for 1 minute using an immersion blender with a beaters attachment. (See Notes) Add the egg yolk, vanilla, lemon zest, and lemon juice. Mix until well combined.
• Add the flour, baking soda, lemon powder, and salt. Mix until just combined.
• Measure out 2 1/2 Tbsp of cookie dough, roll into a ball. You will have 6 cookies. Roll each ball in the sugar and lemon powder mixture.
• Place on the baking sheet. Refrigerate for 15 minutes.
• Bake for 10 -13 minutes. The cookies will spread, crackle on top, and appear dry. Don’t overcook, no brown edges!
• Let the cookies rest on the baking sheet for 5 minutes before moving to a cooling rack. Cool completely on the cooling rack.

Notes

Use only egg yolks in this recipe. (Even if you double or triple the recipe)

I found that a handheld immersion blender with the beaters attachment does a great job of creaming the butter and sugar. Working with small amounts can be difficult.

Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.

Nutrition

Serving: 1 CookieCalories: 190kcalCarbohydrates: 26gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 50mgSodium: 125mgPotassium: 30mgSugar: 14gCalcium: 10mgIron: 0.8mg

Keyword Cookies, Lemon

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