Soft Lemon Cookies
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.
Equipment
- Baking sheet
- Parchment paper
- Small bowl
- Zester or grater
Ingredients
- 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