Soft Lemon Cookies (Print Version)
# Ingredients:
01 -
1/4 teaspoon salt
02 -
1/4 teaspoon baking soda
03 -
1 teaspoon vanilla extract
04 -
1 tablespoon lemon zest
05 -
1/2 cup granulated sugar
06 -
1/2 cup powdered sugar (to sprinkle on top)
07 -
1 1/2 cups all-purpose flour
08 -
1/2 teaspoon baking powder
09 -
1 large egg
10 -
2 tablespoons freshly squeezed lemon juice
11 -
1/2 cup unsalted butter, softened
12 -
1/4 cup packed light brown sugar
# Instructions:
01 -
Set your oven to 350°F (175°C) and cover a baking sheet with parchment paper.
02 -
In a medium-sized bowl, stir together the flour, salt, baking powder, and soda until combined. Leave it for later.
03 -
In a big bowl, beat the softened butter, white sugar, and brown sugar until the texture's light and airy.
04 -
Toss in the egg, lemon juice, lemon zest, and vanilla to the butter mix. Beat everything until it's smooth.
05 -
Slowly fold the dry ingredients into the wet ones. Don't overdo the mixing—just until it comes together.
06 -
Using a cookie scoop or spoon, plop round tablespoon-sized mounds onto your prepped baking sheet, leaving about 2 inches between each.
07 -
Bake in the preheated oven for about 10–12 minutes. You want the edges lightly golden, with the centers firm.
08 -
Once they're out, let the cookies sit on the tray for a few minutes. Move them to a wire rack to finish cooling, then sprinkle powdered sugar on top if you'd like.