Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar, divided
- 1 large egg
- 2 tablespoons fresh lemon zest
- 1 teaspoon fresh lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Step 1: Preheat the oven to 375°F (190°C). In a medium bowl, whisk together the flour, baking powder, and salt.
- Step 2: In a large mixing bowl, cream together the softened butter, 1 1/4 cups of the granulated sugar, and the lemon zest until the mixture is light and fluffy (about 3 minutes).
- Step 3: Beat in the egg and lemon juice until just combined. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft dough forms.
- Step 4: Roll the remaining 1/4 cup of sugar onto a shallow plate. Roll the cookie dough into 1-inch balls, coating each ball in the reserved granulated sugar.
- Step 5: Place the dough balls 2 inches apart on a parchment-lined baking sheet and bake for 8 to 10 minutes, or until the edges are lightly set and the centers remain pale.
- Step 6: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to preserve their sugary coating.
- If the cookies have lost their soft texture, warm them briefly in a 250°F (120°C) oven for 2 minutes to refresh the centers.
- For a delightful pairing, serve these tangy treats alongside a scoop of vanilla bean ice cream or a strong cup of black tea.
- Chef's Tip: To ensure the brightest lemon flavor, make sure to cream the butter, sugar, and zest together for the full three minutes, allowing the oils in the zest to fully release into the fat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American