Soft Lemon Cookies from Scratch
Course: DesertsCuisine: EuropeanPrep Time
30 mins
Cook Time
20
minutesTotal Time
50
minutesServings
30
Ingredients
undefined — cooking spray
1 cup — white sugar
½ cup — unsalted butter, softened
¼ cup — freshly squeezed lemon juice
3 tablespoons — freshly grated lemon zest, preferably organic
1 — egg
½ teaspoon — vanilla extract
1 ½ cups — all-purpose flour
¼ teaspoon — baking powder
¼ teaspoon — baking soda
¼ teaspoon — salt
2 tablespoons — all-purpose flour
½ cup — confectioners’ sugar (Optional)
2 tablespoons — confectioners’ sugar for sprinkling (Optional)
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a baking sheet with cooking spray.
- Beat sugar and butter together in a bowl with an electric mixer on medium speed until light and fluffy. Add lemon juice, lemon zest, egg, and vanilla extract; beat on low speed to combine, scraping down the sides of the bowl to evenly incorporate.
- Combine 1 1/2 cups flour, baking powder, baking soda, and salt in a small bowl; beat into sugar mixture on low speed until just incorporated. Beat in remaining 2 tablespoons flour.
- Place 1/2 cup confectioners’ sugar in a small bowl. Drop teaspoonfuls of dough into bowl of confectioners’ sugar; roll until coated. Place on the prepared baking sheet, 1 to 2 inches apart.
- Bake in the preheated oven until edges are light brown, 9 to 11 minutes. Cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool; sprinkle with remaining 2 tablespoons confectioners’ sugar.
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