Lemon Cookies
This recipe focuses on transforming classic butter cookies into a bright, citrusy treat by incorporating fresh lemon juice and finely grated zest. The process involves combining a standard cookie dough with these aromatic lemon elements, chilling the dough, and then baking to perfection. These delightful cookies offer a refreshing balance of sweet and tangy, ideal for any occasion.
Equipment
- 1 Electric Mixer Stand mixer or hand mixer for creaming butter and sugar.
- 1 Mixing Bowl Set Various sizes for wet and dry ingredients.
- 2 Baking Sheets Lined with parchment paper for non-stick baking.
- 1 Microplane Zester For finely grating lemon zest without the bitter pith.
- 1 Measuring Spoon Set For precise measurement of lemon juice and other leavening agents.
Ingredients
Main
- Ingredients for basic butter cookies
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated fresh lemon zest
Instructions
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Finely grate the lemon zest, ensuring to only get the yellow part, and juice the lemon.
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the lemon juice and zest.
- In a separate bowl, whisk together all dry ingredients (flour, baking powder, baking soda, salt, etc. as per your basic butter cookie recipe).
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined; do not overmix.
- Cover the cookie dough and chill in the refrigerator for at least 30 minutes to firm up.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are lightly golden and the centers are just set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
Achieving the best lemon flavor requires proper technique: only zest the bright yellow outer skin of the lemon, avoiding the white pith underneath, which can impart bitterness. For optimal creaming, ensure your butter is at room temperature. Chilling the dough for at least 30 minutes before baking is crucial; it helps prevent spreading, resulting in a thicker, chewier cookie with a more concentrated flavor. Watch carefully as they bake; these cookies are best when just set and lightly golden at the edges, ensuring a tender interior rather than a dry, crumbly one.