For the cookies
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs, at room temperature
- 1 ½ teaspoons fresh lemon zest (from about 1 large lemon)
- 1 ½ teaspoons lemon juice (bottled works, but fresh tastes best)
- ½ teaspoon vanilla extract (optional but lovely)
- 2 ¼ cups (280 g) all‑purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
Optional lemon frosting or glaze
If you want the pretty swirl on top or a light drizzle, you can make a quick lemon frosting:
- 3 tablespoons softened butter or cream cheese
- 1 ½ cups powdered sugar
- 1–2 tablespoons lemon juice
- ½ teaspoon lemon zest (optional)
- Splash of vanilla extract (optional)
You can keep the cookies simple with just a dusting of powdered sugar, or add this frosting after the cookies cool completely for a more decadent treat.
Step-by-Step Method
1. Prepare your equipment and ingredients
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This helps the cookies bake evenly and prevents them from sticking or browning too much on the bottom.
Make sure your butter is softened to room temperature—it should yield easily when pressed but not be greasy or melted. Room‑temperature eggs also blend more smoothly into the creamed mixture and help create a uniform dough.
2. Cream the butter, sugar, and lemon
In a large mixing bowl (or the bowl of a stand mixer), add the softened butter and granulated sugar. Beat them together on medium speed for 2–3 minutes until the mixture is light, pale, and fluffy. This step incorporates air and gives your cookies a tender texture instead of a dense, heavy crumb.
Once the mixture looks creamy, add in the lemon zest. Rubbing the zest briefly into the sugar with a spatula or spoon releases the aromatic oils and boosts the lemon flavor throughout the dough. Then beat in the lemon juice and vanilla extract until everything is evenly combined.
3. Add the eggs
Crack in the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed, making sure there are no streaks of butter or egg remaining. At this stage, the mixture should be smooth and slightly thick, with a fresh lemon scent.
4. Whisk the dry ingredients
In a separate bowl, whisk together the all‑purpose flour, baking powder, baking soda, and fine sea salt. Whisking helps evenly distribute the leavening agents and salt so the cookies rise consistently and bake with a uniform texture.
5. Combine wet and dry ingredients
With the mixer on low speed (or using a spatula), gradually add the dry ingredients to the butter mixture in two or three additions. Mix just until no dry streaks of flour remain. Over‑mixing at this point can develop gluten and make the cookies tough, so stop as soon as the dough comes together into a soft, slightly sticky mass.
If the dough feels extremely sticky, you can chill it for 20–30 minutes to make scooping and rolling easier, but typically it should be workable at room temperature.
6. Shape the cookies
Use a medium cookie scoop or tablespoon to portion the dough into balls about 1 to 1 ½ inches in diameter. Roll each portion between your palms to smooth it out, then place the dough balls on the prepared baking sheets a couple of inches apart to allow for spreading.
For a traditional sugar‑cookie look, you can roll each ball lightly in granulated sugar before placing it on the baking sheet. This adds a subtle crunch to the exterior and a pretty sparkly finish.
If you plan to frost the cookies and want a slightly flatter surface, gently press each ball down with the bottom of a glass or your fingers to form a thick disk.
7. Bake to perfection
Bake one sheet at a time on the center rack for 9–12 minutes, depending on the size of your cookies and your oven. You’re looking for edges that are just turning golden while the centers remain pale and slightly puffed. The cookies will continue to set as they cool, so avoid over‑baking if you want that soft, chewy interior.
Once they’re done, remove the baking sheet from the oven and let the cookies cool on the pan for about 5 minutes. Then transfer them gently to a wire rack to cool completely. Correct cooling is important, especially if you plan to add frosting or glaze, because warm cookies can cause the topping to melt and slide off.
Making the Lemon Frosting or Glaze
While the cookies cool, you can prepare a quick lemon frosting if you want that bakery‑style swirl.
- In a small bowl, beat the softened butter or cream cheese until smooth.
- Gradually add the powdered sugar, beating on low at first to avoid a sugar cloud, then increasing to medium until thick and smooth.
- Add 1 tablespoon of lemon juice and the lemon zest, then beat again. If the frosting is too thick, add additional lemon juice ½ teaspoon at a time until it reaches a smooth, pipeable consistency. For a thinner glaze, add more juice or a splash of milk.
- Stir in a drop of vanilla extract if you want a slightly warmer flavor to balance the lemon.
Spoon the frosting into a piping bag fitted with a small round tip, or into a resealable plastic bag with a tiny corner snipped off. Pipe a spiral or rosette on top of each fully cooled cookie, then dust with a light sprinkling of powdered sugar if desired.
Continue to the next page to reveal more tips and tricks