Description
Bright and zesty lemon cookies with a perfect balance of sweetness and tanginess. These cookies can be made ahead and customized to your taste preferences.
Ingredients
Scale
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- 2½ cups all-purpose flour (substitute with gluten-free flour blend if needed)
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- ½ teaspoon baking powder
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- ½ teaspoon salt
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- 1 cup unsalted butter, softened (or coconut oil for dairy-free option)
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- 1½ cups granulated sugar
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- 2 large eggs, room temperature (or flax eggs for vegan option)
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- 2 tablespoons fresh lemon zest (approximately 2–3 lemons)
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- 3 tablespoons fresh lemon juice
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- 1 teaspoon pure vanilla extract
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- ½ cup additional sugar for rolling (optional)
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- 1 tablespoon Lemon Citrus Cookies enhancer (lemon extract) for extra tang
Instructions
Step 1: Prepare Your Ingredients
Step 2: Mix Dry Ingredients
Step 3: Cream Butter and Sugar
Step 4: Add Wet Ingredients
Step 5: Combine Wet and Dry Mixtures
Step 6: Chill the Dough
Step 7: Shape and Bake
Step 8: Cool Properly
Notes
- For egg-free version: substitute each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water. Let sit for 15 minutes before using.
- For extra tangy cookies: use 3 tablespoons lemon zest and add ¼ teaspoon citric acid to dry ingredients.
- Meyer lemons can be used – reduce sugar by 2 tablespoons if using.
- Chill dough for at least 30 minutes before baking to prevent spreading.
- Dough can be refrigerated up to 3 days or frozen for 2 months.
- If refrigerated over few hours, let sit at room temperature 15-20 minutes before rolling.
- Category: Cookies
- Method: Baking
- Cuisine: American
Keywords: lemon cookies, citrus cookies, meyer lemon cookies, make-ahead cookies
