Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon lemon extract (optional)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar until light and fluffy.
- Add Wet Ingredients: Mix in the egg, lemon zest, lemon juice, and lemon extract (if using) until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Form Dough: Gradually add the dry ingredients to the wet mixture. Mix until just combined—do not overmix.
- Chill Dough: Cover and refrigerate the dough for at least 1 hour to firm up.
- Preheat Oven: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Shape Cookies: Scoop chilled dough into balls and place on the prepared baking sheet, spacing them 2 inches apart.
- Bake: Bake for 10-12 minutes or until the edges are lightly golden.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Optional Finish: Brush the tops of the cooled cookies with a bit of fresh lemon juice for an extra citrus kick.
Notes
The mix of lemon’s tartness and sugar’s sweetness is unbeatable, making these cookies soft, chewy, and full of citrus flavor!