Lemon Cookies

Sweet and simple Lemon Cookies that are crumbly with a slight chew and full of real lemon flavor. Lemon lovers rejoice!

I’m usually one to choose cookies that are rich and oozing with chocolate and/or peanut butter, but during a hot summer afternoon, a light cookie with a tall glass of iced tea is so refreshing!

Almost everyone I know loves lemon so it was due time I came up with a great lemon cookie recipe. They’re definitely different from the typical cookie I would crave to bake, but after fine-tuning the recipe and ensuring the lemon came through loud and clear, I became hooked and have been craving them ever since eating the last of this batch!

Enjoy!

xoxo,

Lemon Cookies

• Author: Maegan - The BakerMama
• Prep Time: 20 mins
• Cook Time: 20 mins
• Total Time: 40 mins
• Yield: 24
• Category: Dessert

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Description

Sweet and simple lemon cookies that are crumbly with a slight chew and full of real lemon flavor. Lemon lovers rejoice!

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Ingredients

• 2 cups Gold Medal® all-purpose flour
• 3/4 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, softened
• 2 tablespoons lemon zest
• 1/4 cup fresh lemon juice
• 1/2 teaspoon vanilla
• 1/2 cup white sparkling sugar

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Instructions

1. Preheat oven to 325°F.  Line two cookie sheets with parchment paper and set aside.
2. In a large bowl, stir together the flour and sugar. Cut in the butter with a pastry blender or two knives until mixture is crumbly. Add the lemon zest, lemon juice, and vanilla and mix thoroughly. Knead dough with your hands until it forms a smooth, soft ball.
3. Place the sparkling sugar in a shallow bowl. Break off two-tablespoon sized portions of dough and shape into a ball. Place the ball on the parchment-lined baking sheet and flatten it with the bottom of a round glass. Dip one side of the flattened cookie into the sparkling sugar. Remove and shake off any excess. Place non-sugar side down on the prepared cookie sheets a few inches apart from each other.
4. Bake for 15-20 minutes or until cookies start to turn a golden brown around the edges. Let cool on pan 15 minutes before removing to a wire rack to cool completely.

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