Ingredients
Scale
For the cookies:
- ¾ cup (1½ sticks / 170g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg
- 2 tbsp fresh lemon juice
- Zest of 2 lemons
- 2¼ cups (280g) all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
For rolling & glaze:
- ¼ cup granulated sugar (for rolling)
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- Optional: lemon zest or edible glitter for garnish
Instructions
- Cream wet ingredients: Beat butter and sugar until light and fluffy (~3 min). Add egg, lemon juice, and zest; mix well.
- Add dry ingredients: Whisk flour, baking powder, and salt. Gradually mix into wet ingredients until just combined.
- Chill dough: Wrap in plastic and refrigerate at least 1 hour (or up to 2 days).
- Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Roll & bake: Scoop 1-tbsp dough balls. Roll in sugar. Place 2″ apart on sheets. Flatten slightly with palm.
- Bake 10–12 minutes, until edges are set but centers look soft. Cool 5 minutes on pan, then transfer to rack.
- Glaze: Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cookies. Sprinkle with zest if desired.
💡 Pro Tips:
– Chilling is key—it prevents spreading and enhances flavor.
– For extra tang, add ½ tsp lemon extract to the dough.
– Store in an airtight container for up to 5 days—they stay soft!
Prep Time & Nutrition (per cookie, makes 24):
Prep Time: 15 min (+ chilling) | Cook Time: 12 min | Total Time: 1 hr 30 min
Servings: 24 | Calories: 110 | Net Carbs: 16g | Fats: 5g | Protein: 1g
Servings: 24 | Calories: 110 | Net Carbs: 16g | Fats: 5g | Protein: 1g