Lemon Cookies from Scratch

Recipe View Gather all ingredients and ensure butter is properly softened. (5 minutes)

Recipe View In a large bowl, cream together the granulated sugar, softened butter, and lemon zest using an electric mixer until light and fluffy. This should take approximately 3 minutes.

Recipe View In a separate small bowl, whisk together the eggs, fresh lemon juice, and vanilla extract until well combined. Gradually add this mixture to the butter mixture while mixing on low speed until just incorporated. (2 minutes)

Recipe View In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients on low speed until just combined. Be careful not to overmix; the dough will be slightly sticky. (3 minutes)

Recipe View Cover the dough and chill in the refrigerator for at least 30 minutes. This step is crucial for preventing the cookies from spreading too much during baking. (30 minutes)

Recipe View Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. (5 minutes)

Recipe View Using a cookie scoop or tablespoon, form the dough into balls. Roll each ball in confectioners' sugar, ensuring they are well coated. Place the sugared dough balls 2 inches apart on the prepared baking sheets. Gently flatten each ball slightly with your hand. (15 minutes)

Recipe View Bake in the preheated oven for 11-12 minutes, or until the edges are lightly golden and the centers are just barely set. (11-12 minutes)

Recipe View Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)

Recipe View Store the cooled cookies in an airtight container at room temperature. They will stay fresh for up to 5 days.