Lemon Cookie Recipe
These Lemon Cookies are the perfect balance of sweet and tangy, with a delightful texture that will leave you craving more. The bright citrus flavor paired with the buttery goodness makes these cookies a must-bake for any occasion. Whether you’re hosting a gathering or simply indulging in a sweet treat, this Lemon Cookie Recipe will shine brightly on your dessert table.
Why This Recipe is a Keeper
This Lemon Cookie Recipe is not just about flavor; it’s about creating a memorable experience. The bright lemon notes bring a refreshing twist, making each bite feel like a burst of sunshine. The combination of freshly grated lemon peel and lemon extract ensures that the citrus flavor shines through, while the crushed Brach’s Lemon Drops add a playful texture and extra zing. Plus, these cookies are incredibly easy to make! With minimal ingredients and simple steps, you’ll feel like a baking pro in no time.
Shopping List
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- Yellow food coloring (optional)
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon finely grated lemon peel
- 1 teaspoon lemon extract
- 1/2 cup sanding sugar
- 1/2 teaspoon kosher salt
- 1 cup confectioners’ sugar
- 1 tablespoon lemon juice
- 1 tablespoon milk
- 1/2 cup crushed Brach’s Lemon Drops
Before You Start: Equipment
- Mixing bowls – for combining your ingredients.
- Stand mixer or hand mixer – for creaming the butter and sugar.
- Baking sheets – to place your cookie dough on while baking.
- Parchment paper – for lining your baking sheets and easy cleanup.
- Cookie scoop or tablespoon – to portion out the dough evenly.
- Cooling rack – for letting your cookies cool perfectly.
Cook Lemon Cookie Recipe Like This
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper for easy cookie removal.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together 3/4 cup of softened unsalted butter and 1 cup of granulated sugar using a stand mixer or hand mixer until the mixture is light and fluffy, about 2-3 minutes.
Step 3: Add Egg and Flavorings
Add in 1 large egg, 1 tablespoon of finely grated lemon peel, and 1 teaspoon of lemon extract. Mix until fully incorporated, scraping down the sides of the bowl as needed.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together 2 cups of all-purpose flour, 1/4 teaspoon of salt, and 1/2 teaspoon of kosher salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
Step 5: Add Color and Lemon Drops
If you’d like a more vibrant color, you can add a few drops of yellow food coloring at this stage. Fold in 1/2 cup of crushed Brach’s Lemon Drops, ensuring they are evenly distributed throughout the dough.
Step 6: Shape the Cookies
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 7: Coat with Sanding Sugar
Sprinkle the tops of the cookie dough balls with sanding sugar to add a delightful crunch and sparkle.
Step 8: Bake
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to set as they cool.
Step 9: Cool and Glaze
Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a cooling rack.
In a small bowl, mix together 1 cup of confectioners’ sugar, 1 tablespoon of lemon juice, and 1 tablespoon of milk until smooth. Drizzle the glaze over the cooled cookies for an extra touch of sweetness.
Smart Substitutions
- For a dairy-free version, substitute the unsalted butter with vegan butter or coconut oil.
- Use almond extract instead of lemon extract for a different flavor profile.
- If you don’t have Brach’s Lemon Drops, try using another brand of lemon candies or even lemon zest for added flavor.
- Gluten-free flour can be used in place of all-purpose flour for a gluten-free option.
If You’re Curious
The addition of crushed Brach’s Lemon Drops not only enhances the lemon flavor but adds a fun texture that elevates the cookie experience. If you’re wondering about the best way to crush the candies, simply place them in a resealable bag and use a rolling pin to gently crush them. The result is a delightful burst of lemon flavor in each bite!
Storage Pro Tips
- Store the cookies in an airtight container at room temperature for up to one week.
- For longer storage, freeze the cookies in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container for up to three months.
- If you want to maintain the glaze, consider glazing the cookies just before serving rather than before storage.
Questions People Ask
Can I use fresh lemon juice instead of bottled?
Absolutely! Fresh lemon juice will enhance the flavor of your cookies even more, just be sure to adjust the amount to taste.
How do I know when my cookies are done baking?
Your cookies are done when the edges are lightly golden, and the centers look slightly puffy but set. They will continue to firm up as they cool.
What can I do if my cookie dough is too sticky?
If your dough feels too sticky to handle, chill it in the refrigerator for about 30 minutes. This will make it easier to scoop and shape.
Can I add other flavors to this recipe?
Absolutely! You can experiment with different extracts like vanilla or almond, or even add poppy seeds for a delightful crunch.
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In Closing
This Lemon Cookie Recipe brings a burst of flavor that’s perfect for any occasion. With its balance of sweetness and tanginess, it’s sure to become a favorite among family and friends. So, roll up your sleeves and get baking! These cookies are waiting to be enjoyed, and trust me, they won’t last long once you start sharing. Happy baking!
Lemon Cookie Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper for easy cookie removal.
- In a large mixing bowl, cream together 3/4 cup of softened unsalted butter and 1 cup of granulated sugar using a stand mixer or hand mixer until the mixture is light and fluffy, about 2-3 minutes.
- Add in 1 large egg, 1 tablespoon of finely grated lemon peel, and 1 teaspoon of lemon extract. Mix until fully incorporated, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together 2 cups of all-purpose flour, 1/4 teaspoon of salt, and 1/2 teaspoon of kosher salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
- If you’d like a more vibrant color, you can add a few drops of yellow food coloring at this stage. Fold in 1/2 cup of crushed Brach's Lemon Drops, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Sprinkle the tops of the cookie dough balls with sanding sugar to add a delightful crunch and sparkle.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to set as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a cooling rack.
- In a small bowl, mix together 1 cup of confectioners' sugar, 1 tablespoon of lemon juice, and 1 tablespoon of milk until smooth. Drizzle the glaze over the cooled cookies for an extra touch of sweetness.
Notes
- For a dairy-free version, substitute the unsalted butter with vegan butter or coconut oil.
- Use almond extract instead of lemon extract for a different flavor profile.
- If you don’t have Brach's Lemon Drops, try using another brand of lemon candies or lemon zest for added flavor.
- Gluten-free flour can be used in place of all-purpose flour for a gluten-free option.
