Soft and refreshingly lemon flavored cookies with a sugar coating.
Man, have I been pounding these! I know they don’t sound very exciting, but get excited because they are amazing! And this is coming from someone who isn’t crazy about lemon!
I played in the sizzling heat in a three day golf tournament this week. These were so light and rejuvenating after 5 hours of sweating it up!
I had some frustrating moments on the course this week … and my mom and I had watched My Best Friend’s Wedding the other night… y’all remember the creme brûlée vs jello scene with Cameron Diaz and Julia Roberts? “I could be jello.” “Creme brûlée could never be jello. You could never be jello.”
Well folks, I was not creme brûlée, and I was definitely jello playing golf this week. My mom and I kept joking about jello throughout some rough holes, and I’m pretty sure the other people I played with think I have some weird attachment to jello. It could be worse, right? I could be attached to vegetables!
Anyways they are super soft and have a sugary textured coating. The best part of the flavor is that they are not overly lemony; I hate it when you get that gross tang taste after eating a lemon dessert. So I used less lemon juice in order to leave your palate refreshed but not sour!
And you get to douse them in sugar….what could be better? I rolled them in sugar twice and dumped some more on before shoving them in the oven.
I mean look at all that sugar!!!!
Enjoy the lemony refreshingness!
…and voilà!
- 2¾ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1½ cups granulated sugar
- 1 cup salted butter, softened
- 1 egg
- ½ teaspoon vanilla
- 4 loosely packed Tablespoons lemon zest (about 2-3 lemons)
- 4 teaspoons lemon juice (1-2 lemons depending on how juicy they are)
- ½ cup granulated sugar for rolling and sprinkling
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a small bowl, combine flour, baking soda, baking powder, and salt with a whisk.
- In a mixer, beat butter and sugar until consistent.
- Add egg, vanilla, lemon zest, and lemon juice.
- Gradually add in the dry ingredients.
- Roll tablespoon sized balls of dough in the extra sugar. Make sure they are perfectly round and roll them in the sugar again. Place them on a baking sheet, leaving room for them to spread (~2 in. apart).
- Before putting them in the oven sprinkle more sugar over the top (about ¼ teaspoon per cookie).
- Bake for 8 to 10 minutes or until the edges are slightly golden and the middles are set.
- Let the cookies sit on the baking sheets for 2 minutes and then transfer to a cooling rack.
Adapted from Two Peas and Their Pod
Lovin’ the citrus?
Try some of my other favorite citrus sweets!
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