Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 3 tablespoons fresh lemon juice
- 2 tablespoons lemon zest (from about 2 large lemons)
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract (optional, for extra lemon flavor)
- 1 cup powdered sugar (for coating)
Instructions
- Preheat the Oven – Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
- Mix Dry Ingredients – In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
- Cream Butter and Sugar – In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar on medium-high speed for 2-3 minutes until light and fluffy. The mixture should be pale and airy.
- Add Wet Ingredients – Beat in the eggs one at a time, mixing well after each addition. Add the lemon juice, lemon zest, vanilla extract, and lemon extract (if using). Mix until fully incorporated. The mixture may look slightly curdled – this is normal!
- Combine Wet and Dry – With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix just until no flour streaks remain. Do not overmix! The dough will be soft and slightly sticky.
- Coat with Powdered Sugar – Place the powdered sugar in a small bowl. Using a cookie scoop or spoon, scoop about 1 tablespoon of dough and roll it into a ball with your hands. Roll the dough ball generously in the powdered sugar, making sure it’s completely coated. Place on the prepared baking sheet.
- Space and Repeat – Continue rolling and coating dough balls, placing them about 2 inches apart on the baking sheets. You should get about 12 cookies per sheet.
- Bake – Bake for 11-13 minutes, until the cookies have spread, crackled, and the edges are set but the centers still look slightly soft. The cookies will appear underdone but will continue to set as they cool. Do not overbake!
- Cool – Let the cookies cool on the baking sheet for 5 minutes, then carefully transfer them to a wire rack to cool completely. The cookies are delicate when warm and will firm up as they cool.
- Serve and Store – Once completely cooled, store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Notes
- Fresh Lemon is Essential – Do not substitute bottled lemon juice. Fresh lemons provide the bright, vibrant flavor these cookies are known for.
- Don’t Overbake – These cookies should look slightly underdone when you remove them from the oven. They’ll continue cooking on the hot pan.
- Room Temperature Ingredients – Bring eggs and butter to room temperature for best results and easier mixing.
- Generous Sugar Coating – Don’t be shy with the powdered sugar! A thick coating is what creates those beautiful cracks.
- Dough Consistency – If your dough seems too sticky to roll, refrigerate it for 15-20 minutes to firm up slightly.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 14g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg