Ingredients:
For the cookies:
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 tablespoons fresh lemon juice (about 1 lemon)
Zest of 1 lemon
1 teaspoon vanilla extract
For the glaze (optional):
1 cup powdered sugar
2-3 teaspoons fresh lemon juice
Zest of 1/2 lemon (optional, for extra flavor)
Instructions:
Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add egg, lemon juice, zest, and vanilla: Add the egg, lemon juice, lemon zest, and vanilla extract to the butter-sugar mixture. Beat until fully incorporated.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. The dough will be soft.
Scoop the dough: Use a tablespoon or cookie scoop to portion out dough onto the prepared baking sheet. Space the cookies about 2 inches apart, as they will spread slightly while baking.
Bake the cookies: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies will firm up as they cool, so don’t worry if they look slightly soft when they come out of the oven.
Cool the cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Make the glaze (optional): In a small bowl, mix the powdered sugar with lemon juice until smooth. Drizzle over the cooled cookies and sprinkle with extra lemon zest, if desired.
Serve and enjoy! Once the glaze has set, your lemon cookies are ready to enjoy. They should be soft, chewy, and bursting with refreshing lemon flavor.
