Ingredients
Wet Ingredients
- 1 cup Unsalted butter
- 1.5 cups Granulated sugar
- 1 Large egg
- 1 tsp Lemon extract
- 1/2 tsp Vanilla extract
- 2 tbsp Lemon juice
- 2 tbsp Lemon zest
- Yellow gel food coloring (as desired)
Dry Ingredients
- 2 3/4 cups All-purpose flour
- 1 tsp Baking soda
- 1/2 tsp Baking powder
For rolling
- 1 cup Additional granulated sugar
Instructions
- Cream Butter and Sugar: In a mixing bowl, beat together the unsalted butter and 1.5 cups granulated sugar until the mixture is light, fluffy, and well combined. This creates a smooth base for your cookies.
- Add Flavorings and Egg: Mix in the large egg, lemon extract, vanilla extract, lemon juice, lemon zest, and yellow gel food coloring. Stir until the wet ingredients are fully blended and smooth, infusing the dough with citrus aroma.
- Prepare Dry Mix: In a separate bowl, whisk together the all-purpose flour, baking soda, and baking powder. This ensures an even distribution of the leavening agents in the flour.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cookies tender.
- Shape and Chill Dough Balls: Scoop small portions of dough and roll them into balls. Coat each ball thoroughly by rolling it in a plate of additional granulated sugar. Arrange the sugared dough balls on a parchment-lined cookie tray. Chill the tray in the refrigerator for 15-20 minutes to help the dough set and prevent spreading during baking.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Bake the chilled cookie dough balls for approximately 15 minutes, or until the edges are firm and lightly golden brown. This ensures the cookies are cooked through but remain soft inside.
- Cool and Serve: Allow the cookies to cool on the tray for a few minutes before transferring them to a wire rack to cool completely. Enjoy the fresh, tangy lemon flavors in every bite!
Notes
- For an extra lemony punch, consider adding a bit more lemon zest on top before baking.
- Use gel food coloring to avoid adding extra liquid to the dough, which could affect texture.
- Chilling the dough helps prevent the cookies from spreading too much and keeps their shape.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze baked cookies wrapped in plastic wrap and placed in a sealed bag for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
