Ingredients
Scale
Dry Ingredients
- 2 cups (240g) all-purpose flour
- 1/2 cup (60g) powdered sugar
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup (227g) unsalted butter, softened to room temperature
- 2 tablespoons fresh lemon zest (from 2–3 lemons)
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
Instructions
- Prepare Your Tools
- Gather all ingredients and bring butter to room temperature
- Line a baking sheet with parchment paper
- Preheat oven to 325°F (165°C)
- Mix Dry Ingredients
- In a medium bowl, whisk together flour, powdered sugar, and salt
- Sift the ingredients to remove any lumps and ensure a smooth texture
- Cream Butter and Zest
- In a large mixing bowl, beat softened butter until creamy (2-3 minutes)
- Add lemon zest and vanilla extract
- Mix until well combined and fragrant
- Combine Ingredients
- Gradually add dry ingredients to the butter mixture
- Mix on low speed until just combined
- Add lemon juice and mix until the dough comes together
- The dough should be crumbly but able to hold shape when pressed
- Shape the Cookies
- Transfer dough to a lightly floured surface
- Gently knead the dough 2-3 times to bring it together
- Roll out to 1/4 inch thickness
- Cut into desired shapes using cookie cutters or a knife
- Place cookies 1 inch apart on prepared baking sheet
- Bake to Perfection
- Bake for 12-15 minutes
- Look for very light golden edges
- Cookies should remain pale – avoid over-browning
- Remove from oven and let cool on baking sheet for 5 minutes
- Transfer to wire rack to cool completely
- Optional Finishing
- Once completely cool, dust with powdered sugar
- Or drizzle with lemon glaze
Notes
- Use room temperature butter for best results
- Don’t overwork the dough
- Chill dough for 30 minutes before rolling for cleaner cuts
- Use fresh lemon zest for maximum flavor
- Category: Cookies, Baking, Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1cookie
- Calories: 100 kcal
- Fat: 5g
- Saturated Fat: 8 g
- Protein: 3G