Soft Lemon Cookies

These delightfully delicious soft lemon cookies are a great cookie any time of
year. They are especially good with afternoon tea, or as a gift to friends.

Servings: 16 cookies

Author:

Prep Time
15 minutes

Cook Time
12 minutes

Chilling Time
2 hours

Total Time
2 hours, 27 minutes

Course:

Dessert Cookies

Cuisine:

American European

Keywords:

Vegetarian Cookies lemon cookies soft cookies

🧂 Ingredients

300 grams Flour

this is about 2.5 cups of scooped flour. I used AP flour for this recipe.
175 grams Butter

unsalted
150 grams Sugar

white about 3/4 of a cup, plus more for rolling
50 grams Brown Sugar

about 1/4 of a cup
1 Egg
1 Egg Yolk

you can save the white to use in another recipe like a clover club or any cocktail that uses egg white for foam.
2 Lemons

zest of both plus juice of one.
1 tsp Baking Soda

Instructions

1 In the bowl of a stand mixer add the butter, sugars, and lemon zest and cream
together with the paddle attachment.
2 While you are creaming the butter and sugar, whisk together the flour and baking
soda in another bowl.
3 Once the sugar and butter is creamed, add the egg and egg yolk, as well as the
juice of one lemon.
4 When the stand mixer has everything well creamed lower the speed setting to the
minimum and add in the flour mix one tablespoon at a time continuously until it
is all incorporated. Then turn off the machine so as not to overmix.
5 Move the lemon cookie dough to a bowl and cover with plastic wrap. Place in the
fridge for minimum two hours.
6 Scoop a chunk of dough and roll between your palms into a ball the about the
size of a golf ball. Roll in white sugar and place on a baking tray.
7 When you have made all the cookie balls, place tray in the oven to bake at 175C
or 350F for 12 minutes.
8 Remove tray and use a spatula or other flat device to squash the cookies down a
bit so they are more flat and circular (this step is optional, I just find it
makes for prettier cookies). Let cool and enjoy!