Lemonade Cookies

5 from 1 vote

Lemonade Cookies

Melt-in-your-mouth lemonade cookies made with real lemon juice and zest. Sweet, sour, and simply delicious! A fresh addition to your cookie selection all year round!

Prep Time15

Cook Time12

Total Time27

Course: Dessert, Snack

Cuisine: American

Servings: cookies

Calories: 132kcal

Author: Caro Jensen

Ingredients

1/3 cup butter softened
3/4 cup sugar
1 egg medium-sized
2 1/2 tbsp lemon juice
1 tsp lemon zest
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup powdered sugar to coat before baking

US Customary - Metric

Instructions

Preheat the oven to 350F (180C). Line 2 baking sheets with parchment paper.
In a medium bowl, cream the butter and sugar for 2-3 minutes using an electric mixer or stand mixer until they're light and fluffy. Add the egg, lemon, juice, zest, and mix again for another minute until fully combined.
1/3 cup butter, 3/4 cup sugar, 1 egg, 2 1/2 tbsp lemon juice, 1 tsp lemon zest
Add the flour and baking powder to the dry ingredients. Mix until the batter is lump-free but be careful to not overmix the dough at this stage. The dough should be similar to playdough and not too sticky at this stage.
2 cups all-purpose flour, 1 tsp baking powder, 1/4 tsp salt
Divide the dough into 40 bite-sized (or golf ball-sized) balls. Roll the dough balls in the confectioners sugar and place them onto the baking trays, at least 2 inches apart. Bake for 12-13 minutes. Remove the lemonade cookies from the oven and let them fully cool.
1/4 cup powdered sugar

Notes

Chill the dough: If the dough is too soft to easily form the balls, simply chill it for 5-10 minutes in the fridge.

Add color: Butter, eggs, and lemons are really yellow here in New Zealand creating a lemon-like color. You can add some food coloring or a pinch of turmeric to color the cookies of needed.

Storage: These cookies can last for up to 3 days when stored in an airtight container at room temperature. You can also freeze these cookies for up to 3 months. I recommend storing them unbaked as dough balls without the powdered sugar and bake them on demand. You'll need to add more time during baking if you're baking them from frozen.

Nutrition