Description
Learn how to make authentic Italian Lemon Cookies with this easy recipe. Perfectly sweet and tangy, these cookies are ideal for any occasion.
Ingredients
Scale
Ingredients List
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon zest (from about 2 lemons)
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting)
Instructions
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix the dry ingredients: In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar: In a large mixing bowl, use an electric mixer to beat the butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Incorporate lemon zest, juice, and vanilla: Add the lemon zest, lemon juice, and vanilla extract, and mix until combined.
- Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Shape the cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Cool and dust: Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack. Once cooled, dust with powdered sugar.
Notes
- Use Fresh Lemons: Always opt for fresh lemons for both zest and juice. Fresh lemon gives the cookies their vibrant, natural citrus flavor.
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before you begin. This helps the ingredients blend smoothly and gives the cookies a better texture.
- Avoid Overmixing the Dough: Overmixing can lead to dense, tough cookies. Mix the dough just until the ingredients are combined to maintain a light texture.
- Chill the Dough if Needed: If the dough feels too sticky, chill it in the refrigerator for 15-20 minutes before shaping. This will make the dough easier to handle and prevent the cookies from spreading too much during baking.
- Watch the Baking Time: Keep an eye on the cookies as they bake. They should be lightly golden around the edges. Overbaking can dry out the cookies.
- Experiment with Flavors: While lemon is traditional, you can try adding a bit of almond extract or even a hint of lavender for a unique twist.