These are the most delicious lemon cookies you will ever bake. Soft in the centre, coated in a delicate crunchy sugar crust and bursting with fresh lemon flavour—they are seriously addictive! 🙂 As they bake, your entire kitchen will fill with the wonderful aroma of citrus. Be sure to give them a try soon; autumn is the perfect time to put this recipe to the test.
Makes approximately 30–35 cookies.
Ingredients for the lemon cookies:
- 150 g butter
- ⅔ cup caster sugar
- 1 large egg
- finely grated zest of 2 lemons
- 1 teaspoon lemon extract*
- 250 g plain flour
- ½ teaspoon baking powder
Ingredients for the coating:
- a few tablespoons caster sugar
All ingredients should be at room temperature. Place the butter and sugar into the bowl of a stand mixer and beat until pale and fluffy. Add the egg and mix until fully incorporated. Add the freshly grated lemon zest and lemon extract, then mix again until combined. Add the flour and baking powder and mix just until a soft dough forms.
Tear off small portions of dough and roll them into balls (mine weighed approximately 15–17 g each). If the dough feels too soft to handle, chill it in the refrigerator for a short time. Roll each dough ball in caster sugar and place on baking trays lined with baking parchment, leaving a few centimetres between each cookie.
Gently flatten each ball with your fingers or the back of a spoon.
Bake in a preheated oven at 180°C for 8–9 minutes, or until the bottoms and edges are lightly golden. Remove from the oven and leave to cool completely on a wire rack.
Store the lemon cookies in an airtight container for up to 7 days.
* Lemon extract can be replaced with ½ teaspoon lemon flavouring.
Enjoy!
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