Irresistibly Soft and Zesty Lemon Cookies You Have to Try
Learn how to make delicious Irresistibly Soft and Zesty Lemon Cookies. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 2 ½ cups all-purpose flour (for a gluten-free twist, try a 1:1 gluten-free baking flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened (or coconut oil for a dairy-free option)
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- Zest of 2 large lemons (about 2 tablespoons)
- 3 tablespoons fresh lemon juice (preferably from those same lemons!)
- ½ cup buttermilk (or substitute with ½ cup milk plus 1 teaspoon white vinegar, let sit 5 minutes)
- ½ cup powdered sugar (for rolling the cookies before baking)
Back on our farm, we rarely measured precisely — Mama Lu would say, “A pinch of this, a handful of that,” but for these cookies, I find exact measurements help keep that soft texture just right, especially when baking in a new kitchen far from home.
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This is key to preventing sticking and keeping the bottoms tender, just like Mama Lu’s cast-iron skillet did for her cornbread.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside — it’s your dry mix, waiting to be folded in later.
- In a large bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed until light and fluffy. This should take about 3 to 4 minutes. I always take a moment here to savor the sweet smell — it reminds me of those flour-dusted mornings back home.
- Add the egg, vanilla extract, lemon zest, and lemon juice to the butter-sugar mixture. Beat until everything is well incorporated. The lemon zest is where the magic happens — it carries the aroma that turns these cookies from ordinary to unforgettable.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Overmixing can make cookies tough, and Mama Lu’s hands always knew when to stop — trust your intuition here.
- Stir in the buttermilk until the dough is smooth and slightly sticky. The buttermilk adds tenderness and a subtle tang that balances the lemon’s brightness.
- Place the powdered sugar in a shallow bowl. Using a tablespoon or small cookie scoop, portion out dough balls and roll each one in the powdered sugar until coated. This extra step creates a delicate crackle on the surface as they bake.
- Arrange the dough balls about 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers still look soft. They will continue to cook on the baking sheet once out of the oven, just like Mama Lu’s biscuits resting before we devoured them.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time helps them firm up just right without losing that tender crumb.
