Description
These soft, buttery cookies are infused with fresh lemon zest, offering a bright, tangy flavor that perfectly balances their sweet richness. Ideal for tea time, brunch, or a light afternoon treat, these rounds are simple to make and delightfully elegant.
Ingredients
-
1 cup unsalted butter, softened
-
1 cup granulated sugar
-
1 large egg
-
1 teaspoon vanilla extract
-
2 teaspoons finely grated lemon zest (about 2 lemons)
-
2 ½ cups all-purpose flour
-
½ teaspoon baking powder
-
¼ teaspoon salt
-
Additional granulated sugar for rolling
Instructions
-
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
-
Cream the butter and sugar together in a large bowl using an electric mixer until light and fluffy, about 3–4 minutes.
-
Add the egg, vanilla extract, and lemon zest, mixing until smooth and combined.
-
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture, mixing on low speed until just combined.
-
Roll the dough into 1-inch balls and coat lightly with granulated sugar.
-
Place cookies on the prepared baking sheet, spacing about 2 inches apart.
-
Bake for 10–12 minutes, until edges are lightly golden and centers remain soft.
-
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
-
Serve immediately or store in an airtight container at room temperature for up to a week.
Notes
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes