Ingredients
1 tablespoon lemon zest
½ cup (113.5 g) salted butter, room temperature
⅓ cup (66.67 g) granulated sugar
½ tablespoon lemon juice
1 large egg yolk, room temperature
¼ teaspoon baking soda
⅛ teaspoon salt
⅛ teaspoon baking powder
⅔ cup (93 g) all-purpose flour
¼ cup (50 g) granulated sugar, for rolling cookies in
Instructions
- In a medium mixing bowl, combine granulated sugar and lemon zest. Rub together with your fingers until the sugar becomes fragrant and infused with the lemon zest.
- Add the softened butter to the lemon sugar mixture. Beat on medium-high speed for about 3–4 minutes, or until the mixture is light and fluffy.
- Add the egg yolk, lemon juice, and vanilla extract to the butter mixture. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each dough ball in the lemon sugar mixture prepared earlier.
- Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake in a preheated oven at 350°F (175°C) for 10–12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a creamy contrast, add white chocolate chips to the dough.
- If using fresh raspberries, fold them gently into the dough to avoid crushing.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Store in an airtight container for up to 3 days at room temperature, or freeze for up to 2 months.
- To reheat, place cookies in a preheated oven at 300°F (150°C) for 5–7 minutes.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
