Super Soft Lemon Cookies

$To make super soft lemon cookies, you will need the following ingredients: - 2 ½ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 1 large egg - 2 tablespoons lemon zest - 1 tablespoon lemon juice - 1 teaspoon vanilla extract - ½ cup powdered sugar Each ingredient plays a key role. The flour gives structure, while the baking soda and baking powder help the cookies rise. Salt enhances flavor and balances sweetness. Softened butter mixes well with sugar, creating a fluffy base. The egg adds moisture and binds everything together. Fresh lemon zest and juice bring that bright, zesty flavor that makes these cookies special. Lastly, vanilla extract rounds out the taste. When you dust the finished cookies with powdered sugar, it adds a sweet touch that makes them look and taste delightful. This combination of ingredients creates a treat that's hard to resist! - Preheat oven to 350°F (175°C). - Prepare baking sheets with parchment. - First, combine the dry ingredients. In a bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and ½ teaspoon of salt. This mix is important for texture. - Next, beat ½ cup of softened unsalted butter with 1 cup of granulated sugar until fluffy. Use an electric mixer for best results. This step takes about 3-4 minutes. - Add 1 large egg, 2 tablespoons of lemon zest, 1 tablespoon of lemon juice, and 1 teaspoon of vanilla extract to the butter-sugar mix. Blend until smooth and all ingredients are mixed well. - Gradually incorporate the dry mixture into the wet mixture. Mix gently until just blended. It's fine if some flour streaks remain. - Using a cookie scoop or two tablespoons, portion out the dough onto the baking sheets. Leave about 2 inches of space between each cookie. - Lightly flatten the tops of the cookies. Use the back of a glass or your palm. These cookies won’t spread much when baking. - Place the baking sheets in the oven and bake for 10-12 minutes. The cookies should be lightly golden around the edges but soft in the center. - After baking, remove the sheets from the oven. Let the cookies cool on the sheets for about 5 minutes. This helps them firm up. - Gently transfer the cookies to a wire rack. Allow them to cool completely. Once cool, dust with powdered sugar for a sweet finish. These steps ensure you create soft, tasty lemon cookies that everyone will love. To get your cookies super soft, use room temperature ingredients. This means your butter and egg should not be cold. Soft butter mixes better, making a fluffy dough. When mixing your dough, be gentle. Overmixing can make cookies tough. Stop mixing as soon as you see no flour streaks. It’s okay if the dough looks a bit lumpy. For a lovely finish, dust your cookies with powdered sugar. This adds a sweet touch. Use a fine sieve to sprinkle it on evenly. You can also garnish your cookies. Add thin slices of fresh lemon on the side. A few mint leaves can make it pop. This makes your cookies look fancy and inviting. One common mistake is not measuring flour correctly. Too much flour can make cookies dry. Use a kitchen scale or scoop flour lightly into your measuring cup. Another mistake is overbaking. Keep an eye on your cookies while they bake. They should be lightly golden around the edges. The centers should feel set but soft. If they look too brown, they may be overbaked. {{image_4}} You can add poppy seeds for a fun crunch. Just mix in 2 tablespoons of poppy seeds with the dry ingredients. This small change adds great texture. You can also try different citrus zest. Lime or orange zest gives a new twist. Each option brings its own unique flavor to the cookie. If you need gluten-free cookies, use a gluten-free flour blend. Look for blends made for baking, as they work best. For egg replacements, you can use applesauce. A quarter cup of unsweetened applesauce works well. You can also use flaxseed meal mixed with water. This gives a similar texture and binds the dough. For the holidays, add spices like cinnamon or nutmeg. Just a pinch can make these cookies festive. In summer, mix in fresh berries. Blueberries or raspberries blend well with lemon. They add color and a juicy burst of flavor. These seasonal changes keep the recipe fun and fresh. To keep your super soft lemon cookies fresh, store them in an airtight container. This helps maintain their chewy texture. Place a piece of bread inside the container. The bread will help keep the cookies moist. You can also put wax paper between layers of cookies to prevent sticking. For best results, store your cookies at room temperature. Avoid keeping them in the fridge, as cold can make them dry. You can freeze cookie dough to bake later. Scoop the dough into balls and place them on a baking sheet. Freeze them for about one hour until firm. Then, transfer the frozen dough balls into a freezer bag. They can stay fresh for up to three months. When you're ready to bake, take out the dough. Let it thaw in the fridge overnight before baking. This helps the cookies bake evenly. You can also bake from frozen. Just add an extra minute or two to the baking time. At room temperature, your lemon cookies last about five days. Keep them in an airtight container for the best quality. Watch for signs of spoilage. If the cookies smell off or look hard, it’s time to toss them. Fresh cookies should be soft and inviting, so enjoy them while they last! Soft cookies come from a mix of key ingredients. The butter gives moisture. The egg adds richness and helps bind. Flour type matters too. Using all-purpose flour creates a tender texture. Baking soda helps them rise but keep the soft feel. Yes, you can use lemon extract. However, the flavor is stronger. Extract gives a more concentrated taste. Juice offers fresh notes that brighten the cookie. If you use extract, use less than the juice amount. Start with 1 teaspoon and adjust to taste. Yes, lemon cookies freeze well. To freeze, let them cool completely. Place cookies in a single layer in an airtight container. Separate layers with parchment paper. For thawing, simply leave them at room temperature. They'll taste fresh and soft, just like when baked! To make lemon cookies, we combined simple ingredients and followed easy steps. Proper techniques help create the perfect texture and flavor. Remember to measure your flour right to avoid common mistakes. You can even add fun twists with seasonal flavors or dietary swaps. Store your cookies well to keep them fresh for longer. Enjoy baking these delightful treats for yourself or share them with friends. With these tips, you're ready to create delicious lemon cookies that everyone will love!$

Indulge in the delightful taste of super soft lemon cookies that are perfect for any occasion! Bursting with fresh lemon flavor, these cookies are easy to make and absolutely irresistible. With just a few simple ingredients, you can whip up a batch in no time. Discover the step-by-step guide to baking these zesty treats, and impress your family and friends. Click through for the full recipe and enjoy a taste of sunshine today!

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Ingredients

2 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

½ cup unsalted butter, softened to room temperature

1 cup granulated sugar

1 large egg, room temperature

2 tablespoons freshly grated lemon zest

1 tablespoon freshly squeezed lemon juice

1 teaspoon pure vanilla extract

½ cup powdered sugar (for a delightful dusting)

Instructions

Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure easy removal later on.

In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until thoroughly mixed. Set this dry mixture aside for later use.

In a large mixing bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar together. Continue beating until the mixture becomes light and fluffy, which should take about 3-4 minutes.

Add in the large egg, freshly grated lemon zest, freshly squeezed lemon juice, and pure vanilla extract to the butter-sugar mixture. Mix well until all ingredients are fully incorporated and the mixture is smooth.

Gradually incorporate the dry ingredient mixture into the wet ingredients, mixing gently until just blended. Be cautious not to overmix; it's perfectly okay if a few flour streaks remain.

Using a cookie scoop or two tablespoons, portion out the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie for even baking.

Lightly flatten the top of each cookie with the back of a glass or your palm, as these cookies will not spread much during the baking process.

Place the baking sheets into the preheated oven and bake for 10-12 minutes. The cookies should be lightly golden around the edges with the centers set but soft.

After baking, remove the sheets from the oven and allow the cookies to cool on the sheets for about 5 minutes. This helps them firm up before transferring.

Gently transfer the cookies to a wire rack and allow them to cool completely. Once they reach room temperature, give each cookie a light dusting of powdered sugar for an elegant finish.

Prep Time: 15 mins | Total Time: 30 mins | Servings: 24 cookies

- Presentation Tips: For a beautiful display, arrange the cookies on a decorative platter and garnish with thin slices of fresh lemon and a few sprigs of mint. This adds a refreshing touch and makes for a delightful pairing with a cup of tea or coffee! Enjoy your airy and zesty lemon cookies!