Lemon Cookies
Total Time
32 mins
Prep Time
20 mins
Cook Time
12 mins
Rating
4.73 out of 5 stars
(47)
Ingredients
12 cookies
- 2¼ cups all-purpose flour, spooned and leveled
- ¼ cup cornmeal
- 2 tablespoons poppy seeds
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar, plus more for sprinkling
- 1½ teaspoons lemon zest
- 1½ teaspoons orange zest
- ¼ cup extra-virgin olive oil
- 1 large egg
- 2 tablespoons fresh lemon juice
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Preparation
Chef’s notes
Tip:
to bring butter to room temperature more quickly, cut it into skinny shreds, exposing as much of the surface area as possible.
Underbaking is the secret to soft lemon cookies. The cookies might seem underdone when you check them at the 12 minute mark, but take them out of the oven anyway! As they cool, they’ll set up with perfect crisp edges and soft, chewy middles. If you bake them longer, the middles will have a cakier texture.
A lemon glaze makes the citrus flavor pop. For an extra-lemony treat, drizzle these cookies with my quick lemon glaze. It’s easy to make with just 2 ingredients:
powdered sugar and fresh lemon juice!
These cookies freeze perfectly. Stash them in an airtight container in the freezer for an easy dessert down the road!