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
Step 1
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Step 2
In a medium bowl, whisk together the flour, cornmeal, poppy seeds, baking soda, and salt.
Step 3
In a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and zests on medium speed until well combined. Add the oil, egg, and lemon juice. Continue mixing until pale and evenly combined, about 1 minute, scraping down the sides as needed.
Step 4
Add the dry ingredients to the creamed ingredients, mixing on low speed until just combined. The dough will be somewhat dense.
Step 5
Using a 1/4-cup sized cookie scoop, scoop the dough onto the prepared baking sheet (note: these cookies will spread, so leave some room in between each one), and sprinkle the tops with sugar. Bake for 12 minutes. The cookies will seem like they need a minute longer, but take them out anyways. Let cool on the pan for 1 minute before transferring to a cooling rack to cool completely.
Step 6
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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!
