Fresh lemon juice and zest give your cookies a bright, citrusy flavour that’s perfect for any season. This recipe is straightforward and uses ingredients that are often already in your pantry, making it an easy choice for a spur-of-the-moment baking session.
Ingredients:
- 1/4 cup granulated sugar (for rolling out the dough balls)
- 2/3 cup unsalted butter, softened
- 1 cup granulated sugar (for the dough)
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons fresh lemon juice
- 1 tbsp lemon zest (fresh, from 1 large lemon)
- 2 cups + 2 tbsp all purpose flour
- 1 teaspoon baking powder
- 1/4 tsp cream of tartar
- 1/2 teaspoon salt
Method:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together 2/3 cup butter and 1 cup granulated sugar until light and fluffy.
Whisk in the egg, vanilla extract, lemon juice and zest until well combined.
In a separate bowl, whisk together the flour, baking powder, cream of tartar and salt.
Gradually fold the dry ingredients into the wet ingredients until just combined.
Shape the dough into small balls, then roll each ball in the 1/4 cup granulated sugar to coat.
Place the balls on the prepared baking tray and flatten slightly.
Bake for 8-10 minutes or until lightly golden around the edges.
Leave the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
