Go Back

Easy Lemon Cookies

These easy lemon cookies come together in no time and are buttery, chewy and the perfect afternoon snack! Made with basic pantry staples for ease.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter, room temperature (2 sticks)
  • 1 cup granulated sugar
  • 1 large egg
  • 2 tsp lemon extract (or substitute 2 tbsp lemon zest)
  • 1 tbsp grated lemon zest
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 2 tsp ground ginger
  • powdered sugar for dusting

Method
 

  1. Preheat oven to 350°F. Line 2 or 3 baking sheets with parchment paper and set aside.
  2. In a large bowl, combine flour, salt and ginger and whisk until combined. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or in a bowl with a hand mixer, cream the butter and sugar until white and fluffy (about 2-3 minutes).
  4. Add the egg to the butter and sugar mixture and beat until combined. Mix in the lemon extract and lemon zest and beat until incorporated.
  5. Slowly incorporate the dry ingredients into the wet in 2 batches. Mix until just combined but do not over mix.
  6. Using a cookie scoop or your hands, roll dough into one inch balls. Place about 2 to 3 inches apart on the cookie sheets.
  7. Bake cookies in batches for 10 minutes each, or until the cookies are very light golden brown on the edges.
  8. Remove cookies from oven and place on a wire rack to cool. Once cooled, dust with powdered sugar and enjoy!

Notes

If you do not have lemon extract, you may substitute 2 tablespoons of lemon zest instead