Italian Lemon Cookies
Delightful Italian lemon cookies with a refreshing burst of citrus, perfect for snacks or dessert any time of the day.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour provides structure
- 1 teaspoon baking powder helps with leavening
- 0.5 teaspoon salt enhances flavor
Wet Ingredients
- 1 cup unsalted butter, softened adds moisture and richness
- 1.5 cups granulated sugar sweetness and tenderness
- 2 large eggs structure and moisture
- Zest of 2 lemons bright flavor
- 0.5 cup freshly squeezed lemon juice tartness and moisture
- 1 teaspoon vanilla extract flavor depth
Toppings
- Powdered sugar for dusting, adds sweetness
Instructions
Preparation
- Preheat your oven to 350°F.
- In a bowl, combine the all-purpose flour, baking powder, and salt. Whisk until well mixed.
- In a separate bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
- Add the eggs one at a time to the butter mixture, whisking well after each addition.
- Incorporate the lemon zest, lemon juice, and vanilla extract into the wet mixture.
- Gradually fold the dry mixture into the wet ingredients until a smooth dough forms.
Baking
- Line a baking sheet with parchment paper. Drop rounded tablespoons of dough onto the sheet, spaced about two inches apart.
- Bake for about 10-12 minutes, or until the edges are light golden brown.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Once cool, dust with powdered sugar.
Notes
Ensure butter is softened properly and avoid overbaking for best texture. Store in an airtight container.