Next, gently add in the flour, lemon zest, lemon juice, and salt. I like to mix these in gradually, using a rubber spatula to fold them together until just combined. When you take a sniff at this point, you’ll know you’re in for a treat when baking time arrives! Once the dough is formed, it will be soft and slightly sticky, so I recommend chilling it for about 15-20 minutes. This will make it easier to handle.
After chilling, scoop about a tablespoon of dough onto your lined baking sheet, leaving some space between each cookie for spreading. If you’re feeling fancy, you can use a cookie cutter to shape them at this point. Bake for 12-15 minutes until the edges are just lightly golden. The scent of lemon and butter wafting through my kitchen at this stage is simply divine!
Once they’re done, let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack. If you want to elevate them further, dust some extra powdered sugar on top for that extra touch of elegance.
Pro Tips for Best Results
I tested this cookie recipe three different ways, and let me tell you, allowing the dough to chill makes a significant difference in texture. If you skip this step, the cookies can spread too much and end up less fluffy. I’ve also experimented with different brands of butter, and I found that using quality, unsalted butter really enhances the flavor.
Another little secret? Using fresh lemon juice and zest instead of bottled alternatives transforms these cookies entirely. The freshness adds a brightness that truly shines through every bite. I’ve made the mistake of using pre-packaged lemon juice before, and the flavors just pale in comparison!
Lastly, don’t skip out on the optional dusting of powdered sugar! It not only adds a beautiful finish but also enhances the sweetness, creating that perfect flavor contrast with the tart lemon. Believe me, your friends and family will be asking for seconds!
Common Mistakes to Avoid
One common mistake I made early on was forgetting to fully soften the butter. It’s important for the butter to be at room temperature so that it can whip up light and fluffy. If it’s too hard, you’ll end up with dense cookies instead of the delightful texture we’re after. (See the next page below to continue…)