Lemonade Cookies

Sunshine in a cookie form! These Lemonade Cookies are the perfect treat to brighten up your day.

With a hint of citrusy freshness from the lemon zest and juice, these tender and chewy cookies will transport you to a sunny summer afternoon.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup confectioners’ sugar
• 2 large eggs
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat.

In a medium-sized bowl, whisk together the flour, baking soda, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy.

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

Add the lemon zest and lemon juice, and mix until well combined.

Gradually add the flour mixture to the wet ingredients, mixing until a dough forms.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 12-14 minutes, or until the edges are lightly golden brown.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yield: 4 servings

Notes

Keep an eye on your cookies while they’re baking, as they can go from perfectly cooked to burnt quickly.

Make sure to use room temperature eggs for a lighter texture.

If you want a more subtle lemon flavor, you can reduce the amount of lemon zest and juice to 1/2 teaspoon and 1 tablespoon, respectively.

For an extra crunchy cookie, bake for 14-15 minutes.

However, be cautious not to overbake.

Store your cookies in an airtight container at room temperature for up to 5 days.

Freeze for longer storage.

These cookies are best served fresh, but you can also freeze the dough balls on a baking sheet, then transfer them to a freezer-safe bag or container for up to 3 months.

Simply bake frozen dough balls for an additional 2-3 minutes.

Nutrional Value

• Calories: 120
• Total Fat: 6g
• Saturated Fat: 3.5g
• Cholesterol: 20mg
• Sodium: 50mg
• Total Carbohydrates: 18g
• Dietary Fiber: 0g
• Sugars: 8g
• Protein: 1g