Ingredients
2/3 cup (1.25 sticks) unsalted butter, softened to 70°F
2 cups confectioners’ sugar
1/4 cup granulated sugar
2 tbsp freshly squeezed lemon juice
1 tbsp lemon zest (microplane recommended)
1/2 tsp vanilla extract
Instructions
Beat softened butter until fluffy, about 2 minutes
Gradually add confectioners’ sugar, mixing on low speed
Beat in granulated sugar until fully incorporated
Add lemon zest, juice, and vanilla extract
Portion dough using 1.5 tbsp cookie scoop
Roll dough into balls between palms
Place 2-inch apart on parchment-lined sheet
Preheat oven to 375°F
Bake 3-5 minutes until edges are golden
Transfer cookies to confectioners’ sugar bowl to coat immediately
Notes
Use a digital thermometer to verify butter temperature
Portion dough with a #30 ice cream scoop for uniform size
Omit vanilla extract for a paleo option
Work quickly in warm environments to prevent melting
Re-roll excess dough after breaking apart cookies if sticking
- Prep Time: 15
- Cook Time: 10
- Category: Holiday Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 80
- Sugar: 12g
- Sodium: 6mg
- Fat: 4g
- Saturated Fat: 3g
- Carbohydrates: 12g
- Fiber: 0.1g
- Protein: 1g
- Cholesterol: 15mg