Description
A delightful blend of zesty lemon and warm cinnamon in a soft cookie.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ¾ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- Zest of 2 lemons
- Juice of 1 lemon
- ½ cup granulated sugar (for rolling)
- 2 tsp ground cinnamon
Instructions
- Start by preheating your oven to 350°F (175°C) so that it’s ready when the cookies are assembled. This is a crucial step as it ensures that the cookies bake evenly. Next, take a baking sheet and line it with parchment paper; this will prevent the cookies from sticking and make cleanup a breeze.
- In a large mixing bowl, combine the softened butter and 1 ½ cups of granulated sugar. Using an electric mixer or a strong whisk, beat them together until the mixture is light and fluffy.
- Once the butter and sugar are well-combined, add the eggs one at a time, mixing thoroughly after each addition. Add the vanilla extract, followed by the zest and juice of the lemons.
- In a separate bowl, combine the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined.
- In a small bowl, mix together ½ cup of granulated sugar and 2 teaspoons of ground cinnamon.
- Scoop out tablespoon-sized amounts of dough and roll them into small balls, then coat each ball in the cinnamon-sugar mixture.
- Place the dough balls on the prepared baking sheet and bake for 10–12 minutes, or until the edges are lightly golden.
Notes
For a vegan version, use plant-based butter and flaxseed eggs. Store cookies in an airtight container for up to one week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
Nutrition
- Calories: 150 kcal per cookie
- Sodium: 75 mg
- Protein: 2 g