Lemon Cookies from Scratch
This lemon cookie recipe makes a batch of soft, delicious, old-fashioned cookies with just a few lemons.
white sugar
1
cup
butter, softened
½
cup
fresh lemon zest
2
tablespoons
eggs
2
large
fresh lemon juice
1
tablespoon
vanilla extract
½
teaspoon
all-purpose flour
1 ¾
cups
baking powder
1 ½
teaspoons
salt
¼
teaspoon
confectioners' sugar for rolling
¼
cup
 Gather all ingredients.
  Beat together sugar, butter, and lemon zest in a large bowl using an electric mixer until light and fluffy, about 3 minutes.
  Whisk together eggs, lemon juice, and vanilla in a small bowl until combined. Beat into butter mixture slowly on low speed.
  Whisk together flour, baking powder, and salt in a medium bowl. Add to egg mixture slowly on low speed until just combined. Do not overbeat; dough will be sticky. Cover and chill dough in the refrigerator for 30 minutes; it will still be sticky after chilling.
  Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Form dough into balls using a cookie scoop or tablespoon, then roll each in confectioners' sugar. Place 2 inches apart onto the prepared baking sheets. Lightly smash each ball down using your hand.
  Bake in the preheated oven until the centers are just barely set, 11 to 12 minutes. Let cool on a wire rack completely before storing in an airtight container.
