I love the cookies at Paradise Bakery and Cafe, but we don’t have one nearby. So, when I had a craving for their lemon cookies, I had to try to come up with my own version.
These Tart and Tangy Lemon Cookies weren’t an exact copy, but they were really tasty and definitely satisfied my craving. Even though they were fairly tart with a good lemon flavor, my two-year old ate them up.They were also really soft and tender, which I love in a cookie. I think that was due to chilling the dough overnight.
My first batch (pre-chilling) was more cakey, but after I chilled the dough, they were extremely soft and tender. Feel free to dust them with powdered sugar while they’re still warm; we couldn’t wait, and they were delicious.
Tart and Tangy Lemon Cookies
- 1/2 c. salted butter, softened (, or same amount unsalted butter + 1/4 tsp. salt)
- 1 c. granulated sugar
- 3/4 c. powdered sugar
- 2 large eggs
- 1/4 c. fresh lemon juice
- 1 T. lemon zest
- 1/2 tsp. baking powder
- 2 1/2 c. all-purpose flour
- Powdered sugar (, for dusting)
- In the bowl of a standing mixer on medium speed, cream the butter and sugars together until well blended. Scrape down the sides of the bowl.
- With the mixer on low speed, add eggs, one at a time, until blended.
- Add lemon juice and zest, mixing until blended.
- In one addition, add salt (if using), baking powder and flour. Mix until just blended.
- Cover and chill dough overnight.
- Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper or silicone baking mat.
- Drop by rounded scoopfuls (I used a small cookie scoop) onto prepared baking sheets. Bake until edges are firm with no color, about 7-10 minutes.
- Let cool on baking sheets for 5 minutes, then transfer to cooling racks and let cool.
- Once cool, dust with powdered sugar.