Ingredients
Method
- Preheat the oven to 350ºF (177ºC) and line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter, powdered sugar, and lemon zest using a handheld mixer or stand mixer until light and fluffy, about 2-3 minutes.
- Add the egg, vegetable oil, and lemon juice to the bowl. Beat on medium speed until fully combined, scraping down the sides of the bowl as needed.
- Reduce the mixer speed to low, then gradually add the dry ingredients in two batches. Mix until just combined. The dough should be soft but not sticky.
- In a small bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until it turns pale yellow.
- Scoop dough into small balls using a cookie scoop. Roll each dough ball in the lemon sugar mixture until fully coated. Place on the prepared baking sheet.
- Bake the cookies for 8-9 minutes, or until the edges are set but the centers are soft. Allow to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
These cookies are quick to make and bursting with fresh lemon zest. They stay soft for days and are perfect for any citrus lover!