Lemon Pixie Cookies (Print)
Delicate, tangy lemon cookies with soft chewy texture and powdered sugar dusting. Ready in 32 minutes, makes 24 cookies.
# Ingredient list:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ¼ teaspoon salt
→ Wet Ingredients
04 - ½ cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 2 tablespoons fresh lemon juice
08 - 1 tablespoon lemon zest
09 - 1 teaspoon vanilla extract
→ Coating
10 - ½ cup powdered sugar for rolling
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy.
04 - Add the eggs one at a time, beating well after each addition. Mix in the fresh lemon juice, lemon zest, and vanilla extract until fully combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
06 - Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in powdered sugar, coating thoroughly on all sides.
07 - Place the coated dough balls 2 inches apart on the prepared baking sheets.
08 - Bake for 10 to 12 minutes until the edges are set but the centers remain soft.
09 - Remove from the oven and let the cookies rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The powdered sugar coating cracks beautifully on top while the inside stays pillowy soft.
- They come together in one bowl with zero fuss and disappear just as fast.
02 -
- If you pull them from the oven too late the centers will dry out and you lose that irresistible chewiness entirely.
- A few drops of lemon extract added to the dough transforms these from good to unforgettable without any extra effort.
03 -
- Chill the dough for 15 minutes before rolling if your kitchen is warm and the butter feels too soft to handle.
- Roll the balls in powdered sugar twice for a thicker crackled crust that looks bakery worthy.