Lemon Pixie Cookies (Printable)

Tangy lemon cookies with soft centers, chewy texture, and powdered sugar coating

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 1/2 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 - 1/2 cup powdered sugar for rolling

# How-To:

01 - Preheat oven to 350°F and 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 until light and fluffy.
04 - Beat in the eggs one at a time, then mix in the fresh lemon juice, lemon zest, and vanilla extract until well combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Do not overmix.
06 - Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball thoroughly in powdered sugar to coat evenly.
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 cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • These cookies are effortlessly elegant with their powdered sugar coating and crackled tops.
  • The lemon flavor is vivid without being sharp, and the chewy centers keep people reaching for more.
02 -
  • Overbaking is the only real enemy here, so pull them from the oven the moment the edges look set while the centers still look dewy.
  • Rolling the dough balls in powdered sugar right before baking rather than ahead of time keeps the coating from absorbing into the dough.
03 -
  • Chill the dough for fifteen minutes if your kitchen is warm, which helps the cookies hold their shape and prevents excessive spreading.
  • Use a cookie scoop for uniform portions so every cookie bakes at exactly the same rate.

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