Lemon Pixie Cookies (Printable)
Delicate tangy lemon cookies with soft chewy texture and sweet powdered sugar dusting.
# Ingredient List:
→ 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
# Steps:
01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the 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 lemon juice, lemon zest, and vanilla extract until well combined.
05 - Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
06 - Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in powdered sugar until thoroughly coated.
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 -
- The powdered sugar coating cracks just slightly during baking, creating these beautiful little snow dusted domes that look far fancier than the effort requires.
- They stay soft and chewy for days, making them the rare cookie that actually improves overnight.
02 -
- Overmixing the dough after adding the flour is the fastest way to turn a tender pixie into a tough little puck, so stop folding the moment everything comes together.
- The centers will look underdone when you pull them from the oven, but carryover heat finishes the job and keeps them perfectly chewy inside.
03 -
- Chill the rolled dough balls for 15 minutes before baking if your kitchen runs warm, because cold dough holds its shape and prevents excessive spreading.
- Zest your lemons before juicing them, since a firm whole lemon is far easier to grip against the microplane than a deflated half.