This lemon cookie recipe makes crisp, zesty, and buttery lemon cookies that you will never stop with just one. The combination of the cookie texture and the flavor is totally irresistible. The crisp lemon cookie is an adaptation of a classic sugar cookie recipe. This delightful tart treat is made with 1 large lemon zest and lemon juice.
I experimented by reduced the amount of butter and replaced it with an additional egg (see below) and they turned out crispy with a delightful texture.
Ingredients:
- 180 grams unsalted butter (3/4 cup or 1.5 sticks)
- 150 sugar (3/4 cup)
- 1 large egg
- 270 grams all-purpose flour (2 ¼ cups)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Finely grated lemon zest from one large lemon
- 1/2 teaspoon lemon juice
- 3 tablespoons of sugar in a small bowl for rolling cookies
Steps for crisp lemon cookie:
- First, preheat oven at 350F.
- Next, cream the butter and sugar until soft and creamy.
- Then combine the egg into the mixture.
- Finally, add in the rest of the ingredients and combine wells
- Scoop out the dough onto a plastic wrap and roll into long sticks and chill for several hours before use.
- Before baking the cookies, sprinkle the chill cookie dough with sugar, for a crispy bite, and cut into slices.
- Place the cookies on silicone baking sheet/parchment paper covered cookie sheet. Lightly push down or shape the cookies as needed.
- Bake the cookies for 12-15 minutes, and make sure to rotate tray once during baking.
- Make sure not to over bake to keep cookies moist. The cookies are ready when there is a slight brownness around the rim of the cookies.
- The cookies may be quite soft right out of the oven, making it difficult to transfer without breaking them, so let the cookies cool on the cookie sheet for a few minutes before transferring to the cooling rack.
Freeze the cookie dough and bake when needed 
Cookies wrapped up and ready to go.
