Lemon Pixie Cookies (Print Version)
Delicate tangy lemon cookies with soft chewy texture and powdered sugar coating
# What You Need:
→ 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
# How-To 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, cream the softened butter and granulated sugar together until light and fluffy.
04 - Beat in the eggs one at a time, then add the lemon juice, lemon zest, and vanilla extract. Mix until well combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
06 - Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in powdered sugar to coat thoroughly.
07 - Place the coated dough balls 2 inches apart on the prepared baking sheets.
08 - Bake for 10 to 12 minutes until edges are set but centers remain soft.
09 - Remove from oven and let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The powdered sugar coating cracks just slightly during baking giving every cookie that magical snow dusted look without any extra effort.
- They come together in one bowl with zero fuss and taste like something from a bakery case.
02 -
- Pulling the cookies at the ten minute mark when they still look a touch raw in the center is the secret to that chewy texture everyone asks about.
- The dough will seem too soft to handle at first but chilling it for twenty minutes in the fridge firms it up perfectly for rolling.
03 -
- Room temperature eggs blend into the butter mixture seamlessly while cold eggs can cause the batter to seize and look curdled.
- Tap the excess powdered sugar off each dough ball before placing it on the sheet or you will end up with a sooty residue on your parchment.