Lemon Pixie Cookies (Print View)
Delicate, tangy lemon cookies with soft, chewy texture and powdered sugar coating. Ready in 32 minutes.
# What You'll 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 Make It:
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, coating thoroughly.
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 Hints:
01 -
- They come together in under 35 minutes from bowl to cooling rack, which makes them dangerously easy to whip up on a weeknight.
- The powdered sugar coating cracks beautifully during baking, creating little snow capped cookies that look far fancier than the effort requires.
02 -
- Overmixing the dough once the flour goes in develops gluten and turns tender cookies tough, so stop mixing the moment everything comes together.
- If the dough feels too sticky to roll, refrigerate it for 15 to 20 minutes and it will firm up beautifully without changing the final texture.
03 -
- Roll the dough balls quickly and get them onto the tray before the butter in the dough warms too much from your hands, which can cause excessive spreading.
- Pull the cookies from the oven when the centers still look slightly underbaked, because carryover heat will finish the job and give you that perfect chewy center.