Ingredients
- 2 ¾ cups flour (11¾ oz/320g)
- ½ teaspoon salt
- ½ teaspoon baking soda
- 16 tablespoons butter (unsalted, at room temperature. 2 sticks/225g)
- 1 ½ cups sugar (10 ½ oz/300g)
- 1 teaspoon vanilla extract
- 2 lemons (zest only)
- 1 egg (room temperature)
Instructions
- Preheat the oven to 350° Line two cookie sheets with parchment paperÂ
- Whisk together the flour, salt, and baking soda in a bowl, and set this aside
- In the bowl of a stand mixer, with the paddle attachment, cream the butter, sugar, vanilla and lemon zest, until light and fluffy. Add the egg and mix to combineÂ
- Add in the flour mixture, and mix until just combined
- With a two-tablespoon scoop, place balls of dough (about 45g each) onto the parchment paper, approximately two inches apart
- Bake the cookies for 11-12 minutes or until puffy and just starting to become golden around the edges. Depending on your oven, you may have to do this in two or three batches
- Remove from the oven and cool on the pan for 5 minutes. The cookies will deflate as they cool
- Transfer to a wire rack to cool completely
Nutrition Facts
Lemon Vanilla Cookies
Serving Size
30 g
Amount per Serving
Calories
138
% Daily Value*
Fat
6
g
9
%
Saturated Fat
4
g
25
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
2
g
Cholesterol
22
mg
7
%
Sodium
96
mg
4
%
Potassium
26
mg
1
%
Carbohydrates
19
g
6
%
Fiber
1
g
4
%
Sugar
10
g
11
%
Protein
2
g
4
%
Vitamin A
196
IU
4
%
Vitamin C
4
mg
5
%
Calcium
10
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.