Lemon Pixie Cookies (Printable)
Soft, tangy lemon cookies rolled in powdered sugar for a delicate, chewy treat.
# What You'll Need:
→ 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
# 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 fresh lemon juice, lemon zest, and vanilla extract. Mix until well combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Do not overmix.
06 - Scoop tablespoon-sized portions of dough, roll them into balls, and coat each thoroughly in powdered sugar.
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 Tips:
01 -
- The powdered sugar coating creates these gorgeous little crackled snowball cookies that look way fancier than the effort they take.
- That chewy center paired with the bright pop of lemon makes them disappear from any cookie plate within minutes.
02 -
- Overmixing the dough once the flour goes in creates tough cookies so stop stirring the second everything comes together even if it feels unfinished.
- If the dough feels too sticky to roll dust your hands with a little powdered sugar instead of flour for a cleaner finish.
03 -
- Chill the dough for 30 minutes before rolling if your kitchen is warm because cold dough holds its shape better and gives you thicker, chewier cookies.
- Roll the balls quickly and handle them minimally since warm hands melt the butter in the dough and that changes the entire texture.