Lemon Pixie Cookies (Printable Format)
Tangy lemon cookies with soft texture and sweet powdered sugar coating.
# What You 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 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, 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 Suggestions:
01 -
- The powdered sugar coating cracks beautifully on top and gives each cookie a faint snowy sparkle that makes people reach for seconds before tasting them.
- They land somewhere between a sugar cookie and a lemon bar, which means they feel indulgent without being heavy.
02 -
- Overbaking is the single biggest threat because these cookies go from perfect to dry in a matter of two minutes, so pull them when the centers still look dewy.
- Adding a few drops of lemon extract to the dough was an accident that turned into my favorite upgrade for anyone who wants an aggressive lemon punch.
03 -
- If your dough feels too sticky to roll, pop it into the fridge for 20 minutes and it will firm up beautifully without changing the final texture.
- Rolling the dough balls in powdered sugar a second time before baking creates an even more dramatic crinkled look.