Mini Lemon Cookies

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These Mini Lemon Cookies are soft bite-size treats filled with fresh lemon flavor! You’ll use freshly squeezed lemon juice and real lemon zest to make the lemony flavor shine. These are the cutest cookies to pack into a cookie box or serve at a tea party or bridal shower. Enjoy!

Prep Time10

Cook Time10

Chill Time2

Total Time2 20

Course: Dessert

Cuisine: American

Keyword: cookies dipped in powdered sugar, lemon cookies, mini cookies, mini lemon cookies, tea party cookie recipe

Servings: cookies

Calories: 37kcal

Ingredients

10 tablespoons unsalted butter, melted (5 ounces)
¾ cup granulated sugar (5.25 ounces)
1 large egg
½ teaspoon vanilla extract
1 tablespoon fresh lemon juice (pro tip: zest the lemon FIRST and then juice it!)
1 ½ cups all-purpose flour (7.5 ounces)
½ teaspoon lemon zest
½ teaspoon baking powder
¼ teaspoon salt
extra powdered sugar (for rolling cookies in)

Instructions

Add melted butter to a large bowl. Add the granulated sugar and whisk until the mixture is totally combined. Whisk in the egg and vanilla extract until combined and smooth, about 60 seconds. Whisk in the lemon juice.
Add the flour, lemon zest, baking powder, and salt into the bowl with the other ingredients and use a spatula to fold the dry ingredients into the wet ingredients until just combined. Dough will be soft.
Chill dough for 2 hours.
Line two baking sheets with parchment paper. Preheat oven to 350℉.
Scoop 1 teaspoon size cookies (use a teaspoon measuring spoon or a mini scoop). Roll each cookie in powdered sugar and place on lined baking sheet about 1.5" apart. (Discard leftover powdered sugar after you’ve rolled all the cookies.)
Bake at 350℉ for 7-9 minutes, or until puffed, set, and barely golden on edges. You may bake two sheets at a time, simply rotate the sheets from back to front and top to bottom halfway through the baking time.
Allow cookies to cool.
Variation: Coating the cookies after baking in sugar is a tasty (and pretty!) option as well.
Allow the cookies to cool approximately 5 minutes. Gently place cookies in a shallow dish filled with fresh powdered sugar (1/2 cup or so). Don't reuse the sugar that you rolled the raw cookie dough in! Use a spoon to gently coat the cookies and then remove them onto a tray to finish cooling. Add more powdered sugar to the dish as needed.

Notes

Notes: Makes about 70-75 cookies, 1.5” in diameter. I use a 1 teaspoon cookie scoop for quick scooping, but you can also use a teaspoon measuring spoon or just eyeball it.

Chilling the dough: Don’t skip chilling the dough unless you want the cookies to spread quite a bit more. You can also chill the dough up to 2 days. Pull it out of the fridge about 20 minutes before you want to start scooping it so that it’s not too hard to scoop.

Leftovers & Storage: Freeze cookies for up to 1-2 months or leave at room temperature in a sealed container for up to 2-3 days.

Nutrition