Lemon Pixie Cookies (Printable)

Tangy, chewy lemon treats coated in powdered sugar. Ready in 32 minutes.

# 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)

# 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 fresh 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 thoroughly in powdered sugar to coat evenly.
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 Advice:

01 -
  • The powdered sugar coating cracks beautifully during baking, making every cookie look like it was dusted with fresh snow.
  • They come together in one bowl with zero fuss, which means you can go from craving to eating in about half an hour.
  • The chewy center and crisp edge combination makes it genuinely hard to stop at just one.
02 -
  • Underbaking slightly is the secret to that chewy center, so pull them out when the tops still look a touch soft and dewy.
  • If your dough feels too sticky to roll, pop it in the fridge for 15 minutes and it will firm up beautifully.
  • These cookies store well in an airtight container for up to five days, though they rarely last that long in my kitchen.
03 -
  • Roll the dough balls in powdered sugar twice for an extra thick, dramatic crackled coating that makes them look bakery worthy.
  • Use a microplane to zest your lemon directly over the mixing bowl so every drop of the aromatic oil lands exactly where it belongs.

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