Here’s a bright and delightful recipe for Luscious Cherry Lemon Cookies—soft, tangy, and slightly sweet, perfect for spring or any time you want a fruity treat. 🍒🍋
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- ½ cup chopped maraschino cherries or dried cherries, chopped
- Optional: powdered sugar for dusting
Instructions
1. Preheat Oven
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
2. Mix Dry Ingredients
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar
- In a separate bowl, cream butter and sugar until light and fluffy.
- Add egg, vanilla extract, lemon zest, and lemon juice. Mix well.
4. Combine
- Gradually add dry ingredients to the wet mixture.
- Fold in chopped cherries.
5. Shape Cookies
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing about 2 inches apart.
- Optional: slightly flatten each cookie with your hand or the back of a spoon.
6. Bake
- Bake for 10–12 minutes, until edges are lightly golden.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
7. Serve
- Optional: dust with powdered sugar for extra sweetness and presentation.
💡 Tips:
- For a stronger lemon flavor, add an extra ½ teaspoon of lemon zest.
- Use fresh cherries when in season for juicier, more flavorful cookies.
- Store in an airtight container at room temperature for up to 5 days.
I can also give a quick 3-ingredient cherry lemon cookie version that’s soft, chewy, and ready in 15 minutes. Want me to share that?
