3. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
4. Add Wet Ingredients:
Beat in the egg, followed by the fresh lemon juice, lemon zest, and vanilla extract. Mix until smooth and well combined.
5. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, or the cookies may become tough.
6. Form the Cookies:
Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the coarse sugar to coat it lightly before placing them on the prepared baking sheet. Space the dough balls about 2 inches apart, as they will spread slightly during baking.
7. Bake the Cookies:
Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers are set. The cookies will firm up as they cool.
8. Cool and Serve:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Conclusion:
These Lemon Spring Cookies are the perfect sweet treat to brighten up any occasion. The fresh lemon juice and zest give them a vibrant, citrusy flavor, while the soft, crumbly texture makes them irresistible. Lightly rolled in coarse sugar for a touch of sweetness, these cookies are ideal for a spring gathering, a tea party, or as a simple snack to enjoy any time.
