This 10-Minute Lemon Cookie Is Way Better Than Store-Bought

If you love lemon treats, these quick homemade cookies are about to become your new favorite baking project. They turn out incredibly soft and melt-in-your-mouth tender on the inside, with a sweet, crackly sugar crust on the outside that looks like it came straight from a bakery.

Here’s what you need: 2 large eggs, ½ cup of sugar, ⅓ cup of vegetable oil, 1 fresh lemon (for both the zest and 3½ tablespoons of juice), 3¼ cups of all-purpose flour, 1 tablespoon of baking powder, ⅔ cup of powdered sugar (for coating), and a tiny pinch of salt.

To start, grab a deep mixing bowl and lightly whisk the eggs with a pinch of salt. Pour in the regular sugar and stir well until it starts to dissolve. Stream in the vegetable oil, then toss in your finely grated lemon zest and the fresh lemon juice.

Add the baking powder to the bowl and give it a stir — you will notice the mixture starting to foam up a bit. Gradually fold in your flour, working it in until you get a soft, smooth, and stretchy dough.

Roll the dough out on a lightly floured surface until it is medium-thick. Slice it into small squares, diamonds, or stamp out simple circles. Roll each piece generously in the powdered sugar until it is completely coated — this is what creates those gorgeous white crinkle tops while baking.

Line a baking sheet with parchment paper and arrange your cookies on it. Bake them at 320°F (160°C) for just about 10 minutes. Keep a close eye on them and don't overbake them; you want them to stay perfectly soft and tender on the inside. Let them cool slightly and enjoy with a cup of tea!