I absolutely adore lemon and anything lemon flavored, however I have never embarked on making a lemon cookie. I decided it was about time I made a lemon cookie. Before I get into the recipe, let me for warn you these are simply amazing, and I honestly think I have a new favorite cookie! I LOVE chocolate chip cookies, and those typically are my favorite, so when I say this lemon cookie is my favorite, know that they are damn good to be my favorite! Also, I don't mean to brag or anything but my husband loved these, and he hates lemon flavored sweets, or any fruit rather in sweets!
Also, I must give credit where it is due, I found inspiration from the recipe here, well actually I made zero changes to the recipe. I can see these being great on a summer day, also they are really simple and quick to whip up. As always I am about to flood you with pictures.
As yall can see my cookies came out rather large, and it made exactly 32 cookies, I probably should have spaced them out more because they ran together, I do wish they were a bit fluffier, I think if my butter was a bit softer, and when I ment to turn the mixer off and accidently turned it on high, then that would have helped! Yes I went to turn off the mixer, and had my hands full, turned it on high and it went insane for a few seconds! Over mixing or mixing on high will make dough more dense, and I think that's what happened, however, these were still chewy and delicious. I will definitely be making these again. Also I baked mine a little under the time, I love a good under baked cookie. :) They baked 8 minutes, just as the recipe called for. When I take them out, I let them sit about two minutes, then I remove them from the cookie sheet. Also I didn't have parchment on hand so I used aluminum foil, and it worked out perfectly.
Chewy Lemon Cookies
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1/2 teaspoon vanilla extract
zest of one large lemon
4 tablespoons fresh lemon juice
1/2 cup sugar for rolling cookies
Preheat oven to 350F. Line cookie sheets with parchment paper.
In a small bowl, whisk together flour, baking soda, baking powder and salt.
In a larger bowl, beat together butter and sugar until light and fluffy. Beat in egg, vanilla, lemon zest and juice.
Add in dry ingredients, beating until just combined. Roll rounded spoonfuls of dough into balls and then roll in sugar. Place on lined cookie sheets, about 1 or 2 inches apart.
Bake for 8 to 10 minutes. (Mine needed barely 8 minutes; they were not yet golden but I wanted them still pale and tender.) Remove from oven and let stand on cookie sheet for 2 minutes before removing to cook on wire racks.
Makes 24 – 36 cookies.
Also, I must give credit where it is due, I found inspiration from the recipe here, well actually I made zero changes to the recipe. I can see these being great on a summer day, also they are really simple and quick to whip up. As always I am about to flood you with pictures.
As yall can see my cookies came out rather large, and it made exactly 32 cookies, I probably should have spaced them out more because they ran together, I do wish they were a bit fluffier, I think if my butter was a bit softer, and when I ment to turn the mixer off and accidently turned it on high, then that would have helped! Yes I went to turn off the mixer, and had my hands full, turned it on high and it went insane for a few seconds! Over mixing or mixing on high will make dough more dense, and I think that's what happened, however, these were still chewy and delicious. I will definitely be making these again. Also I baked mine a little under the time, I love a good under baked cookie. :) They baked 8 minutes, just as the recipe called for. When I take them out, I let them sit about two minutes, then I remove them from the cookie sheet. Also I didn't have parchment on hand so I used aluminum foil, and it worked out perfectly.
Chewy Lemon Cookies
2 3/4 cups all-purpose flour
Preheat oven to 350F. Line cookie sheets with parchment paper.
In a small bowl, whisk together flour, baking soda, baking powder and salt.
In a larger bowl, beat together butter and sugar until light and fluffy. Beat in egg, vanilla, lemon zest and juice.
Add in dry ingredients, beating until just combined. Roll rounded spoonfuls of dough into balls and then roll in sugar. Place on lined cookie sheets, about 1 or 2 inches apart.
Bake for 8 to 10 minutes. (Mine needed barely 8 minutes; they were not yet golden but I wanted them still pale and tender.) Remove from oven and let stand on cookie sheet for 2 minutes before removing to cook on wire racks.
Makes 24 – 36 cookies.
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