So these may be my new favorite cookies. I found a recipe last week by Averie Cooks that inspired me to give lemon cookies a try. Hers had 1/2 cup more flour and more baking soda, but I opted to go lighter on both, as I was nervous about a high amount of flour in the dough. (I’m going to make her original recipe this week as a comparison, as I’m sure they’ll be just as delicious!). And man, did they come out amazingly. They’re perfectly chewy and the lemon flavor is outstanding. Saturday I’m going to do a post about fall & apples, but for now, I’m sticking to summer flavors (Just let me have my fix. I’m not ready for the polar vortex that is Michigan winter).
In other news:
-We just got a gold bar cart and I’m going to DIY it. It has these ugly wood shelves, so I’m going to deconstruct them and put mirrors in their place.
-Alex and I just got into The West Wing. Man, Martin Sheen is so good.
-My bff Stephanie is coming to visit in three weeks. I cannot wait.
-I bought 2 cans of pumpkin puree, so you can be sure that pumpkin posts are on the horizon.
The glorious dough.
Scrumptious Lemon Cookies
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 12 cookies 1x
- 4 oz (1 stick) salted butter, room temperature
- 3/4 cup granulated sugar
- 2 tablespoons packed light brown sugar
- 1 large egg
- 1 tablespoon lemon extract
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon honey
- yellow food coloring, as desired (I had liquid coloring and used 50 drops)
- 1 1/2 cups flour
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- In a large bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, egg, and lemon extract and beat on medium speed until light and fluffy (4-5 minutes).
- Scrape down the sides of the bowl, then add the lemon zest, honey, and food coloring, beating again on medium speed until will combined, about 2 minutes.
- Again scrape down the sides of the bowl and add the flour, cornstarch, salt, baking soda, and lemon juice. Beat on low speed until just combined, about 1 minute.
- Cover dough with plastic wrap, then chill for at least 30 minutes, but up to 5 days, depending on when you want to make the cookies!
- Preheat oven to 350°F. Line a baking sheet with parchment paper, a Silpat, or non-stick spray. Scoop roughly 1/4 cup of batter onto the sheet, keeping at least 2 inches between each cookie. Bake for roughly 10 minutes, being careful not to overcook the cookies. Allow to cool for 10 minutes before serving.
Cookie bake times will greatly vary by ovens. Instead of taking them out at a certain time, look for a consistency where the cookie has risen and is soft to the touch, but does not feel wet and spongy underneath the surface. For the best consistency, bake your cookies in two batches, as you will learn from the first batch if you need more or less time for the second. And remember, all cookies continue to cook when after they are taken out of the oven. So when in doubt, take your cookies out a minute early!
Recipe adapted from Averie Cooks.