Lemon desserts are one of my favorite things to make. Infusing things with fresh lemon zest is therapeutic in its own way, similar to how most people feel about chocolate. This recipe is made with...
....lots of pantry staples that you should already have in your kitchen. This recipe was made on a whim to use up some organic lemons I had in my fridge. The cookies are tart, but still sweet. Crunchy on the outside but light and fluffy in the middle.
The best way to keep these cookies soft is not to overcook them. As soon as you see even a slight golden color on the edges or beneath the cookies, take them out right away and they will deflate and continue to cook even outside of the oven.
If you experience a lot of homemade cookies with hardened, crunchier bottoms than you'd prefer, cooling cookies on a cooling rack ensures that they cool faster than if you were to leave them on the hot baking sheet. This stops the cooking process quickly thus eliminating the tough cookie problems.
Happy baking!
Lemon Sugar Cookies
Ingredients (36 cookies)- 1 stick of butter, softened
- 1 1/2 cups sugar
- 1 egg
- 2 1/4 cups flour
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp vanilla
- zest of one large lemon
- juice of 1 large lemon
- 1/4 cup sugar for rolling
Instructions
- Preheat oven to 350 degrees.
- Cream together sugar and softened butter until smooth.
- Stir in egg until incorporated.
- Add flour, baking powder, salt, vanilla, lemon zest, and lemon juice.
- Wrap dough in plastic wrap or ziploc bag.
- Refrigerate dough for 20 minutes.
- Roll into one inch balls, then roll in sugar.
- Place on baking sheet and bake for 8 minutes or until SLIGHTLY golden on bottom of cookies.
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