Let’s talk about lemon cookies. Being a chocoholic, few cookies come out of my kitchen that contain no chocolate. And by few I mean, I think I’ve only ever baked one cookie that didn’t have chocolate.
I’m still a chocoholic, but these soft and chewy lemon cookies have proven themselves worthy of being baked in my kitchen.
The ingredients are simple and easy, but I will warn you — the lemon extract smelled like vodka. Pretty sure it’s just straight alcohol, acid and lemon juice. So watch out for that.
If you plan to make these, make sure you have a dope microplane citrus grater/zester on hand because I did not have a dope microplane on hand and I spent a good 15 minutes breaking a sweat in my already hot kitchen on a 70 degree December day trying to zest lemons on something about as sharp as a nail file.
The dough is beautiful and more like a batter. Also, it smelled like vodka.
This dough, since it’s like a batter, needs to chill for several hours. I left mine in the fridge for 4-5 hours and it was still almost too soft to work with — probably because of the high alcohol content. I suggest freezing it for an hour or two.
The best part? You get to roll these in confectioner’s sugar, which, when baked turns into a just-sweet-enough shell-like glaze over top.
Soft-Baked Lemon Cookies // RECIPE & INSTRUCTIONS
This recipe comes from Dessert Now, Dinner Later. The original recipe calls for yellow food coloring, but I left it out. The cookies were adequately yellow even without it.
- 10 tbsp butter
- 1 cup granulated sugar
- zest of 2 lemons (about a tablespoon)
- 1 large egg
- 1 large egg yolk
- 2 tbsp lemon juice (about 1/2 a lemon)
- 1 1/2 tsp lemon extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- powdered sugar for rolling dough balls
- With an electric mixer, cream butter, sugar and lemon zest in a large bowl until combined. Add egg, egg yolk, lemon juice and lemon extract. Combine thoroughly.
- In a separate bowl, whisk together flour, baking soda and salt.
- Add the dry ingredients to the wet and mix until well combined. You may have to stop occasionally to scrape the sides of the bowl.
- Scoop 1 oz dough balls and roll them in powdered sugar. If you don’t have a scale, it was probably about a tablespoon and a half of dough per ball.
- Bake at 350 degrees for 10-12 minutes. They will look underdone, but they’ll set up on your baking sheet or wire rack.
- Let cool on sheet for 5-6 minutes, then transfer to wire rack to cool completely.
I can’t even begin to describe how soft and fluffy and chewy these cookies are.
The powdered sugar sort of melts in your mouth and coats everything in lemon-y goodness.
It turns out cookies that aren’t made of and stuffed with chocolate can be good too. Who knew?
If you like these, you might also dig the Soft and Chewy Vanilla Sugar Doodle Cookies. Mostly the same, but with bread flour for an even chewier texture. So good.