Bright and Tangy Lemon Cookies
These lemon cookies are a variation on a standard soft cookie recipe, loaded with extra lemon flavor.
Equipment
- Cookie Scoop
- Stand Mixer
- Baking Sheet
- Silicone Baking Mat
- Mixing Bowl
Ingredients
- 5 Tbsp Butter Softened.
- ½ Cup White Sugar
- 2 Lemon's Zest
- 1 Egg
- 1½ Tbsp Lemon Juice Fresh-squeeze is best.
- 1 Tsp Lemon Extract
- 1 Cup Flour
- 1 Tsp Baking Powder
- ¼ Tsp Salt
- Powdered Sugar To coat the cookies when baked.
Instructions
- In your mixer's bowl, combine the butter, sugar, and lemon zest. Mix until they've creamed together.
- Add the egg (and food coloring, if you want) and mix.
- Add the lemon juice and lemon extract and mix further. The dough will curdle; don't worry about it.
- Add the flour, baking powder, and salt, and continue mixing until it's well incorporated.
- Cover the dough in the mixing bowl and chill in the fridge for 30 minutes.
- Remove the dough from the fridge and, using a cookie scoop, scoop out balls of dough. You can get anywhere from 10-14 depending on how large you want your cookies and how large your cookie scoop/spoon is.
- Form the dough into globs and arrange on a cookie sheet. Put this in the freezer for 30 minutes.
- Preheat oven to 350 degrees.
- Ensure the dough balls are as round as possible, then bake for 13 minutes. The cookies will seem under-done; that's intentional to keep them soft and moist.
- Remove cookies from the oven and let cool completely. Dust with powdered sugar if you want, then enjoy.