Soft and Chewy Lemon Cookies

The cookies pack a powerful lemon punch, they’re soft and dense rather than cakey, and they’re thick enough to sink your teeth into. For robust lemon flavor, I used lemon three ways: extract, zest, and juice. If you wanted to intensify that, glaze and sprinkle with zest like the Lemon Lemonies (linked below). Honey helps keep the cookies moist and cornstarch keeps them soft. Any lemon lover will adore the cookies.

INGREDIENTS:

  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 tablespoons light brown sugar, packed
  • 1 large egg
  • 1 tablespoon lemon extract
  • 2 tablespoons lemon zest
  • 1 tablespoon honey
  • yellow food coloring, optional and as desired
  • 2 cups flour
  • 2 teaspoons cornstarch
  • pinch salt, optional and to taste
  • 1 teaspoon baking soda
  • 2 tablespoons lemon juice
  • confectioners’ sugar for dusting or lemon glaze + lemon zest, optional

Soft and Chewy Lemon Cookies #Cookiesrecipes

DIRECTIONS:

  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, lemon extract, and beat on medium-high speed until creamed, light, fluffy, and well combined, about 4 minutes.
  2. Stop, scrape down the sides of the bowl, add the lemon zest, honey, optional food coloring, and beat on medium-high speed until well combined, about 2 minutes. I used 1 teaspoon gel food coloring; add drops or gel to desired shade. One teaspoon gel makes the batter quite yellow but it mellows slightly after adding the dry ingredients.
  3. Stop, scrape down the sides of the bowl and add the flour, cornstarch, optional salt, and baking soda (keep the baking soda in a nice little mound rather than sprinkling it).
  4. Full instructions visit @averiecooks

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