Lemon Cookies

Lemon Cookies

These lemon cookies are dedicated to my friend Tess, who astutely pointed out to me that most of my latest pins on Pinterest were of lemon baked goods. “Are you throwing a lemon-themed party?!” she asked, and I, not realizing my pinning trend, had no idea what she was talking about. But she was right. Lemon cupcakes, lemon cookies, lemon cakes, lemon parfaits, lemon puddings… it was getting out of hand. My favorite color IS yellow and one of my favorite flavors IS lemon, so I decided to go ahead and make lemon cookies in her (and spring’s!) honor.

I love soft, melty, buttery cookies. And these lemon cookies do not disappoint. They’re versatile, really, because you can cook them on the shorter side and end up with melt-in-your-mouth treats, or just a little longer and you still get that crispy, flakey texture. They come together very quickly, don’t require complicated ingredients, and they stay fresh for days! I think. I wouldn’t know, actually, because they were gone within a day at my house. They probably will be gone at yours, too. Unless you have willpower stronger than steel.

I even ate one for breakfast.

Lemon Cookies

I lied. I ate two for breakfast.

Print
Lemon Cookies

Serves: About 2 dozen cookies

Ingredients

2 cups + 2 tbsp flour
1 tbsp corn starch
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter, softened
1 1/4 cup granulated sugar
zest of 2 lemons (about 2 tbsp)
1 large egg
1 large egg yolk
2 tbsp fresh lemon juice
1 1/2 tsp vanilla extract

Directions

Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside. In the bowl of an electric stand mixer, combine the butter, sugar, and lemon zest. Whip together until light and fluffy, about 3 minutes. Mix in the egg and egg yolk, then mix in the lemon juice and vanilla extract. Slowly add the flour mixture until just combined.

On a baking sheet lined with parchment paper, scoop out large tablespoons of cookie dough. Leave about 2" of space between. Bake for about 9-11 minutes. Allow cookies to cool for a few minutes on the baking sheet, then move to a cooling rack to finish cooling.

Notes

http://mackincheese.com/lemon-cookies/

Posted in: Baking, Recipes / Tagged: , , ,

9 Thoughts on “Lemon Cookies”

  1. Rosie @ Blueberry Kitchen on March 26, 2013 at 9:41 am said:

    I love anything lemon flavoured, your cookies look and sound delicious!

    Reply↓
  2. rdliving on March 30, 2013 at 9:52 am said:

    Making these today – thanks! Thinking I will also try them with lime.

    Reply↓
  3. Laura on April 2, 2013 at 4:33 pm said:

    Wonder if kumquat cookies would taste good. They have the tangyness of lemon.

    Reply↓
  4. Cheryl Norman on April 8, 2013 at 7:39 am said:

    I will try this recipe. LOVE lemon cookies. I may substitute coconut oil for the butter to reduce the sat fat content. I’ve had success doing that.

    Reply↓
  5. Haley on April 11, 2013 at 8:15 pm said:

    i just pulled the first batch out of the oven and they were absolutely delicious. thanks for sharing the recipe, cant wait to try some others.

    Reply↓
  6. casey on April 20, 2013 at 12:34 pm said:

    I’m making these for my GreenPeace bake sale this Wednesday at my high school – hopefully people like them!

    Reply↓
  7. pinkmarshmellows on June 9, 2013 at 6:50 pm said:

    I just tried your recipe and it turned out great! 🙂 Not as good as yours though haha

    Reply↓

  8. Pingback: Mmm Lemon Cookies | pinkmarshmellows

  9. Pingback: Buttery and Soft Lemon Cookies with Icing Recipe - lil bit

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