SOFT AND CHEWY LEMON COOKIES
These soft and chewy lemon cookies are packed with big, bold lemon flavor for all you lemon lovers! They're soft, chewy and not at all cakey!
Provided by Averie Sunshine
Categories Cookies
Time 25m
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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).
- Add the lemon juice directly on top of the baking soda. It will bubble and foam, which means the baking soda has been activated and this is good; if your soda doesn't bubble it's old and expired. Beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake or undersides could become too browned. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
- Optionally, dust with confectioners' sugar. Or, for increased lemon intensity, make the lemon glaze and then sprinkle with additional lemon zest.
Nutrition Facts : Calories 267 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 36 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 126 grams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CHEWY LEMON SNOWDROP COOKIES
This recipe was updated in December 2017 to reflect reader feedback. The original recipe can be found as a PDF here.Chewy Lemon Snowdrop Cookies are perfectly little pillows of chewy lemonness. They look unassuming, but might be the best cookie ever made!
Provided by Cassie Johnston
Categories Desserts
Time 1h10m
Number Of Ingredients 11
Steps:
- Combine the lemon zest and sugar in the bowl of a stand mixer. Using your hands, rub the zest into the sugar for a minute or so until the mixture is very fragrant.
- Add the butter. Using the paddle attachment, cream together the butter and lemon sugar, stopping to scrape the sides of the bowl as necessary.
- Add the lemon juice, honey, vanilla extract, and lemon extract and beat until combined. The mixture may look curdled because of the lemon juice.
- Add the flour, baking soda, and sea salt, and beat until the dough comes together and begins to form a ball. Chill the dough in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F.
- Form the dough into balls about an inch and a half in diameter and place them two inches apart on a cool, ungreased cookie sheet.
- Bake in the preheated oven for 8-10 minutes, or until the bottoms are light golden brown.
- Let the cookies cool on the baking sheet for a couple of minutes, then carefully transfer to a rack to cool completely.
- Once the cookies have cooled, toss them in powdered sugar and serve. Store extras in an airtight container.
Nutrition Facts : Calories 118 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2 cookies, Sodium 26 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
CHEWY HONEY LEMON COOKIES
Make and share this Chewy Honey Lemon Cookies recipe from Food.com.
Provided by MARIA MAC
Categories Drop Cookies
Time 18m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F
- In a small bowl, combine flour and baking soda. Beat honey, butter, sugar and lemon peel with an electric mixer, in a large bowl, until creamy. Add egg substitute and beat until smooth. Reduce speed to low and gradually stir in flour mixture until blended.
- Drop dough by rounded teaspooons 2 inches apart on nonstick or lightly greased cookie sheets. Bake for 7 to 8 minutes or until lightly browned. Cool completely on wire racks.
- While cookies cool, blend powdered sugar and lemon juice until smooth. Drizzle over cooled cookies.
- Makes 24 cookies.
ICED HONEY LEMON COOKIES
These cookies are so soft and the citrus flavor is so unique. I hope you love these tender cookies as much as my family does! A perfect summer afternoon treat with your lemonade!
Provided by Dine Dish
Categories Drop Cookies
Time 27m
Yield 3 dozen
Number Of Ingredients 13
Steps:
- In a small mixing bowl, cream butter and sugar together; beat in egg.
- In a separate bowl, combine flour, baking powder and salt.
- In another separate bowl, combine honey, yogurt, lemon peel and lemon extract.
- Alternate between adding the dry ingredients and the honey mixture to the creamed mixture; mix until well blended.
- Drop by tablespoonfuls, 2-inches apart onto greased baking sheets.
- Bake at 350° for 10-12 minutes or until a light golden color; remove to wire racks.
- For the icing, in a small bowl combine the confectioners' sugar and lemon juice until smooth.
- Brush over the warm cookies and sprinkle with the grated lemon peel.
Nutrition Facts : Calories 945.2, Fat 30, SaturatedFat 18.1, Cholesterol 144.4, Sodium 735.8, Carbohydrate 162.6, Fiber 2.4, Sugar 105, Protein 10.8
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