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
LEMON COOKIES FROM SCRATCH
This is a fantastic lemon cookie recipe from scratch, making a batch of delicious, soft cookies with just a few lemons.
Provided by mushdg02
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h
Yield 20
Number Of Ingredients 10
Steps:
- Cream sugar, butter, and lemon zest together in a large bowl using an electric mixer until light and fluffy, about 3 minutes.
- Combine eggs, lemon juice, and vanilla extract in a cup; mix using a fork until combined. Beat into egg mixture slowly on low speed.
- Whisk flour, baking powder, and salt together in a medium bowl. Add to egg mixture slowly on low speed until just combined. Do not overbeat; dough will be sticky. Cover and chill dough in the refrigerator for 30 minutes; it will still be sticky after chilling.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
- Form dough into balls using a cookie scoop or tablespoon and roll each in powdered sugar. Place onto the prepared baking sheets, spacing 2 inches apart. Lightly smash each ball down using your hand.
- Bake in the preheated oven until the middle of each cookie is just barely set, 11 to 12 minutes. Let cool on a wire rack completely before storing in an airtight container.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 20.2 g, Cholesterol 30.8 mg, Fat 5.2 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 105.6 mg, Sugar 11.6 g
DREAMY LEMON BARS
this recipe was entered in 2016 king Arthur flour lemon bar competition. but I am also going to enter this at the world food championship this year in the dessert category. its lemony, dreamy and delicious its a winner winner lemon bar treat! from home cooking guru chef ava marie
Provided by Ava Romero
Categories Cookies
Number Of Ingredients 10
Steps:
- 1. for the lemon bar crust: In a bowl mix the crust ingredients until crumbly. And then press onto a 8x8 inch pan. Bake at 350 for 20 minutes.
- 2. In a large bowl beat eggs sling with juice, zest, flour, sugar and baking powder pour the lemon filling on top of crust. Return to oven for 20-25 minutes until set. Dust with powered sugar while it's out of the oven let cool. Cut into squares and enjoy
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