Friday, November 17, 2017

Lemon Cookies

Lemon Cookies
Lemon Cookies
Here is the third of five cookies recipes I baked for a Pre-Thanksgiving Potluck at work earlier this week. The cookie is soft and chewy with a tender crumb, and has the perfect balance of lemon from the zest, extract, and juice. If you are a lemon lover like I am, you need to make these cookies. I looked around for a recipe I would like, but read so many mixed reviews I decided to come up with my own recipe. See recipe below.

Dreamy tasting Lemon Cookies
Yield: 2 1/2 Dozen Cookies

2 cups King Arthur All-Purpose Flour

1 teaspoon Baking Soda

1 teaspoon Baking Powder

1/2 teaspoon Coarse Salt

1 cup Granulated Sugar

12 tablespoons (1 1/2 sticks) Unsalted Butter, softened and cut into cubes

2 Large Eggs

2 tablespoons Lemon Zest (Zest of 4 lemons)

3 tablespoons Freshly Squeezed Lemon Juice (About 2 Lemons)

1 teaspoon Lemon Extract

Lemon Cookies
Heat oven to 350 degrees.

Line baking sheets with parchment paper.

In a large bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.

Using a mixer with the paddle attachment on medium speed, cream sugar and butter until light and fluffy, 1-2 minutes.

Add lemon zest and mix for bout 30 seconds.

Add eggs one at a time and mix just until incorporated.

Add lemon juice and lemon extract and mix until combined.

Turn mixer to low speed, and gradually add flour mixture until incorporated.

Lemon Cookies are do divine!
Once dough has formed, cover with plastic wrap and freeze for 1/2 hour or chill in fridge for 1 hour.

Using a tablespoon or cookie scoop, form and place dough balls on baking sheets spacing 2 inches apart.

Bake for 10-12 minutes or until cookies are set and slightly browned around the edges.

Wait 3 minutes and transfer to wire racks to cool completely.


-Sophia/Two Frys

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