The Best Lemon Cookies loaded with zesty lemon extract, citrusy lime juice, and the fragrant lemon zest makes one hell of a cookie which is chewy around the edges, soft at the center and leaves your taste buds to feel fresh. It has got the just right amount of sweetness that doesn't take it away from the zesty taste of lemons.
Let's Bake Some Lemon Cookies
As you open the box and bring it close, you experience the divine smell of butter and lemon which makes your heart skip a beat! Smells like these can only be felt and experienced. As you bite into your lemon cookies, there is a burst of fresh lemon flavors in your mouth. It tastes like everything is born and soaked in lemon. It feels like you are tasting refreshing lemon sherbet in the form of a cookie.
Spring and lemon go hand in hand. As we are heading towards the Spring of 2020, I thought why not welcome the season with a fresh, fragrant, and flavorful batch of decadent lemon cookies. That zesty lemony taste and that refreshing citrus smell make me want to use lemons for almost every dessert that I'm going to make from today. I just can't get enough of lemon desserts!
Lemon is an ingredient that can make or mar a dish. You need just the right amount of everything. Too much lemon zest will make your recipe taste bitter. Similarly too less of lemon - especially when you are making lemon desserts - makes it taste dull and boring. When working with lemons, you have to reach that sweet spot where when you bite in, you get that zesty lemon taste - that you were looking for along with that right amount of sweetness which won't make it taste bitter. With my recipe for lemon cookies, I have tried to hit that sweet spot.
I have used some honey in my recipe. Therefore if you are looking for a lemon honey cookies recipe, then here it is.
Troubleshooting Tips for Baking The Best Lemon Cookies Ever
- Flour: While baking these cookies I had taken special care to not add too much flour. So, when you are making these cookies, make sure that you spoon and level your flour. Or else your cookies won't spread.
- Butter: To make sure that my cookies don't fall flat, I have use softened butter at room temperature. If you are melting your butter in the oven, make sure it doesn't turn liquidy. So, check after 5-7 seconds. Let it come down to room temperature before using it in your recipe. I have used salted butter. You can use this or unsalted butter as well.
- Cornstarch: I have seen that by adding cornstarch in my cookie dough, my cookies stay thick and chewier. Moreover, it doesn't fall flat. Cornstarch helps the cookie stand tight and erect.
- Baking Soda: Make sure you don't add too much leavner to your cookie dough. I have used 1 teaspoon baking soda for 1.5 cups of all-purpose flour.
- Chilling the Dough: I have tried skipping this step just to experiment. And, the results were completely shocking. Once we chill the dough, the ingredients mix well and the cookies are tighter and thicker.
Lemon Cookies
Ingredients
Wet Ingredients
- ½ Cup Brown Sugar
- 2 Tablespoon Lemon Zest
- ½ Cup Softened Butter Salted
- 1 Large Egg
- 3 Tablespoon Lemon Juice
- 1 Tablespoon Lemon Extract
- 1 Tablespoon Honey
- 1 drop Yellow Gel Food Color Optional
Dry Ingredients
- 1½ Cup All-Purpose flour
- 1 Teaspoon Baking Soda
- 1 pinch Salt
- 1 Tablespoon Cornstarch
Instructions
- Preheat oven to 350F or 177C and grease a 9*11 baking tray with cooking spray
- Take Brown Sugar and Lemon Zest in a bowl and mix well with a spoon. Until your sugar has that zesty lemony fragrance.
- Cream butter, fragrant sugar (from the first step), until light and fluffy with a hand mixer or a stand mixer.
- Add eggs, lemon juice, yellow gel food color, lemon extract, honey and mix well.
- In a separate clean and dry medium-sized bowl sieve all-purpose flour, cornstarch, baking soda, salt and whisk well.
- Add your dry ingredients into your wet ingredients in parts and just mix enough, Do not overmix.
- Use your hands to fold all the leftovers into your batter.
- Cover your dough with a lid or plastic wrap and Chill your cookie dough over-night for at least 30 minutes to 2 hours in the fridge.
- Use an ice-cream scoop to make small 1-inch or 1 tablespoon size balls and place them onto the parchment paper keeping at least a 2-inch gap between each cookie dough ball.
- Bake them for 10-11 minutes in a 9x11 baking tray lined with parchment paper.
- Let them chill in the baking tray at room temperature for at least 10 minutes.
- Transfer them onto a cooling rack and let them chill at room temperature for another 10 minutes.
Nutrition
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