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
Nutrition Facts
Lemon Cookies
Amount Per Serving
Calories 57.3
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @recipemagik or tag @recipemagik