It is starting to feel like summer here in Pennsylvania and I needed a cookie to back that up. These lemon cookies are that cookie. The brightness just feels right for this time of year and also I have been buying lemons every time I have gone to the grocery store and then forgetting about them, so I needed to use them up. It’s sort of ironic because I used to not like lemon in anything at all. I would go out of my way to avoid it, but over the years I have grown to really love it. Now, the more lemony the better!! I tried a couple different recipes and the following is the one I landed on. They are a soft, light cookie that will have you going back for more, again and again!! I hope you love these lemon cookies as much as I do!
- 1&3/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg
- zest of 1 lemon
- 1 Tablespoon freshly squeezed lemon juice
- 1&1/2 teaspoons lemon extract
What to do…
- In a mixing bowl combine dry ingredients, stir with a whisk and set aside.
- In the bowl of a stand mixer, fitted with the paddle attachment, or in a large bowl if using a hand mixer cream together the softened butter and sugar.
- Add in the egg, lemon zest, lemon juice and lemon extract. Mix until combined.
- Add the dry ingredients to the wet ingredients and mix at medium speed just until mixed.
- Cover the bowl and refrigerate the dough for about 30 minutes.
- Meanwhile, preheat the oven to 350 degrees and line cookie sheets with parchment paper.
- Remove chilled dough from refrigerator.
- Using a small cookie scoop or rounded tablespoons place cookie dough on cookie sheets. You can roll dough into balls and press down slightly on them as well.
- Bake for 10 minutes.
- Allow cookies to cool on cookie sheets for a few minutes, then transfer to wire racks to cool completely.
*Recipe adapted from Live Well, Bake Often