Soft Lemon Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
Roughly 7 tablespoons of butter, no salt, melted and cooled off
02 -
¾ cup plus two extra tablespoons (175g) of sugar you'd use for coffee or tea
03 -
1 big spoonful of zest from a lemon (about 2 lemons worth)
04 -
1 small spoon of lemon extract
05 -
Half a small spoon of vanilla extract
06 -
One big egg and one yolk, both at room temp
07 -
2 small spoons of freshly squeezed lemon juice
08 -
2 cups (250g) of plain all-purpose flour, measured by scooping and leveling
09 -
1 small spoon of baking powder
10 -
1 small spoon of cornstarch
11 -
Half a small spoon of salt
→ For Rolling
12 -
¼ of a cup (50g) of table sugar
13 -
¾ cup (90g) of powdered sugar that’s been sifted
# Instructions:
01 -
Set your oven to 350°F so it can warm up. Put parchment paper on two baking trays.
02 -
Rub lemon zest into the sugar for about 30 seconds to bring out the oils.
03 -
Add the cooled melted butter and both extracts to the lemon-sugar mixture. Whisk in the eggs one at a time and then add the lemon juice.
04 -
Sift baking powder, cornstarch, salt, and flour together. Gently mix these into the wet mixture twice, just until it all comes together.
05 -
Roll dough balls weighing about 1 to 1.2 oz each. Dip them first in standard sugar, then coat them in powdered sugar. Line them up on the baking trays about 2 inches apart.
06 -
Bake cookies for 9 to 11 minutes. They should look puffed up and just set in the middle. Let them cool directly on the pan for 10 minutes before moving to a rack.
# Notes:
01 -
They stay fresh at normal room temp for up to 3 days
02 -
You can freeze them if needed
03 -
Baking them too long will make them less soft