I’m still on a citrus fruit kick and have been looking for a good recipe with lemon flavoring. Earlier this year I tried Lemon Scones and oh my, were they bad….even with coffee and I will eat anything if you pair it with coffee! Therefore, dear readers, I did not and will not post that recipe. Sorry…it sounded good in theory. However, I did come across a luscious lemon cookie recipe by Lauren Brennan and they’re great!
They remind me a lot of Archers Lemon Cookies – lemony without too much acid and sweet with a delicate texture. Bret’s not much on lemon so I made these while he was out of town and got to graze on them for almost a week. I definitely got my lemon fix from these delicious cookies. I thought I’d be smart and do half of them rolled in powdered sugar as the recipe instructs (see photo above) and the other half in sparkly turbinado-like sugar (hmm, see photo below).
I squeezed some left-over lemon juice into about 1/4 C. large-grained sparkling sugar, spread it out to let it dry, and then rolled the second batch of cookie dough in it. As you can see, they didn’t turn out particularly pretty, but they were better this way with the lemony sugar crunch. Maybe next time I’ll just dip the tops of the rolled dough in it instead of coating the entire cookie….
- 1/2 C butter , softened
- 1 C granulated sugar
- 1/2 tsp vanilla extract
- 1 whole egg
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 2 drops lemon extract (optional)
- 2 drops yellow food grade coloring (optional)
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1 1/2 C all-purpose flour
- 1/2 C powdered sugar
Preheat oven to 350 degrees. Spray baking sheets with non-stick cooking spray or line with parchment paper and set aside. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, juice, lemon extract, and yellow food coloring (if desired). Scrape the sides of the mixing bowl and mix again. In a medium bowl, combine the salt, baking powder, baking soda and flour. Slowly add the flour mixture to the sugar/butter mixture and mix on low until just combined. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball, roll in powdered sugar and place on prepared baking sheet.
Bake for 9-11 minutes or until bottoms begin to barely brown and cookies puff up. Cool cookies on the cookie sheets about 3 minutes before transferring to cooling rack.