LEMON COOKIES

 

The best way to kickstart any season is to bake and share. Since Spring has sprung, why not welcome it by  baking some Lemon Cookies? If you are worried like me that you might inhale the entire thing in one batch, I have good news for you. These cookies freeze wonderfully. So right when you turn them into a ball, place them on a freezer friendly plate and stick them in the freezer for 30 minutes, then remove them and transfer them into a ziplock bag or airtight container.They go back in the freezer for as long as you want.  Bake as many cookies as you want and when you want it.

 

LEMON COOKIES
Yields 24
Spring recipe, dessert
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Prep Time
10 min
Cook Time
14 min
Total Time
24 min
Prep Time
10 min
Cook Time
14 min
Total Time
24 min
Ingredients
  1. • Unsalted butter - 10 tablespoons or 140 grams, softened at room temperature
  2. • Lemon zest - 1 tablespoon
  3. • Lemon Juice - 2 tablespoons
  4. • Sugar - 3/4 cup
  5. • Egg (large) - 1 and 1 yolk
  6. • Vanilla extract - 2 teaspoons
  7. • Yellow gel food coloring - 4 to 6 drops
  8. • All purposed flour - 2 cups
  9. • Baking soda - 1/2 teaspoon
  10. • Sea salt - 1/2 teaspoon
Instructions
  1. Preheat the oven to a 350 F (176.6 C) and line a large baking sheet with parchment paper.
    These cookies will need to be made in 2 batches, so if you have an extra baking sheet lying around, line it too.
  2. In a large mixing bowl, add the softened butter and sugar. Whisk until all combined.
  3. Add the eggs, lemon juice, zest and vanilla extract, give it a whisk. Now add the food coloring.
  4. In a separate bowl, mix the dry ingredients — baking soda, salt and all purpose flour.
  5. Slowly combine the dry mixture with the butter and egg mixture and whisk it until it turns into a smooth dough.
  6. With an ice cream or cookie scoop, scoop the mixture on to your palm and turn it into a ball. Then place it onto the baking tray 3 inches apart from one another.
    Make sure to not over crowd the baking sheet because the cookies expand.
  7. Place them on the top rack of the oven for 13 to 14 minutes. Transfer them onto a cooling rack to cool for about 15 minutes.

    Cookies are ready, enjoy!
Notes
  1. • Lemon: Always wash your lemon before zesting and make sure to zest only the yellow part and not the white part, that's where the bitterness is.
  2. • Eggs: Crack your eggs in a separate bowl, in case they are rotten, your ingredients already in the large bowl will go to waste.
  3. • Butter: To soften butter, leave it at room temperature for 6 to 7 hours.
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