Happy actually spring!
While we’re still waiting on local fruit to crop up (heh, get it?) at markets and in our gardens, such as strawberries and rhubarb (yes I know it’s not a fruit but it’s used as one deal with it), the desire for fruited pastries at market is insatiable. I mostly fill the gaps with jams and fillings made with last year’s crops, as well as use more chocolate and nuts that I do throughout the warmer months.
But an excellent gap-filler is the fresh lemon cookie. It’s sweet, chewy, tart, and full of lemon flavor, thanks to copious zest and a touch of lemon extract. Surprisingly to me, it’s the most popular with my kid customers, beating out peanut butter cookies and chocolate almost every time. (Adults enjoy it, too!)
These cookies spread a bit more than my other sugar cookie recipes, making them crisp on the edges and just look enormous. Make sure to give them plenty of space on your baking sheets.
Now, enjoy some lemon cookies before the fruitstravaganza begins! Oh, and when this recipe gives you bald lemons, make lemonade.
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I’ll show myself out.
Fresh Lemon Cookies
Sweet and tart, these are a crowd pleaser. They spread more than other sugar cookies, so leave plenty of space between them while baking.
you will need:
- 2 c all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- ¾ c (1 ½ sticks) unsalted butter, room temperature
- 1 ½ c granulated sugar, plus ¼ c for rolling
- grated zest of 2-3 medium lemons (divided use)
- 2 medium or large eggs
- ½ tsp vanilla extract
- 1 ½ tsp lemon extract
Directions
- Preheat the oven to 350 degrees F. Line two heavy-bottomed baking sheets with Silpats or parchment paper.
- In a medium bowl, combine your dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
- Place ¼ c granulated sugar into a small bowl, and combine with 1-2 tsp lemon zest, breaking apart any clumps (you can use your fingers). Set aside.
- In a large bowl or bowl of a stand mixer with paddle attachment, beat the butter until creamy, about 1 minute (or 2 minutes by hand with a wooden spoon). Add granulated sugar and remaining lemon zest, and beat until light and fluffy, about 2-3 minutes. Add eggs, vanilla, and lemon extract and beat until combined. Add the flour mixture and beat until just combined.
- Form the cookie dough into 2 tablespoon-sized balls. (If you want mega cookies, use a ¼ c muffin scoop for each dough ball, and adjust your baking time 2-3 minutes longer.) Roll each ball in the lemon sugar and place dough balls on your lined pan, at least 2 inches apart.
- Bake at 350 degrees for about 12-14 minutes, rotating the pans halfway through baking and tapping the pans once or twice against the oven racks to flatten. (Bake shorter for chewier cookies, and longer for crispier cookies.) Transfer the sheet to a wire rack to cool for about 5-10 minutes, then transfer cookies to wire racks to cool completely before storing.
The Crunchy Baker 