I have a weakness for anything lemon. My dad has a Meyer lemon tree that puts out a ridiculous number of lemons every year, and needless to say, they never go to waste. So, when I needed a cookie to take to dinner at my friend’s house, I decided this would be the perfect thing to snack on while we played games. These are some of the lightest cookies I’ve ever made, and have just a slight sweetness and lemon flavor, so they’re not overpowering, but just give you a little bit of something sweet for after dinner.
Recipe – Makes approximately 36
1/2 c unsalted butter, room temperature
3/4 c sugar
2 T lemon juice
1/2 t vanilla
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/4 c flour
- Preheat oven to 350°
- Cream together the butter and sugar
- Add the egg, juice, and vanilla
- Sift in the baking powder, baking soda, salt, and flour
- Mix until just combined
- Drop by 2 t balls onto a lined baking sheet
- Bake until just barely golden around the edges, about 10-12 minutes
- If you don’t feel like sifting everything, just sift the flour and add in the other dry ingredients prior to the flour. Sifting a combined 2 teaspoons of dry ingredients won’t make that much of a difference.
- Let them cool on the cookie sheet for a minute or so before moving them to the cooling rack so that the bottom stays just a little crisp and they don’t fall.