- Food: Lemon Cookies
- Writer: Lizzie Green
- Content-Type: Food Blog
These delectable lemon cookies feature crisp edges, scrumptious chewy centers, and a sweet citrus flavor. As a treat in the afternoon, I adore them with tea.
I’ve found a new favorite treat in these lemon cookies! They feature a great blend of light and bright citrus flavor, a chewy center, and a softly crunchy edge that is bakery-perfect.
Although I’ll be cooking these lemon cookies frequently throughout the Christmas season, I’d happily enjoy one on any given day of the year.
The Minimalist Kitchen, written by my friend Melissa Coleman, is where I found the recipe for these lemon cookies. Her blog, The Faux Martha, could be familiar to you.
If not, check it out because you’re going to adore her. She provides fantastically doable recipes for weeknight meals, very doable organizational advice (check out her lovely pantry), and man, can that girl bake.
Lemon Cookie Ingredients
You must immediately attempt this recipe for lemon cookies, I assure you. This is what you require:
- The foundation of the dough is made of all-purpose flour.
- These cookies have substance from the cornmeal and poppy seeds, which also add to their delicious crisp/chewy texture.
- Baking soda aids in their ascent.
- Sea salt brings out the flavor of the lemon.
- They are sweetened by sugar.
- In order to provide richness and highlight the citrus taste, butter and olive oil are combined.
- They are made to taste zesty, vibrant, and fresh using lemon juice and orange and lemon zest.
- Additionally, an egg enlarges them and enhances their juicy, chewy centers.
I’m done now! So let’s bake.
|20 minutes to prepare
12 minutes for cooking
Duration: 32 minutes
Serving: 12 big cookies.
This delicious lemon cookie recipe is from Melissa Coleman’s The Minimalist Kitchen Cookbook.
- 2 1/4 cups all-purpose flour
- 1/4 cup cornmeal
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup unsalted butter, at room temp
- 1 cup sugar, more for sprinkling
- 1 1/2 teaspoons lemon zest
- 2 tablespoons poppy seeds
- 1 1/2 teaspoons orange zest
- 1/4 cup extra-virgin olive oil
- 1 large egg
- 2 tablespoons lemon juice
- Put a baking sheet in the oven and preheat it to 350 degrees.
- Mix the flour, cornmeal, poppy seeds, baking soda, and salt in a medium bowl.
- Cream the butter, sugar, and zest on medium speed in a stand mixer with the paddle attachment until thoroughly incorporated. Lemon juice, oil, and egg are added. Continue blending for approximately a minute, scraping down the sides as necessary, until the mixture is pale and uniformly blended.
- Mix on low speed until barely mixed after adding the dry ingredients to the creamed components. There will be some density to the dough.
- Note that these cookies will spread, so leave space between each one as you scoop the dough onto the prepared baking sheet in 1/4-cup portions. Then, sprinkle sugar over the tops of the cookies. For 12 to 13 minutes, bake. Take the cookies out even though it may feel like they need another minute. Before moving to a cooling rack to finish cooling, allow it cool on the pan for 1 minute.
Advice: To speed up the process of bringing butter to room temperature, slice it into thin shreds that expose as much surface area as you can.