Soft and Chewy Lemon Cookies

Soft and Chewy Lemon Cookies takes around 25 minutes from beginning to end. This recipe makes 12 servings with 214 calories, 3g of protein, and 8g of fat each. For 60 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 3341 person were glad they tried this recipe. Many people really liked this side dish. A mixture of flour, unsalted butter, egg, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Averie Cooks. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 18%, this dish is not so awesome. If you like this recipe, you might also like recipes such as Soft and Chewy Lemon Cookies, Soft and Chewy Lemon Sugar Cookies, and Soft and Chewy Lemon Cheesecake Cookies.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 teaspoon baking soda

2 teaspoons cornstarch

1 large egg

2 cups flour

3/4 cup granulated sugar

1 tablespoon honey

1 tablespoon lemon extract

2 tablespoons lemon juice

2 tablespoons lemon zest

2 tablespoons light brown sugar, packed

pinch salt, optional and to taste

1/2 cup unsalted butter, softened

yellow food coloring, optional and as desired

Equipment:

hand mixer

mixing bowl

stand mixer

bowl

baking sheet

oven

Cooking instruction summary:

To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, lemon extract, and beat on medium-high speed until creamed, light, fluffy, and well combined, about 4 minutes. Stop, scrape down the sides of the bowl, add the lemon zest, honey, optional food coloring, and beat on medium-high speed until well combined, about 2 minutes. I used 1 teaspoon gel food coloring; add drops or gel to desired shade. One teaspoon gel makes the batter quite yellow but it mellows slightly after adding the dry ingredients. Stop, scrape down the sides of the bowl and add the flour, cornstarch, optional salt, and baking soda (keep the baking soda in a nice little mound rather than sprinkling it). Add the lemon juice directly on top of the baking soda. It will bubble and foam, which means the baking soda has been activated and this is good; if your soda doesn't bubble it's old and expired. Beat on low speed until just combined, about 1 minute. Stop, scrape down the sides of the bowl, and using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake or undersides could become too browned. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack. Optionally, dust with confectioners' sugar. Or, for increased lemon intensity, make the lemon glaze and then sprinkle with additional lemon zest. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

 

Step by step:


1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, lemon extract, and beat on medium-high speed until creamed, light, fluffy, and well combined, about 4 minutes. Stop, scrape down the sides of the bowl, add the lemon zest, honey, optional food coloring, and beat on medium-high speed until well combined, about 2 minutes. I used 1 teaspoon gel food coloring; add drops or gel to desired shade. One teaspoon gel makes the batter quite yellow but it mellows slightly after adding the dry ingredients. Stop, scrape down the sides of the bowl and add the flour, cornstarch, optional salt, and baking soda (keep the baking soda in a nice little mound rather than sprinkling it).

2. Add the lemon juice directly on top of the baking soda. It will bubble and foam, which means the baking soda has been activated and this is good; if your soda doesn't bubble it's old and expired. Beat on low speed until just combined, about 1 minute. Stop, scrape down the sides of the bowl, and using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly.

3. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.

4. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake or undersides could become too browned. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack. Optionally, dust with confectioners' sugar. Or, for increased lemon intensity, make the lemon glaze and then sprinkle with additional lemon zest. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.


Nutrition Information:

Quickview
213k Calories
2g Protein
8g Total Fat
32g Carbs
1% Health Score
Limit These
Calories
213k
11%

Fat
8g
13%

  Saturated Fat
5g
31%

Carbohydrates
32g
11%

  Sugar
16g
18%

Cholesterol
35mg
12%

Sodium
102mg
4%

Get Enough Of These
Protein
2g
6%

Selenium
8µg
12%

Vitamin B1
0.17mg
11%

Folate
41µg
10%

Vitamin B2
0.13mg
8%

Manganese
0.15mg
7%

Vitamin B3
1mg
6%

Iron
1mg
6%

Vitamin A
259IU
5%

Phosphorus
33mg
3%

Vitamin C
2mg
3%

Fiber
0.68g
3%

Copper
0.04mg
2%

Vitamin E
0.28mg
2%

Vitamin B5
0.18mg
2%

Vitamin D
0.23µg
2%

Magnesium
5mg
1%

Zinc
0.22mg
1%

Calcium
11mg
1%

Potassium
38mg
1%

Vitamin B6
0.02mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

5-Minute Rocky Road Fudge
Bell Pepper, Mango and Red Onion Chicken
Apple Cinnamon Streusel Muffins
Blueberry Buttermilk Corn Muffins
Mushroom Risotto
5 Ingredient Bacon Brussels Sprouts Slaw
Creamed Spinach Stuffed Tomatoes
Coconut Low Carb Candy Bars Like Almond Joy
Mint Chocolate Energy Bites
Strawberry Rhubarb Coffee Cake
Food Trivia

Ripe cranberries will bounce like rubber balls.

Food Joke

A young woman, who was at her father's funeral, asked her mother, "Mom, how did Dad die?" Her mom replied, "Heart attack." "What was he doing?" the daughter asked. Her mother said, "Well, we were having sex." This enfuriated the daughter, because they were both 80 years old. The daughter said, "You guys are 80 years old! You should have expected something like this! You're way too old to be engaging in this sort of activity!" The mom replied, "Well, you see, years ago, we realized that at noon every day, the church bells rang. So, we decided to work along to that nice, slow rhythm so that your father wouldn't have a heart attack. It worked for years too. That poor guy... he'd still be alive today if that darned Ice Cream truck hadn't come along..."

Popular Recipes
Bacon Wrapped Stuffed Dates

The Healthy Foodie

Mexican Chicken Casserole

Buns in My Oven

Strawberry Dark Chocolate Balsamic Salad

Jans Sushi Bar

Spicy Baby Bok Choy and Tofu Stir Fry

Grumpys Honey Bunch

Mini Cheddar Ranch Cheese Ball Bites