Lemon Cookies Recipe

Summer has just made its way to the hills of Shillong. Locked up in our shelter, quarantine has made us eat, sleep and repeat. Some says this is the time to bring out our inner creativity, and without cafe hangouts quarantine baking will surely eat up time. 

If you happen to be a lemon or a citric and sour fan like I am, this melt-in-your-mouth lemon cookies are going to bless your palate. Pair it with a gentle cup of red tea or an Earl Grey tea (if you happen to have one!) while soaking in the evening sun.

Using the most basic kitchen ingredients, this recipe may just make way to your oven quite often. The perfect balance of sourness and sweetness of this cookies is befitting for the summer.

Here are some few tips I would love to share with you:

  • Nothing beats freshness! I personally prefer using freshly squeezed lemon juice. The refrigerated lemon juice loses its acidity and citric value, hence does not bring out the robust lemon flavor in the cookies.
  • One of the mistakes I used to make is preheating the oven 10 mins prior to baking. Just few years ago I've learned that preheating your oven right before preparing the recipe or at least 45 mins before baking can make a huge difference to your baked goods.
  • Always chill the cookies before baking. This will help solidify the fats and minimized the spread of the cookies.

Lemon Cookies


Yeild : 30 - 35 small/med cookies | Prep Time : 15 mins | Chilling Time : 1 hour | Baking Time: 12 - 18 mins




Ingredients
  • Butter (softened) - 170 gm or 3/4 cup
  • Caster Sugar - 1/2 cup
  • Egg - 1
  • Lemon juice - 1/3 cup or 80 ml
  • Lemon extract - 1 tsp. (vanilla essence will work just fine too!).
  • Flour - 2 1/2 cups
  • Baking Soda - 1/2 tsp
  • Salt - 3/4 tsp
  • Grated lemon Zest of 1 lemon

Direction
  1. Cream butter and sugar until light, fluffy and well combined.
  2. Add egg and mix it well till well combined, then add the extract and gradually add lemon juice.
  3. Sift flour, baking soda and salt together.
  4. Add flour mixture to the creamed butter-sugar mixture to form a soft dough (Do not knead it, just gently mix it so it comes together)
  5. Cover the dough with plastic wrap and chill for at least 1 hour
  6. Preheat oven to 375 F (180 C)
  7. Roll out the dough to small balls and flatten it slightly with the help on a drinking glass bottom. Sprinkle grated lemon zest.
  8. Line a baking sheet and place dough mound, spaced 2 inches apart.
  9. Bake cookies for 12 - 18 mins or till slightly golden brown on the sides.
  10. Chill the cookies well before storing in an airtight container.


🍪Happy Baking!💖

Author : Naphilakmen Syiemlieh

For more recipes follow me on: 
Instagram : @naphi.syiemlieh


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