Ingredients: |
Ingredients: 1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 tbsp light brown sugar, packed
1 large egg
1 tbsp lemon extract
2 tbsp lemon zest
1 tbsp honey
yellow food coloring, optional and as desired
2 cups flour
2 tsp cornstarch
pinch of salt, optional and to taste
1 tsp baking soda
2 tbsp lemon juice
|
Directions: |
Directions:Combine the butter, sugars, egg, and lemon extract in a large bowl and beat with an electric mixer on medium-high speed until creamed light, fluffy, and well combined.
Scrape down the sides of the bowl. Add the lemon zest, honey, and optional food coloring, then beat with the electric mixer until well combined.
Scrape down the sides of the bowl. Add the flour, cornstarch, optional salt, and baking soda (keep the baking soda in a small mound, don't sprinkle it around).
Add the lemon juice directly on top of the baking soda. It will bubble and foam which means it's been activated and is good. Then beat on low speed until just combined.
Scrape down the sides of the bowl. Then use a cookie scoop, or your hands and make 12 equal-sized balls of dough and flatten slightly.
Put the mounds on a large plate and cover with plastic wrap. Refrigerate for at least 3 hours, up to 5 days.
Preheat oven to 350º F. Spray a baking sheet with cooking spray.Place the mounds at least two inches apart and bake for about 10 minutes, or until edges and tops have just set and they're pale and glossy in the center. Cool for 10 minutes before serving. |
This recipe for Lemon Cookies is from