These lemon cookies are good! I set out to make some Butterfinger cookies, but found that the Butterfingers were stale. What to do? I had already made the base. Walnut and raisin? Walnut and fig? What else is in the cupboard? Sitting on my kitchen counter has been a lone lemon. I don’t use a ton of lemon in my cooking, not because I don’t like lemon, but because I just don’t know how to use it in my cooking.
I’ve been thinking about making an orange cake for a couple of weeks now, but lemon is kind of close to an orange, and a cookie is kind of close to a cake, right? Well, close enough in my mind to hold off my stomach for just a tad bit more. Ha!
For a while I thought that I don’t even like cookies, but now I’ve realized it’s because they’re always over sweet. After awhile all the cookies were tasting the same: sweet. My husband even commented on these lemon cookies repeatedly, which is worth mentioning because he’ll usually just devour without commenting much. Pretty sure I got a sweet little kiss because he liked them so much. Maybe I made that up. I can’t remember anymore. But it sure looks amazing as you can see below:
I didn’t want the lemon flavor to be overpowering, so it’s not crazy lemony or anything. I wanted a cookie that would be delightful with my morning cup of tea. Can’t say I’m disappointed. And I am sure you won’t be either, so let’s check out the recipe below!
– 1 and 3/4 cups all-purpose flour
– 3/4 teaspoon baking soda
– 1/4 teaspoon salt
– 3/4 cup granulated sugar
– 1/2 cup (1 stick) salted butter, softened
– 1 large egg
– Zest from 1 lemon (organic, otherwise there will be all sorts of nasty chemicals on it!)
– 1 tablespoon of lemon juice
Preheat oven to 375F degrees. Combine flour, baking soda, and salt in a bowl and set aside. Beat sugar and butter until creamy, with a light yellow color. Beat in egg until just combined. Beat in zest. Gradually beat in flour mixture. Beat in lemon juice. Drop tablespoon of dough onto ungreased baking sheet (the dough will be quite thick). Bake for 10-12 minutes or until lightly browned. Cool and enjoy!