American · Dessert
Soft Lemon Cookies
A pillowy, cakey American drop cookie built on bright lemon juice and zest, soft-baked just past the point of doneness so the centre stays tender while the edges hold a faint crackle of sugar.
$0
12 minsPrep
11 minsCook
53 minsTotal
EasyLevel
Nutrition per serving
201Calories
2.8gProtein
7.9gFat
29.8gCarbs
14.8gSugar
0.6gFiber
257mgSodium
66mgChol
4.6gSat Fat
33mgPotassium
15mgCalcium
1mgIron
0.1mcgVitamin B12
1.7mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Crisp Pilsner
local
Milk Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Zest and juice the lemon; set both aside separately.
2
In a bowl, beat the softened butter and 22g sugar with a hand mixer until pale and fluffy, about 2 minutes.
3
Beat in the egg yolk, lemon juice, lemon zest and vanilla extract until fully combined.
4
In a separate bowl, whisk together the flour, baking powder and salt, then fold into the wet mixture until a soft, slightly sticky dough forms.
5
Cover the dough and chill for 30 minutes so it firms up enough to shape.
6
Preheat the oven to 175°C (350°F) and line a baking sheet with parchment.
7
Divide the dough into 2 equal portions, roll each into a ball, then roll each ball in the reserved 7g sugar to coat.
8
Place the balls on the baking sheet spaced well apart and flatten slightly with your palm.
9
Bake for 10-11 minutes until the edges are just set but the centres still look soft and pale.
10
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 38g38g All Purpose Flour,
- 22g22g Sugar White,
- 16g16g Butter, softened,
- 9g9g Egg Yolk,
- 6g6g Lemon Juice,
- 2g2g Lemon, zested, flavouring,
- 2g2g Baking Powder,
- 0.5g0.5g Salt,
- 1.5g1.5g Vanilla Extract,
- 7g7g Sugar White, coating, 1
