Try this Tart and Tangy Lemon Cookies recipe, or contribute your own.
- Carbohydrate 3.49591666269842 g
- Cholesterol 847.63333333002 mg
- Fat 20.2393333326043 g
- Fiber 0 g
- Protein 26.5115833305912 g
- Saturated Fat 6.42176666621268 g
- Serving Size 1 1 recipe (241g)
- Sodium 322.874999913013 mg
- Sugar 3.49591666269842 g
- Trans Fat 3.35237499996272 g
- Calories 302 calories
Step-by-step
- In the bowl of a standing mixer on medium speed, cream the butter and sugars together until well blended. Scrape down the sides of the bowl.
- With the mixer on low speed, add eggs, one at a time, until blended.
- Add lemon juice and zest, mixing until blended.
- In one addition, add salt (if using), baking powder and flour. Mix until just blended.
- Cover and chill dough overnight.
- Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper or silicone baking mat.
- Drop by rounded scoopfuls (I used a small cookie scoop) onto prepared baking sheets. Bake until edges are firm with no color, about 7-10 minutes.
- Let cool on baking sheets for 5 minutes, then transfer to cooling racks and let cool.
- Once cool, dust with powdered sugar.
Standard measurements provide only a structural blueprint, leaving critical textural outcomes entirely dependent on manipulation. Chilling this dough overnight is non-negotiable because the high butter content requires adequate time to solidify completely; rushing this step causes the cookies to spread too quickly on the baking sheet, yielding a greasy, flat disk rather than a tender morsel. Creaming the butter and granulated sugar on medium speed incorporates microscopic air pockets, which chemical leaveners like baking powder later expand during baking at 375 degrees Fahrenheit. Adding the eggs individually ensures proper emulsification, preventing the batter from breaking and resulting in a uniform crumb. Over-mixing the all-purpose flour once added develops excessive gluten strands, transforming a delicate pastry into a tough, bread-like chew; stop the mixer the exact moment the flour disappears into the wet ingredients. Watch the oven closely between the seven and ten-minute mark, pulling the sheets when the edges are firm but completely devoid of browning to maintain a soft interior. Dietary adjustments require careful attention when substituting standard fats or flours, as altering hydration levels directly impacts spread and structure. Cool the baked batches directly on the pans for precisely five minutes before transferring them to wire racks to finalize the setting process without trapping steam.
