Lemon Cookie Recipe

Lemon Cookie Recipe

My name is Bev and I love cookies. To please me the most, they MUST be of the chocolate {preferably double/triple chocolate} or lemon variety. I’m not really that fussy, am I? 

The lemon must be tangy and taste of lemons {do you get what I mean when I say this?} – a hint of lemon is not enough for my taste buds. I need a lemon HIT.

I found this recipe from Lauren’s Latest – Originally, my first attempt, I made them exactly as the recipe, but found they were  not lemony enough for me.

So I set about amp-ping up the lemony-ness to suit. I also happened to have some good quality lemon essence in my store cupboard, so added a couple of drops of this too for good measure. I do have a ‘in for a penny, in for a pound’ type of attitude when I’m cooking {I’m not at all good at following recipes} – I’m pleased to report though the addition of the extra ingredients paid off and the outcome was just what I was hoping to achieve.

The result: Happy Bev and Happy everyone else who has tasted them.

Lemon Cookie Recipe

Lemon Cookie Recipe

Lemon Cookie Recipe

Lemon Cookie Recipe

Lemon Cookie Recipe

Lemon Cookie Recipe

Lemon Cookie Recipe

Cool

cool 2

eat

Lemon Cookie Recipe
Author: Bev Williams-Krause | Iris May Style
Prep time:
Cook time:
Total time:
Serves: 16
Moist lemony cookies
Ingredients
  • 114g butter, softened
  • 200g granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 whole egg
  • 2 teaspoons finely grated lemon rind
  • 3 tablespoons lemon juice
  • A couple of drop {tiny amount} of lemon essense.
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 188g plain flour
  • icing sugar for dipping before baking.
Instructions
  1. Preheat your oven to 165 degrees.
  2. Cover 2 or 3 baking sheets with baking paper.
  3. In an electric mixer, cream butter and sugar together until light and fluffy.
  4. Add the vanilla, egg, lemon zest and juice and mix until incorporated.
  5. Scrape sides and mix again.
  6. Add all of the dry ingredients {except for the icing sugar} slowly mix until just combined.
  7. Scape sides and mix again.
  8. Pour powdered sugar in to a cereal bowl and roll dessert spoon ball of cookie dough in the sugar to thoroughly coat.
  9. Place on prepared baking sheet.
  10. Bake for 10-11 minutes.
  11. You are looking for a slight browning on the edge of the cookies and for most of the icing sugar to have disappeared.
  12. Leave on the baking tray for a few minutes before transferring to a wire rack to cool completely.
  13. Once cool, these cookies can be frozen for later enjoyment 😉

 

Do you have a favourite ‘go-to’ cookie recipe?

Or a flavour that you just can’t resist?

 

Bev,

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