I love me some lemon. It's so versatile and bright, makes great desserts, and amps up other flavors. This recipe is such a simple one, but it's no less delicious! These cookies are soft and chewy but still hold up to its own, and they are rolled in sugar so they are an excellent little sweet treat.
I know a handful of people who have a gluten allergy - including one of my dear friends - so I decided to make a gluten free version using King Arthur Gluten Free Flour. You can make this with regular flour just as easily, too!
Servings: Makes 2 dozen cookies
Prep Time: 10 min
Total Time: 25 min
INGREDIENTS:
1 cup (2 sticks) butter, softened
1 1/2 cups sugar
1 lemon
1 egg
3 cups gluten free flour
1 tsp baking soda
Pinch of salt
Extra sugar (about 1/2 cup) for rolling
DIRECTIONS:
Preheat oven to 350 degrees F.
Beat butter, sugar, and the zest of your lemon with an electric mixer for about 3 minutes. Scrape down the sides of the bowl with a spatula.
Add in the egg and the juice of your lemon. Mix again.
With the mixer on its slowest setting, slowly add in the flour, baking soda, and salt, until just combined.
Using a cookie scoop, form walnut sized balls of dough. Roll each ball of dough in a bowl of sugar until all sides are covered. Place the balls of dough on a baking sheet that has been lined with parchment paper or a silicon baking mat.
Bake the cookies for 12 minutes. The edges should just barely start to color when you remove them from the oven. Let cool on the baking sheet for 5 minutes before allowing the cookies to cool on a wire rack.
Yorumlar