Ingredients
- 1/2 cup Butter softened
- 3/4 cup Granulated sugar
- 2 tbsp Brown sugar packed
- 1 Egg
- 1 tbsp Lemon extract
- 1 tbsp Lemon zest
- 1 tbsp Honey
- 2 cups All-purpose flour
- 2 tsp Cornstarch
- pinch Salt optional and to taste
- 1/2 tsp Baking soda
- 2 tbsp Lemon juice
- Powdered sugar for dusting
Instructions
- Using an electric mixer fitted with the paddle attachment (or by hand using a whisk) combine the butter, sugars, egg, and lemon extract; beat until creamed, light, fluffy, and well combined.
- Scrape down the sides of the bowl, add the lemon zest, and honey; beat until well combined.
- Scrape down the sides of the bowl and add the flour, cornstarch, salt, and baking soda (keep the baking soda in a nice little mound rather than sprinkling it).
- Add the lemon juice directly on top of the baking soda. It will bubble and foam, which means the baking soda has been activated (this is good); if it doesn’t bubble it’s old and expired. Beat on until just combined.
- Form equal-sized mounds of dough, roll into balls, and flatten slightly on a baking sheet spaced at least 2 inches apart.
- Refrigerate while the oven heats up.
- Preheat oven to 350 degrees.
- Bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake or undersides could become too browned. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving.
- Dust with sifted powdered sugar before serving.
Nutrition
Calories: 212kcal | Carbohydrates: 32g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 120mg | Potassium: 37mg | Fiber: 1g | Sugar: 16g | Vitamin A: 257IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg
Lemon Cookies
Ingredients
- 1/2 cup Butter softened
- 3/4 cup Granulated sugar
- 2 tbsp Brown sugar packed
- 1 Egg
- 1 tbsp Lemon extract
- 1 tbsp Lemon zest
- 1 tbsp Honey
- 2 cups All-purpose flour
- 2 tsp Cornstarch
- pinch Salt optional and to taste
- 1/2 tsp Baking soda
- 2 tbsp Lemon juice
- Powdered sugar for dusting
Instructions
- Using an electric mixer fitted with the paddle attachment (or by hand using a whisk) combine the butter, sugars, egg, and lemon extract; beat until creamed, light, fluffy, and well combined.
- Scrape down the sides of the bowl, add the lemon zest, and honey; beat until well combined.
- Scrape down the sides of the bowl and add the flour, cornstarch, salt, and baking soda (keep the baking soda in a nice little mound rather than sprinkling it).
- Add the lemon juice directly on top of the baking soda. It will bubble and foam, which means the baking soda has been activated (this is good); if it doesn’t bubble it’s old and expired. Beat on until just combined.
- Form equal-sized mounds of dough, roll into balls, and flatten slightly on a baking sheet spaced at least 2 inches apart.
- Refrigerate while the oven heats up.
- Preheat oven to 350 degrees.
- Bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake or undersides could become too browned. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving.
- Dust with sifted powdered sugar before serving.
Nutrition
Calories: 212kcalCarbohydrates: 32gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 34mgSodium: 120mgPotassium: 37mgFiber: 1gSugar: 16gVitamin A: 257IUVitamin C: 2mgCalcium: 10mgIron: 1mg
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