Winter has only been around for a few months, but to me, it feels like years. Here in good 'ole Springfield, MO, the sun tends to disappear for weeks at a time, only to be replaced by a nasty sleet/snow/rain annoying drizzle that is accompanied by a dreary grey sky. When the sun does resurface, you can find me by a window (with my coat still on, obviously) soaking it all in, because I know it'll disappear again soon.
The rationale behind the lemon cookies is simply an attempt to bring some summer flavors back into the cold winter days. We were teased by the 50-something weather this weekend, and these lemon cookies made a delicious partner to the sun rays that actually stayed around a full 2 days.
These cookies are super moist and perfectly chewy. I hope they bring a little sunshine into your life. Here's to hoping it magically becomes spring in February.
Cook for someone you love today.
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
10 Tbsp unsalted butter, softened
1 cup + 2 Tbsp granulated sugar
1 Tbsp lemon zest (from about 2 medium lemons)
1 large egg
1 large egg yolk
1 1/2 Tbsp fresh lemon juice
3/4 tsp lemon extract
1/2 tsp vanilla extract
1/2 cup powdered sugar
- Preheat oven to 350 degrees. Mix together flour, baking powder, and salt.
- In a separate bowl, whip together butter, sugar, and lemon zest until pale and fluffy. Once combined, mix in egg. Finally, blend in egg yolk.
- Add lemon juice, lemon extract, and vanilla extract to the wet mixture and mix until combined.
- Finally, with the mixer set on low speed, slowly add in dry ingredients and mix just until combined.
- Pour powdered sugar into a small bowl. Scoop out dough and shape into a ball, then drop in powdered sugar and roll to evenly coat. Transfer to a parchment paper lined baking sheet, repeat with remaining dough and space cookies 2-inches apart on baking sheet.
- Bake in preheated oven for approximately 10-13 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool finish cooling.