Lemon Cookies

Ever since I made my Orange Creamsicle cookies, I have been wanting to make these lemon cookies. I figured if you can make a cookie with oranges, why not try lemons. After all, there’s the infamous Lemon Cooler’s that everybody loves, along with many other cookies, pies, and cake recipes made with lemons. And lemon’s, along with other citrus fruits, remind us all of spring and summertime {smile}. Who doesn’t want to be reminded of those warm, carefree days when we spend time outdoors?

For these cookies, I used Myer’s lemons. I have never baked with Myer’s lemons before, but when I saw these little yellow guys in the store, I just had to try and see what all the fuss is about. Needless to say, there’s a good reason why Myer’s lemons are so popular with baking. They’re lemony, yet not sour, maybe a little sweeter (if lemons can be sweeter) than your normal lemon. They are just deliciously refreshing!

Which is why, even though these cookies don’t look like your traditional lemon cooler that is bright yellow with food coloring and showered in powdered sugar, their taste reminds me of the lemon cooler. A refreshingly, sweet lemon taste that will brighten any day!

Try these Lemon Cookies today and bring a little sunshine into your life!

Lemon Cookies

Ingredients

2 and ½ cup all-purpose flour

2 Tablespoons corn starch

¾ teaspoon baking soda

½ teaspoon salt

1 cup butter, unsalted, softened to room temperature

½ cup granulated sugar

½ cup brown sugar, packed

1 teaspoon vanilla extract

3 Tablespoons Myer’s lemon juice, freshly squeezed

1 large egg

2 Tablespoons lemon zest

1 and ½ cups white chocolate chips

*optional* 4-5 drops yellow food coloring

Directions

Preheat oven to 375F. Spray 2 cookies sheets with non-stick spray, wipe off excess with a paper towel.

In a medium bowl, add together flour, corn starch, baking soda, and salt. Set aside.

In large mixing bowl, cream together butter, sugars, vanilla, and lemon juice.

Blend in egg and lemon zest. {*Optional* Add in yellow food coloring.*}

Slowly add in flour mixture until thoroughly blended. If mixture is too dry, add in a little water at a time until all ingredients are combined.

Drop dough mixture by tablespoonful onto prepared cookie sheet. *Be careful not to flatten cookies as this will make them dry.

Place cookie sheet into preheated oven and bake for 8-10 minutes. *Be careful not to brown cookies as this also dries out the cookie.

Remove cookies from oven and let cool on cookie sheet for 5 minutes before removing and placing on a wire rack where they can cool completely.

Store in an airtight container up to 1 week.

Makes approximately 36 cookies, 3 dozen.

 
 
 
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