I hate lemon. That’s probably a strange way to introduce a post about lemon-flavored cookies, but it’s the truth. When it comes to desserts, my philosophy tends to be ‘If there’s no chocolate, I don’t want it.’
When I decided to write a recipe post this week, I knew I wanted to choose something fun and springy (Is that a word?!), and lemon was an obvious choice. From the vibrant color to the light, fresh flavor, lemon perfectly embodies the essence of spring.
So despite my general aversion to lemon, I decided to make a batch of these cookies. I figured I would end up letting someone in my family have instead of eating them myself.
Imagine my surprise when I turned out to actually really like them.
These cookies are the perfect treat for spring. They are soft, light, and airy. Sweet but not too sweet. I can definitely see myself enjoying one of these cookies with a coffee and a book on a sunny spring afternoon.
For the most part, I followed the recipe from Two Sisters. The only changes I made were no lemon zest (I didn’t have it in my kitchen and wasn’t motivated enough to go out for it, lol) and an additional tablespoon of lemon juice. My cookies had a very subtle lemon flavor, so if you want something stronger, I would suggest increasing the lemon juice. Just make sure you add flour as well so you don’t change the consistency of the dough.
I N G R E D I E N T S
(Makes three dozen cookies)
4 1/2 cups All-Purpose flour
2 cups granulated sugar
4 large eggs
5 tablespoons lemon juice
4 teaspoons baking powder
1 cup butter
1/2 cup powdered sugar
D I R E C T I O N S
In an electric mixer, combine butter and granulated sugar.
Add in eggs and lemon juice. Mix thoroughly.
Add in baking powder and flour. Mix until dough is creamy. It should be sticky.
Refrigerate for at least two hours.
Roll dough into balls roughly the size of tablespoon and cover them in powdered sugar.
Place on baking sheet and bake for 10-12 minutes.
Thanks for reading!
What’s your favorite spring dessert?