Lemon Cookies

Lemon cookies mixed with lemon zest, lemon juice, and lemon extract, baked to a delicate edge of golden brown. Drizzle with a lemon glaze for a delightful, bright bite every time.

My childhood is filled with lemon-flavored cakes, cookies, and cheesecakes because the more tart the dessert, the more my mom loved it. She would put so much lemon juice in a cheesecake that it wouldn’t set, but regardless of how the puddle of cheesecake looked, every bite of that vibrant punch of extra lemon was delightful.

I created these lemon cookies with the intention of packing as much lemon flavor as possible into every bite. The optional lemon glaze adds the fresh lemon juice flavor balanced with confectioners sugar for sweetness.

What gives these lemon cookies a soft and chewy texture?

• Nonfat dried milk – NFDM is the secret ingredient that not only gives this cookie a chewy texture, but also enhances the lemon flavor of the zest and extract. Compare a cookie with and without NFDM and you’ll taste the difference!
• Corn starch – Corn starch gives the cookie a soft texture. I use one tablespoon because more will dilute the lemon flavor. 
• Chill time – (optional) For a deeper lemon flavor, chill the dough for 12-24 hours. Refrigeration time will evaporate water, which intensifies the flavor and minimizes spread while baking.

Why does the creaming process take 10 minutes?

• The creaming process is the most important step in bringing a cookie dough together because the mixing time will determine the strength of the bond between the fat and sugar. A strong bond between the fat and sugar will yield a cookie that is chewy in the middle and crispy on the outside.
• Cream the butter and sugar for 3 minutes because sugar is granulated and needs time to break down. Start the mixer on low speed with butter and sugar. Then increase the speed to medium and mix for 2-3 minutes. The color will start to lighten and the mixture will become looser as air is incorporated.
• Set the mixer to low speed. Add the egg and extract. Mix on low until the egg is incorporated. Then mix on high speed for 7 minutes until the mixture is homogeneous. The egg will help the butter and sugar emulsify and additionally strengthen the bond. The egg yolk adds richness and helps emulsify. The egg white has water and protein, which helps the cookie lift.

Measure ingredients FIRST!

I organize the ingredients in the many soup take-out containers I’ve saved over the years based on how they are added to the recipe. You can use any bowl or container that will fit the ingredients in the group. I highly recommend that you take the time to measure and mix the ingredients into these groups before starting to bake. You will have a much more enjoyable baking experience and free up your counter space!

1. In a medium bowl, measure and whisk together “Dry Ingredients” of AP flour, corn starch, baking soda, salt, nonfat dried milk.
2. In a small bowl, measure and whisk together “Lemon Flavorings” of lemon extract, lemon juice, lemon zest.
3. In a large mixing bowl (from stand mixer or for hand mixer), measure butter, light brown sugar, and granulated sugar. Set aside egg.
4. In a medium bowl, measure powdered sugar. Set aside lemon juice.