Chewy Lemon Cookies.
There’s something undeniably refreshing about a chewy lemon cookie. They are the perfect balance of sweet and tart, bringing a burst of sunshine to your taste buds with every bite. Whether you’re indulging in a cozy afternoon snack or bringing a delightful dessert to a gathering, these cookies are sure to impress. The chewy texture combined with the bright lemon flavor makes this treat a standout choice for any occasion. Plus, they are incredibly simple to make, which means you’ll have more time to enjoy them!
Why Chewy Lemon Cookies. is Worth Your Time
Chewy Lemon Cookies. are more than just a sweet treat. They embody the essence of summer, even in the coldest of months. The vibrant flavor of fresh lemons brightens up any day, making these cookies perfect for lifting spirits. Their delightful chewiness creates a satisfying texture that sets them apart from standard cookies. Moreover, they are versatile enough to serve at any gathering, from casual get-togethers to more formal occasions. You’ll find that these cookies are a crowd-pleaser, appealing to both lemon lovers and casual cookie eaters alike.
The Ingredient Lineup
To make these delicious Chewy Lemon Cookies., you’ll need the following ingredients:
- 2 cups + 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick + 1/2 cup unsalted butter, melted and cooled
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg + 1 egg yolk, at room temperature
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons freshly grated lemon zest/rind
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
Each ingredient plays a crucial role in achieving the perfect chewy texture and bright flavor that makes these cookies so irresistible.
Equipment at a Glance
Before you start baking, gather the following equipment:
- Mixing bowls: For combining dry and wet ingredients.
- Whisk: For mixing and aerating the batter.
- Rubber spatula: For folding ingredients together.
- Baking sheet: For placing the cookie dough.
- Parchment paper: To line the baking sheet for easy cleanup.
- Cooling rack: For cooling the cookies after baking.
Having your equipment ready will streamline the process and make baking these Chewy Lemon Cookies. a breeze!
The Method for Chewy Lemon Cookies.
Now that you have your ingredients and equipment ready, let’s dive into the step-by-step process to create these delightful cookies.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve that perfect chewy texture.
Step 2: Prepare the Baking Sheet
Line a baking sheet with parchment paper. This prevents the cookies from sticking and makes cleanup easier.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This step helps to distribute the baking soda evenly throughout the flour.
Step 4: Combine Wet Ingredients
In a separate large bowl, mix the melted and cooled unsalted butter with granulated sugar and brown sugar until well combined. Add in the egg and egg yolk, mixing until smooth. Then, stir in the freshly squeezed lemon juice, lemon zest, vanilla extract, and lemon extract.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Use a rubber spatula to fold them together until just combined. Be careful not to overmix, as this can lead to tough cookies.
Step 6: Scoop the Dough
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet. Leave enough space between each cookie, as they will spread while baking.
Step 7: Bake the Cookies
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to cook as they cool.
Step 8: Cool the Cookies
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a cooling rack. This helps them set while still retaining that chewy texture.
Low-Carb/Keto Alternatives
If you’re looking for low-carb or keto alternatives for Chewy Lemon Cookies., consider the following options:
- Almond flour: Replace all-purpose flour with almond flour for a lower-carb option.
- Granulated erythritol or stevia: Use these sugar substitutes in place of granulated and brown sugars to keep the sweetness without the carbs.
- Butter: Use unsalted butter as is, as it fits perfectly into a keto diet.
- Eggs: Stick with whole eggs and egg yolks to maintain the chewy texture.
These substitutions allow you to enjoy the same delightful flavors while adhering to a low-carb lifestyle.
If You’re Curious
Have you ever wondered about the origins of lemon desserts? Lemons have been a popular ingredient in sweet dishes for centuries, celebrated for their bright flavor and acidity. Their versatility allows them to shine in everything from cakes to cookies, making them a beloved choice in baking.
- What makes these cookies chewy? The combination of melted butter and the extra egg yolk contributes to the chewy texture of these cookies.
- Can I add other flavors? Absolutely! Consider adding poppy seeds or white chocolate chips for a unique twist.
- What’s the best way to zest a lemon? A microplane grater works wonders for zesting lemons, allowing you to get fine shavings that pack a flavor punch.
- Can I freeze the dough? Yes, you can freeze the cookie dough for up to three months. Just scoop the dough onto a baking sheet and freeze, then transfer to a freezer bag.
Prep Ahead & Store
If you’re planning to make Chewy Lemon Cookies., you can prepare the dough ahead of time. Here are some tips for storage:
- Refrigerate: The dough can be refrigerated for up to 3 days before baking. Just cover it well to prevent drying out.
- Freeze: Cookie dough can be frozen for up to 3 months. Thaw in the refrigerator before baking.
- Store baked cookies: Keep baked cookies in an airtight container at room temperature for up to a week. For longer storage, consider freezing them.
Questions People Ask
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice provides a brighter flavor, you can use bottled lemon juice in a pinch. However, the taste may not be as vibrant.
How do I know when the cookies are done?
The edges should be lightly golden, and the centers may look slightly underbaked. They will continue to set as they cool.
What can I do if my cookies spread too much?
If your cookies spread too much, try chilling the dough for about 30 minutes before baking. This helps to firm up the butter and prevent excessive spreading.
Can I substitute the lemon extract?
If you don’t have lemon extract, you can omit it or replace it with more lemon zest or juice for a stronger lemon flavor.
Keep Cooking
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- Minimalist Baker – Discover simple, plant-based recipes.
Let’s Eat
Now that you have all the tips and tricks, it’s time to bake up a batch of these delightful Chewy Lemon Cookies. Whether you enjoy them fresh out of the oven or share them with friends, each bite will remind you of the sunny, vibrant flavors of lemon. So preheat that oven, gather your ingredients, and let the baking begin! You’re just a few steps away from enjoying these chewy delights that encapsulate the essence of citrus bliss. Happy baking!
Chewy Lemon Cookies.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- In a separate large bowl, mix melted and cooled butter with granulated sugar and brown sugar until well combined. Add in the egg and egg yolk, mixing until smooth. Stir in lemon juice, lemon zest, vanilla extract, and lemon extract.
- Gradually add the dry ingredients to the wet mixture. Use a rubber spatula to fold them together until just combined.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet.
- Bake the cookies for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Notes
- For a lower-carb option, substitute almond flour for all-purpose flour.
- Use granulated erythritol or stevia in place of sugars for a keto-friendly version.
- Chill the dough for 30 minutes if cookies spread too much during baking.
