Chewy Lemon Cookies
These delightful cookies are soft and chewy, with a lovely dense texture and a bold lemony pop of flavor. They’re perfectly paired with coffee or tea as dessert or a snack, and they will add a delicious finish to a packed lunch for kids and adults alike.
- 1/2 cup unsalted butter softened
- 3/4 cup granulated white sugar
- 2 tablespoons light brown sugar packed
- 1 large egg
- 3 tablespoons lemon zest
- 1 tablespoon honey
- 2 cups flour
- 2 teaspoons cornstarch
- pinch salt
- 1 teaspoon baking soda
- 2 tablespoons lemon juice freshly squeezed
- Confectioners’ sugar to dust
- Measure the butter, white and light brown sugars, and egg into a bowl. Cream together until the texture is light and fluffy.
- Add the lemon zest and honey, and continue to beat until thoroughly combined.
- Measure the flour, cornstarch, and a pinch of salt into the bowl.
- Now add the baking soda in one lump. Pour the lemon juice directly onto the baking soda. It should bubble as it becomes activated.
- Fold the dry ingredients into the cookie dough until just combined; do not over mix.
- Use a spoon to form the dough into 12 rounds. Roll each into a ball, and then flatten slightly.
- Place the cookie dough rounds on a tray and cover with plastic wrap. Refrigerate for about 3 hours.
- When the dough is thoroughly chilled, preheat the oven to 350°F, and lightly grease a cookie sheet.
- Place the dough balls about 2-inches apart on the sheet, and bake for about 10 minutes. The edges should be set and the middle should look slightly under cooked. Avoid over-browning the bottom.
- Remove from oven, and allow the cookies to cool for about 10 minutes before serving.
- Dust with confectioner’s sugar.
Store the cookies in an airtight container at room temperature for up to a week, or freeze for up to six months.
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