Lemon Cookies
Lemon cookies are the perfect treat to brighten up your day, combining the tangy freshness of lemons with a delightful sweetness. These cookies are not just any ordinary dessert; they are bursting with flavor and texture, making them a favorite among cookie lovers. Whether you’re enjoying them with a cup of tea or sharing them at a gathering, these lemon cookies will surely impress. Let’s dive into the details of creating these zesty delights!
What Sets This Recipe Apart
These lemon cookies stand out for their unique combination of flavors and textures. The addition of cornmeal gives a slight crunch that beautifully contrasts with the tender, buttery interior. Poppy seeds add a hint of nuttiness, while the citrus zest brings a refreshing brightness. The use of extra-virgin olive oil not only enhances the flavor but also contributes to a moist and chewy texture that you won’t be able to resist.
The Ingredient Lineup
Preparing lemon cookies requires a handful of simple yet essential ingredients. Here’s what you’ll need:
- 2 cups all-purpose flour, spooned and leveled
- ¾ cup cornmeal
- 2 tablespoons poppy seeds
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar, plus more for sprinkling
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- ¼ cup extra-virgin olive oil
- 1 large egg
- 2 tablespoons fresh lemon juice
Gear Up: What to Grab
Before you get started, make sure you have the right tools on hand:
- Mixing bowls: For combining your dry and wet ingredients.
- Whisk: To mix the ingredients thoroughly.
- Cookie sheets: To bake your cookies evenly.
- Parchment paper: For easy cleanup and to prevent sticking.
- Measuring cups and spoons: To ensure accurate ingredient amounts.
- Cooling rack: To cool your cookies properly after baking.
How to Prepare Lemon Cookies
Now, let’s walk through the process of making these delightful lemon cookies.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line your cookie sheets with parchment paper to make for easy removal after baking.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cornmeal, poppy seeds, baking soda, and sea salt. Set this mixture aside for later.
Step 3: Cream the Butter and Sugar
In a large bowl, beat the unsalted butter and granulated sugar together with an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Step 4: Add the Zests and Wet Ingredients
Add the lemon zest, orange zest, extra-virgin olive oil, egg, and fresh lemon juice to the butter-sugar mixture. Beat until everything is well combined and smooth.
Step 5: Incorporate the Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to ensure your cookies remain tender.
Step 6: Scoop the Dough
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared cookie sheets, leaving space between each cookie to allow for spreading.
Step 7: Sprinkle with Sugar
Before baking, sprinkle a little extra granulated sugar on top of each cookie for a sweet crunch.
Step 8: Bake
Place the cookie sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
Step 9: Cool
Remove the cookies from the oven and allow them to cool on the sheets for about 5 minutes before transferring them to a cooling rack to cool completely.
Fresh Takes Through the Year
These lemon cookies are versatile and can be adapted throughout the seasons. Here are some fresh ideas to try:
- Add a handful of blueberries for a delightful summer twist.
- Incorporate chopped cranberries during the fall and winter months.
- Swap the lemon juice for lime juice for a tropical flavor.
- Mix in white chocolate chips for an indulgent treat.
Troubleshooting Tips
Baking can sometimes be tricky, but don’t worry! Here are some tips to troubleshoot common issues:
- If your cookies spread too much, try chilling the dough for 30 minutes before baking.
- If they are too dry, ensure you’re measuring your flour correctly—spoon it into the measuring cup and level it off.
- If your cookies are too flat, check that your baking soda is fresh and active.
- For a softer cookie texture, reduce the baking time slightly.
Freezer-Friendly Notes
These lemon cookies freeze beautifully, making them a great option for meal prep or future snacking.
- To freeze, place the baked cookies in a single layer on a baking sheet and freeze until solid. Transfer to an airtight container or zip-top bag.
- Cookies can be stored in the freezer for up to 3 months.
- To enjoy, thaw at room temperature or warm them in the oven for a few minutes.
Top Questions & Answers
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but keep in mind that it will change the texture and flavor slightly. You may need to adjust the liquid content as well.
How can I make these cookies vegan?
To make these lemon cookies vegan, replace the egg with a flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) and use a plant-based butter alternative.
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice is recommended for the best flavor, bottled lemon juice can be used in a pinch. Just be aware that the taste may not be as vibrant.
What can I do if I don’t have poppy seeds?
If you don’t have poppy seeds, you can simply omit them or substitute with sesame seeds for a different texture and flavor.
In Closing
Baking lemon cookies is not just about mixing ingredients; it’s about creating something that brings joy and satisfaction. The combination of zesty lemon and the unique crunch from cornmeal and poppy seeds makes these cookies a delightful treat. Perfect for any occasion, they are sure to become a staple in your baking repertoire. So gather your ingredients, preheat that oven, and get ready to indulge in some of the best lemon cookies you’ll ever taste! Enjoy every bite!
Lemon Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line your cookie sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, cornmeal, poppy seeds, baking soda, and sea salt. Set aside.
- In a large bowl, beat the unsalted butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the lemon zest, orange zest, extra-virgin olive oil, egg, and fresh lemon juice to the butter-sugar mixture, and beat until well combined and smooth.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared cookie sheets, leaving space between each cookie.
- Before baking, sprinkle extra granulated sugar on top of each cookie.
- Place the cookie sheets in the preheated oven and bake for 10-12 minutes, until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the sheets for about 5 minutes before transferring them to a cooling rack.
Notes
- These cookies freeze beautifully; store in an airtight container for up to 3 months.
- For a softer cookie, reduce the baking time slightly.
- If dough spreads too much, chill for 30 minutes before baking.
