Lemon Cookies
Stephanie Correa
Makes: 8 large or 16 medium cookies
Prep time: 10 minutes
Baking time: 20 minutes
Total time: 1 hour 30 minutes
Ingredients:
- 2 cups all purpose flour
- 2 large lemons for zest and juice
- 1 tsp baking powder
- ¼ tsp Diamond Crystal kosher salt
- ¾ cup granulated sugar
- ⅓ cup unsalted butter (lightly melted once room temperature)
- 1 tsp vanilla extract
- 2 large eggs (preferably room temperature)
- Pinch of yellow food coloring (optional)
- For coating the cookies:
- ½ cup powdered sugar
- ½ cup granulated sugar
Instructions:
- Preheat the oven to 375 degrees Fahrenheit. Then line a baking tray with parchment paper and set it aside.
- Take a mixing bowl, add flour, baking powder and Diamond Crystals kosher salt. Whisk it well. Set that aside.
- In a separate bowl, add the sugar and lemon zest. Use your washed hands to rub the lemon zest into the sugar. Next, add the juice of 2 large lemons, vanilla extract and melted butter and whisk to combine. Now add the eggs and food coloring. Whisk until completely mixed.
- Time to pour the dry ingredients. Use a spatula to mix until a dough forms. Cover with plastic wrap and chill in the fridge for a minimum of 1 hour or overnight.
- Once chilled, scoop out 8 large cookie balls. Use your hands to roll into balls. Coat in the caster sugar first, then coat in the powdered sugar. It will help the powder sugar to stick better. Place it on baking trays and bake it for 20 minutes in the middle rack of your oven. Once baked, let it cool for 5- 10 minutes. Enjoy!