Ingredients
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2 & ½ Cups All Purpose Flour
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1 Cup Granulated Sugar
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¼ Cup Light Brown Sugar
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¼ tsp Salt
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⅛ tsp Baking Soda
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1 Large Egg
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¾ Cup Unsalted Butterroom temperature
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¼ Cup Cream Cheeseroom temperature
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¼ Cup Lemon juice
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1 Medium Lemon Zest
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2 tsp Lemon Extract
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½ tsp Vanilla Essence
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½ Cup Granulated Sugarfor rolling cookies
Description
These lemony, soft and chewy cookies are for lemon lovers only! They are made with a triple punch of lemon; Lemon juice, lemon zest and lemon extract. Perfect for when you need a little bit of sunshine. The secret ingredient for making these cookies soft and chewy is cream cheese. This also adds a subtle tang that works really well with the lemon flavor. Just make sure to let the cream cheese warm to room temperature before making the cookies otherwise it will never incorporate into the dough.
Because of the lemon juice, the dough will seem really sticky and hard to work with. Let the dough chill in the fridge for an hour to help firm up the dough and make it easier to shape. If you find the dough still really sticky, you can also wet your palm before rolling them. Don’t worry if things get a little messy.
How to store and freeze?
Store these cookies in an airtight jar on the counter for up-to 3 days.
Freeze unbaked cookies: Roll the cookies into balls (but don’t roll in the sugar) Freeze them on a sheet pan in a single layer without touching, then transfer to a container once hard and freeze for up-to 3 months.
Freeze baked cookies: Stack the cookies 3 or 4 high, wrap them in foil, and then transfer them to a freezer bag. Freeze for up-to a month.
Directions:
- In a bowl, add butter, cream cheese, lemon zest, lemon extract, vanilla extract, both sugars and salt.
- Beat together until light, fluffy and clings to the side of the bowl.
- Add the egg and beat to incorporate.
- Add lemon juice and mix to incorporate. (The batter may look broken but don’t worry about that)
- Add the flour and baking soda, mix until the dry ingredients are incorporated.
- Cover the bowl and chill the dough in the fridge for at least 1 hour or overnight.
- Preheat the oven to 190° C.
- Line a baking sheet with parchment paper.
- Use a cookie scoop or a tablespoon to scoop up a heaping tbsp dough.
- Lightly roll the dough in the palms of your hands to form a ball. (About the size of a ping-pong ball)
- If the dough is too sticky , wet your hands, dry them slightly with a paper towel, and roll again with damp hands.
- Roll the dough in the granulated sugar and place on the baking sheet. (Leaving about 2 inches between each balls)
- Using a flat bottom of the glass, press down and form a thick disk. (If the dough starts sticking to the bottom of the glass, dip the glass in the sugar before continuing)
- Sprinkle some extra sugar over each cookie.
- Bake them for 12-15 minutes or until the edges of the cookies are starting to turn golden brown.
- Let cool for 10 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
- Enjoy with a glass of milk or a mug of coffee.
