That thing where cookies magically show up in my kitchen is still happening. My life is hard, y'all. So hard.
This time the girls decided a bag of lemons needed to be used for good. I had planned on turning them into Mila's birthday cake, but I'll take cookies. I can always go buy more.
These turned out a little soft like a cake-style cookie, but a little crispy, meaning they were perfect. Seriously, the girls are turning into super good bakers. Thanks, quarantine!
Lemon Cookies
1 3/4 cup all-purpose flour, sifted
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup granulated sugar
1 large egg
2 tablespoons lemon juice
Zest from two lemons
1. Preheat the oven to 350°. Line two cookie sheets with parchment paper.
2. Whisk together the flour, baking soda, and salt.
3. In a separate bowl, mix together the butter and sugar. Add the egg and mix some more. Now add the lemon zest and lemon juice and mix some more.
4. While mixing, slowly add the flour mixture to the butter mixture. Be sure to scrape down the sides periodically.
5. Scoop a heaping tablespoon of cookie dough into your hands, roll lightly, and place on the cookie sheet. Repeat until all the cookies are on the sheet. These spread a bit, so be sure to leave a few inches between cookie balls.
6. Bake at 350° for 10 to 12 minutes, or until the bottoms are lightly browned.
7. Allow to sit on the cookie sheet for a few minutes and then move to a cooling rack.