Ingredients and Weight:
- 2 1/4 cups (281g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks or 227g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup (60ml) lemon juice
- 2 tablespoons (30ml) lemon zest
Preparation Time:
15 minutes
Cooking Time:
12-15 minutes
Difficulty Level:
2/5 (simple)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a separate large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the lemon juice. Mix until just combined.
- Stir in the lemon zest.
- Drop dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Per cookie:
- Calories: 150
- Fat: 7g
- Carbohydrates: 21g
- Protein: 1g
Dish Characteristics:
- Soft and chewy texture
- Tangy and sweet lemon flavor
- Golden brown exterior
- Perfect for a summer dessert or afternoon snack
User Comments:
- "These cookies are absolutely delicious! The lemon flavor is perfect, and they're so soft and chewy."
- "I love the combination of sweet and tart in these cookies. They're a real treat!"
- "These are the best lemonade cookies I've ever had. They're so easy to make, and they always turn out perfect."
- "I can't get enough of these cookies! They're perfect for any occasion."
- "These cookies are a hit with my family and friends. They're always the first to go!"
Special Precautions and Tips:
- If you don't have lemon juice, you can substitute lime juice.
- To make the cookies even more lemony, add an extra tablespoon of lemon zest.
- Let the cookies cool completely on a wire rack before storing them in an airtight container. This will help prevent them from becoming soggy.
