You know the saying, when you’ve got lemons, make lemonade? Well I had purchased a few lemons for a recipe and didn’t end up making that recipe, so I had lemons. And in these parts, during the winter, lemons are expensive so I didn’t want them to go to waste. Not knowing exactly what I wanted to make. I just zested both lemons and then squeezed all the juice out. The zest went into a ziplock bag in the freezer (perfect for baked goods, fresh lemon zest anytime) and the juice went into a jar into the fridge. It was the juice I was most concerned about, after all the expense and now the trouble and mess of juicing them, I knew I needed to use up the lemon juice soon.
This is the part I love about blogs: I sat down at the island in the kitchen and simply Googled “lemon recipes” and soon there were literally hundreds if not thousand lemony options. The one that caught my eye was “lemon cookies”! So now to find The One! By Googling “lemon cookies” recipe I found the recipe I wanted: Chewy Lemon Cookies by Patent and the Pantry. What drew me to these cookies was that they had four tablespoons of lemon juice and the zest of one lemon; coincidentally, I had EXACTLY four tablespoons of lemon juice from my lemons (and the zest from the freezer) so I knew this recipe was The One! And another coincidence is that the author of this blog also loves shoes, high heeled shoes, in patent leather! Sigh. And I loved the look of the cookies too. I made a few alterations in the recipe because of ingredients on hand (i.e. two small eggs instead of one large one). These cookies have a lovely lemony flavour and they are not too sour; it’s balanced by the sweetness of the sugar but they are not sickly sweet as some lemony recipes can be. This batch was taken in to JTs work with a few set aside for our enjoyment (and the photoshoot).
Chewy Lemon Cookies
Makes about 66 smallish cookies (using a 2.5 cm or 1 inch ice cream scoop)
For the original recipe kindly click here
- 3 c all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 c butter, softened
- 1 1/2 c white sugar
- 2 small eggs
- 1/2 tsp vanilla extract
- zest of one large lemon
- 4 tbsp fresh lemon juice
- 1/2 c sugar for rolling cookies
- Preheat oven to 350°F.
- Whisk together flour, baking soda, baking powder and salt.
- Beat the softened butter and sugar until light and fluffy. Beat in the eggs, vanilla, lemon zest and juice until thoroughly combined.
- Add the dry ingredients and mix until just combined.
- Using a 2.5cm or 1 inch ice cream scoop, make balls of dough and roll in the sugar. Place about 2″ apart on a parchment lined cookie sheet (they will flatten out and expand).
- Bake for 14 minutes for a golden bottom but still chewy.
- Remove from oven and let cool on cookie sheet for 2 minutes before removing to cool thoroughly on wire racks.
- Store in an air tight container, or eat right away!