Ingredients
– 1 1/4 cups all-purpose flour
– 1 cup cake flour
– 1 teaspoon cornstarch
– 1/2 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 12 tablespoons unsalted butter, cold and cubed
– 1 cup granulated sugar (plus 1/4 cup for rolling and dusting)
– 1 large egg
– 1 large egg yolk
– 1/2 teaspoon vanilla extract
– 1/2 teaspoon lemon extract
– 2 tablespoons fresh-squeezed lemon juice
– 2 teaspoons lemon zest
– 1/4 cup powdered sugar (plus more for dusting)
Instructions
1-Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to avoid any sticking issues.
2-Cream the butter and sugar: Next, cream the unsalted butter and granulated sugar together until light and fluffy; this step is key for that soft texture.
3-Beat in the eggs: Beat in the eggs one at a time, making sure the mixture is smooth before moving on.
4-Mix dry ingredients: In a separate bowl, sift together the flour, baking powder, and salt, then gradually mix it into the wet ingredients.
5-Form dough balls and indent: Roll the dough into balls and press a small indent in each one, which you’ll fill with lemon curd later.
6-Bake the cookies: Bake the cookies for 12-15 minutes until the edges turn golden, keeping in mind that gluten-free versions might need a minute less.
7-Cool the cookies: Once done, let them cool on a wire rack to set their shape and bring out the best flavors.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍋 Use the spoon and level method when measuring flour to avoid cakey, dry cookies.
🍊 Rubbing lemon zest with sugar before creaming enhances the lemon flavor.
❄️ Chill dough before baking to prevent spreading and to develop flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 199 kcal
- Sugar: 14 g
- Sodium: 196 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg