Pucker Up Lemon Cookies
These lemon cookies are incredibly moist and chewy with a light, yet tart lemon flavor! Not overly sweet, but just perfect to cure that sweet treat craving.
Ingredients
- 3 tablespoons lemon juice (freshly squeezed)
- 2 tablespoons lemon zest
- ½ teaspoon citric acid
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cup all-purpose flour
- ½ cup unsalted butter
- ½ teaspoon baking soda
- 1 cup granulated sugar
- ¼ teaspoon sea salt
Instructions
- Wash and zest the lemons into a small bowl. Juice lemons into the zest and whisk in the citric acid, eggs, and vanilla extract.
- In a large bowl add the flour and cut in the butter. Make sure that your butter is crumbled evenly into the flour. Add in the baking soda, white sugar, and salt.
- Combine the wet ingredients with the dry and work together to form a dough.
- Line 2 cookie sheet with parchment paper. Scoop out 1 ½ tablespoons of dough to form each ball. Space out the balls about 2 inches apart and refrigerate.
- Preheat oven to 400°F while the dough balls chill.
- Once preheated, bake the cookies side by side on the same middle rack for 12 minutes. Transfer to a cooling rack to cool. Cool completely before storing.
- Store in an airtight container at room temperature for 3 days maximum for ultimate freshness.
- Enjoy these cookies with my Lemon Honey Mascarpone Drizzle. This drizzle doesn't harden so do not put on cookies before storing. You could even use this drizzle as a cookie dip!