These cookies are SO GOOD. Seriously, soooooo good. They are dense and chewy, the edges perfectly crispy, and the lemon flavour isn’t overpowering. It builds in your mouth, like a sugar cookie and a lemon had a baby and it was the cutest, sweetest baby ever that would never turn into a 13 year old that talks back and slams doors. That’s a totally normal analogy for a cookie.
So, obviously I’ve been hiding them. Saving them to show you on a day like today. The first day back after a long weekend. An overcast, cloudy day, threatening rain with every lick of the wind. This is the kind of day that needs a new cookie recipe. A bright, fresh, summer filled, lemon cookie recipe.
These don’t take a ton of extra work to whip up either. They’re your standard cookie – cream the butter and sugar, beat in the rest of the wet ingredients, mix in the dry ingredients, and that’s it. Then just use a cookie scoop (best invention ever for these kinds of recipes) to scoop out into balls that you can roll into icing sugar.
I don’t like my cookies to be supper puffy in the center, so I always flatten them a bit. Not a lot, just a little push.
After a quick trip in the oven you are left with a perfect, bright, chewy, and VERY addictive cookie. I’m sorry (for the addictive part), but you’ll thank me for it (the taste).