As I mentioned in Monday’s post, our February supper club’s theme was citrus (yes, I’m really behind on posts!). I chose to make dessert and made the Coconut Key Lime Pie that I had posted Monday. I rarely choose to make dessert for supper club because I feel so much pressure! If my dish for the main meal doesn’t work out, there are several other dishes to help round out the meal and it’s not a big deal (not that this has ever really happened, luckily!). Making dessert, you’re on your own! If it ends up being a fail, then the group goes without dessert (insert sad face). To help alleviate my stress I decided to make these Chewy Lemon Cookies as back-up! While I mentioned I’m not a citrus fan, I somehow made two citrus desserts that I enjoyed! These cookies were basically a sugar cookie with a hint of lemon. They were nice and soft and chewy. You could definitely taste the lemon flavor, but it was not overpowering or mouth-puckering. These are cookies that I’d make again, especially when I’m in the mood for something non-chocolatey.
Chewy Lemon Cookies
Recipe from blog how sweet it is
2 cups + 2 tablespoons all-purpose flour
1/2 teaspoons baking soda
1/4 teaspoon salt
1 stick of butter, melted and cooled
1 cup granulated sugar
1/4 cup brown sugar
1 egg + 1 egg yolk, at room temperature
2 tablespoons freshly squeezed lemon juice
2 teaspoons freshly grated lemon zest
1 teaspoon vanilla extract
1 teaspoon lemon extract
1. Preheat oven to 325 degrees F. In a small bowl, mix the flour, baking soda and salt and set aside.
2. In a large bowl, add the cooled, melted butter and whisk in the sugar until smooth. Add in the egg and egg yolk, mixing to combine. Whisk in the lemon juice, lemon zest, vanilla and lemon extracts. Stir in the flour mixture until a dough forms. If needed, use your hands to help mix the dough.
3. Scoop the dough into golf-ball sized balls and place on a baking sheet 2 inches apart. Bake for 10-12 minutes, or until middle is just set an edges are slightly golden. Let cool on wire racks and then enjoy!