A lemon cookie recipe thats chewy, sweet and tart
My bakes are inspired by whatever we have a lot of in the friary where I live. One day, we had a ton of citrus. Since my fellow brothers love to munch on cookies throughout the day, I decided to bake cookies. I wanted a cookie that used the juice and the zest, that was lemony and tangy, and that was crunchy and soft.
I first beat the zest with the sugars; the sugar crystals act like shards, cutting through the zest and expelling their fragrant lemony oils. To add subtle tangy and creamy notes, I added a little cream cheese. Finally, I didn’t want to waste the lemon juice, so I decided to make a simple icing. The brothers loved it.
However, my results were inconsistent. Sometimes the lemon flavor was weak or the cookies came out too doughy. Revisiting this recipe, I’ve added lemon extract to fortify the lemon flavor, I bake them smaller and at higher temperature, and I coat them with sugar to create a crispy exterior. I also dip them in a very thin and tangy glaze. The result is crispy, buttery, tangy — and, perhaps most important, lemony.
Recipe note: The cookies can be stored in an airtight container for up to 3 days at room temperature and frozen for up to 1 month.
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