Even if you don’t usually care for sweets, these cookies are sure to tempt your palate. They combine sweetness with the tart flavor of lemon and a wonderfully chewy texture that you, your family, friends, and neighbors are sure to love – just be sure to save some for yourself.
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 tablespoons light brown sugar, packed
1 large egg
1 teaspoon lemon juice
2 tablespoons lemon zest
1 tablespoon honey
2 cups flour
2 teaspoons cornstarch
pinch salt, optional and to taste
1 teaspoon baking soda
2 tablespoons lemon juice
- Add the butter, sugars, egg, and 1tsp lemon juice to a bowl and beat until the texture is light and fluffy.
- Add the lemon zest and honey and continue to beat thoroughly.
- Now, add the flour, cornstarch and baking soda, leaving the baking soda as a small pile on top of the mixture.
- Pour the 2 teaspoons of lemon juice on top of the baking soda. It should bubble and foam.
- Blend the batter together gently for about a minute, until the ingredients are thoroughly mixed.
- The dough should be thick enough to gather into balls. You should be able to make about 12, which you’ll roll up and then flatten slightly.
- Place the cookies on a tray, cover with plastic wrap and refrigerate for about 3 hours.
- Preheat oven to 350F and spray a baking sheet with cooking spray.
- Place the cold dough on the baking sheet about 2-inches apart.
- Bake for about 10 minutes, until the edges are set but the middle is still a little soft. The cookies will firm up as they cool.
2 cups confectioners’ sugar
about 1/3 cup lemon juice, or as necessary for consistency
about 1 tablespoon lemon zest, or to taste
- Add the sugar and lemon juice to a bowl and whisk together until the texture is smooth.
- Add lemon juice as necessary to create a pourable glaze.
- Pour evenly over the cookies, smoothing it out with a spoon.
- Sprinkle the cookies with lemon zest.
- Allow the cookies to cool for 10 to 15 minutes.