Lemon cookies (homemade)
Description
The baking is simple and quick. This cookie is only for lovers of lemon flavor. Unlike regular lemon cookies, I add not only lemon zest and juice, but also lemon extract. The cookies turn out not quite crisp, but rather soft. Serve the cookies only after they have completely cooled. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
1. Place the softened butter and room-temperature cream cheese into the bowl of a mixer.
- 2
Step 2
2. Add lemon zest, lemon extract, vanilla extract, 1 cup of white sugar, brown sugar, and salt to the bowl. Beat all the ingredients until the mixture becomes light and fluffy.
- 3
Step 3
3. Crack the egg into the container and mix, scraping the dough off the container's walls with a spatula, add lemon juice and knead for 1 minute.
- 4
Step 4
4. Add the flour and baking soda. Mix all ingredients at low speed; once a uniform mixture is obtained, increase the speed and mix for a few more seconds.
- 5
Step 5
5. Cover the container with plastic wrap and refrigerate the dough for at least 1 hour. Line a baking sheet with parchment paper or place a silicone baking mat on it. Pour half a cup of white sugar into a separate bowl. Scoop the dough with a spoon, shape it into small balls with your hands, roll each ball in the sugar, and place them onto the baking sheet.
- 6
Step 6
6. Using a glass, press the cookies on the baking sheet; if the cookies stick to the glass, sprinkle them with sugar.
- 7
Step 7
7. Place the baking sheet with the cookies in a preheated oven at 190 degrees and bake for 12–15 minutes, until the edges of the cookies turn golden brown. Remove the cookies from the oven, let them cool, and serve.