I’m practically laid out on the couch, cosying up to an ice pack right now (Thank god for laptops.) having done something again to my back. Stretch, ice, advil, repeat. Needless to say, the weekend has not been very active. One errand yesterday and brunch with a friend today before I had to make nice with my back and hang out on the living room floor staring at the ceiling. You know what lying on the floor shows me? That I really need to vacuum more.
So, no baking or cooking today, but luckily I have saved up this little chewy lemon cookie recipe for a rainy day (of sorts). If you’ve been on this blog long enough, you know how much I love lemon. In fact, some may say it’s an addiction.
And that means when I see a good-looking lemon-centric recipe, like this one for Chewy Lemon Cookies, it isn’t long before I’m making it. I was also intrigued by the idea because I absolutely adore the Lime Sugar Cookies I often make. There are very few things these two recipes have in common, other than a citrus focus. But they’re both fantastic in their own way.
I loved these cookies for the chew and crackled top. Plus, of course, the lemon-y flavour.
I baked them off on a Saturday and shipped about a dozen off to the Sunday crew at the Herald because even though I’m not there on the weekends anymore, it doesn’t mean I can’t take care of my girls. Their grateful tweets made it totally worthwhile.
As some of you know, I’m a terrible procrastinator and have been sitting on this recipe for two weeks. A friend has been gently reminding me to get it up because she wants to make them herself — that’s how good they are.
Chewy Lemon Cookies
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 1/2 cups white sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- zest of one large lemon
- 4 tablespoons fresh lemon juice
- 1/2 cup sugar for rolling cookies
Preheat oven to 350F. Line cookie sheets with parchment paper.
In a small bowl, whisk together flour, baking soda, baking powder and salt.
In a larger bowl, beat together butter and sugar until light and fluffy. Beat in egg, vanilla, lemon zest and juice.
Add in dry ingredients, beating until just combined. Roll rounded spoonfuls of dough into balls and then roll in sugar. Place on lined cookie sheets, about 1 or 2 inches apart.
Bake for 8 to 10 minutes. (Mine needed barely 8 minutes; they were not yet golden but I wanted them still pale and tender.) Remove from oven and let stand on cookie sheet for 2 minutes before removing to cook on wire racks.
Makes 24 – 36 cookies.