Lemon Cookies

Even as summer comes to an end and the weather gets colder, I'm still baking with lemons - partly because I love the flavor, but also because I still haven't run out of them. These cookies are the perfect combination between the usual rich butteriness of a cookie and the light, sunny flavor of lemon. 

This recipe is pretty typical and normal - but has added lemon juice and zest for flavor. It comes together in a pinch and makes for the perfect afternoon snack. 

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Tips: 

- As usual, take the butter and egg out of the fridge to allow them to come to room temperature as you prepare the other ingredients. 

- For the zest, the smaller the pieces the better - as large chunks of zest will be very noticeable in the final product. 

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Lemon Cookies

Adapted from House of Yum.

Ingredients: 

1 3/4 cup all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

1 tbsp lemon zest

7 tbsp softened butter

1/3 cup sugar

1 large egg

1 tsp vanilla

2 tbsp lemon juice

Instructions: 

1. Preheat the oven to 350F and prepare a baking sheet. 

2. Zest and juice a small lemon. Set aside. 

3. In a small bowl, whisk together all-purpose flour, baking soda, salt, and lemon zest. 

4. In a separate large bowl, beat together butter and sugar until light in color and fluffy. Add in the egg, and beat for a few more minutes until evenly incorporated, before adding in the vanilla and lemon juice. Mix thoroughly. 

5. Pour the dry ingredients into the wet ingredients, and fold until fully incorporated. 

6. Drop cookie dough balls onto the cookie sheet, and slightly flatten them. Bake for about 12-14 minutes, or until they just start to brown along the edges.