Lois Brown's Lemon Cookies
Light, cake-like cookies
Ingredients
- ½ cup softened butter (1 stick, 1/4 pound)
- ¾ cup white (granulated) sugar
- 1 egg, beaten (just whip it up in a glass with a fork)
- 1 Tbsp Lemon zest (from 1-2 lemons)
- 2 tsp lemon juice
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 ⅔ cup flour (pack it down in the cup when you measure it)
- ½ cup cup milk (I used whole milk)
Glaze Topping
- ¼ cup lemon juice
- ¾ cup white (granulated) sugar
Instructions
- Hannah's 1st Note: These cookies are wonderfully lemony and quite tart. You may want to sprinkle them with powdered sugar before you serve them to those who like them sweeter.
- Zest 1-2 lemons and squeeze their juice
- Beat the butter and the sugar together until they're light and fluffy.
- Add the beaten egg, lemon zest, and lemon juice. Mix it all up together.
- Mix in the baking powder, baking soda, and salt. Mix well.
- Mix in half of the flour and half of the milk.That's approximately a cup of flour and a quarter cup of milk. (You don't have to be exact-just eyeball it.)
- Stir everything all up, and then add the remaining flour and the remaining milk. Mix well.
- Drop by teaspoons onto an ungreased cookie sheet. Make these cookies small, about the size of a cherry. If you make them too large, they'll spread out on the cookie sheet and crumble when you remove them.
- Bake at 350 degrees F. for 12 to 14 minutes. (Mine took 13 minutes.)
- Hannah's 2nd Note: I use parchment paper because then I can just slide it onto a wire rack after the cookies come out of the oven.
- Glaze Topping
- While the first pan of cookies is baking, mix up the topping.
- Heat the lemon juice just a bit in the microwave. (The sugar will dissolve more easily if the juice is warm.) Add the sugar and stir it all up. Place the topping next to your wire cooling rack, along with a pastry brush.
- When the cookies come out of the oven, remove them to a wire rack with a piece of foil placed under it or, if you've used parchment paper, just pull the paper with the cookies from the cookie sheet and onto the wire rack.
- Brush the topping onto the hot cookies. The faster you do this, the quicker the topping will dry into a glaze.
- Hannah's 3rd Note: This recipe can be doubled.