Simple brown sugar lemon cookies

Tuesday, August 11, 2020

Brown sugar lemon cookies; for snacking with a book or a friend in the late-summer sun

A baking kick has ravaged my kitchen. I've done cookies and cheesecakes, tortillas and breads, all to my boyfriend's delight. And with all this baking, it's starting to feel like recipes make sense. Rather than aimlessly scooping cups of flour and teaspoons of baking powder, I understand why each of those ingredients is added. Perhaps that's something I should have understood much earlier in life, but it's truly been my enlightenment. With that being said, I'm posting this recipe because I've gotten a bit more comfortable with a batter and a dough and have adjusted a conglomerate of lemon cookie, sugar cookie, and brown sugar cookie recipes found on Pinterest to my liking, creating this recipe.

Light and fluffy, soft and sweet

These cookies take minutes to make and yield over twenty cookies depending on how big you make them. Just eight ingredients and ten minutes in the oven.

You will need:

1 stick of butter, softened
1 cup of brown sugar
1/2 cup of granulated sugar
2 eggs
1 1/2 tsp of lemon juice
2 cups of flour
1 tsp baking soda
1/2 tsp of salt

Preheat the oven to 350 degrees Fahrenheit.

In a large mixing bowl, combine the butter and both sugars until completely smooth and creamy. I hadn't softened my butter for long enough, so I set the mixture in the microwave for a few seconds and nearly melted the butter, but I still very much liked the texture.

Add the eggs and lemon juice to the creamed butter and sugars and mix.

Sift the flour, baking soda, and salt into the wet ingredients and mix thoroughly. The dough should be sticky and doesn't need more flour.

Form heaping spoonfuls of dough into balls two inches apart on two non-stick baking sheets. Bake for 9 to 10 minutes without letting the edges brown.

Let cookies cool for five minutes and enjoy!

See below for helpful tips.

Helpful tips:

Sprinkle brown sugar or lemon zest for a subtle decoration.

For a tangier cookie, try 2 or 2 1/2 teaspoons of lemon juice. And for the freshest lemon juice, I squeezed the juice from a lemon myself.

For a more buttery, dense cookie, try adding another half stick of butter.

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    1. Thank you!! I would love to see if you give them a try!! Dm me or tag me on Insta or Twitter if you do :)