Lemon Thins
A simple and perfect little cookie. Thin, crisp and lightly lemony.
cookies
Ingredients
- 5 oz unsalted butter (room temperature, see note)
- 6 oz confectioner sugar (1 ½ cups)
- finely grated zest of 1 large lemon
- 1 tablespoon lemon juice
- 1 teaspoon lemon extract
- 1 egg (room temperature)
- ¼ tsp table salt
- ¼ teaspoon baking soda
- 5 oz all purpose flour (1 cup, see note)
Instructions
- Preheat the oven to 350 °F. Line two baking sheets with parchment paper (see note).
- Cream 5 oz unsalted butter, 6 oz confectioner sugar and finely grated zest of 1 large lemon until light and fluffy. Scrape the bowl. Add 1 tablespoon lemon juice and 1 teaspoon lemon extract mix until well combined. Add 1 egg and mix until well combined. Scrape the bowl. Add ¼ tsp table salt, ¼ teaspoon baking soda and 5 oz all purpose flour and mix until incorporated.
- Use a .75 oz scoop or a tablespoon to scoop the cookies onto the prepared baking sheets, leaving 2" between the cookies. They will spread as they bake so make sure to leave enough room.
- Bake until the edges are golden brown and the middle of the cookies are set, about 8-10 minutes.
- Allow the cookies to cool for 5 minutes on the pan to set then transfer the cookies to a cooling rack and allow to cool completely.
- Store at room temperature in a covered container.
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Notes
Room temperature butter should be pliable, but not melting. The ideal temperature is between 65°-70° F. If the butter is too soft the cookies will spread too much.
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Parchment paper is the best surface for these cookies to have just the right thickness and texture.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!