This post is brought to you by
Bob’s Red Mill
Sweet, lemon cookies, bursting with bright spring-time flavor. These cookies have the perfect sweet, lemony tang, with a soft chewy center and perfectly crispy edges. These are great for a fun Easter treat, a sweet Mother's Day gift, or a fun spring weekend baking activity.
Bob's Red Mill flours are one of my personal favorites to use in my recipes! Paired with fragrant citrus, creamy butter and sweet sugar, it make the perfect base to hold together these spring time cookies.
Bob’s Red Mill provides premium baking flours, no matter what kind of diet you follow. They even have gluten-free flour! I usually use they're Organic Unbleached White Flour, because it is freshly milled from Organic hard red wheat and is not enriched with any additives. This is the same high protein flour used by professional bakers and produces the most light, airy, perfectly baked cookies, every time.
Chewy Lemon Sugar Cookies
Yield: 16 cookies
Ingredients
- 1 1/2 cups Bob’s Red Mill Organic Unbleached White Flour (180g), weighed or spooned and leveled
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick/4oz) unsalted butter, softened
- 1 tablespoon finely grated lemon zest (from about 1 medium/large lemon)
- 1/2 cup (96) granulated white sugar
- 1/3 cup (64g) packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
Directions
In a small bowl, whisk together flour, baking soda and salt. In a separate bowl, with an electric mixer, beat the butter, lemon zest and sugars together on medium speed for about 3 minutes until pale and fluffy. Scrape down sides and bottom of bowl. Beat in the egg and vanilla until incorporated. Add flour mixture on low speed just until combine.
Scoop dough into balls (about 2 tablespoons each) and place about 2 inches apart on prepared baking sheets. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight to firm the dough for more flavorful cookies with less spreading.
When ready to bake, preheat the oven to 350° F. Line baking sheet with parchment paper. Remove dough from the refrigerator and bake for about 9-12 minutes, until edges just start to set. Do not over bake. Cool on baking sheet for 10 minutes. Store at room temperature in an air tight container.
Note: If you do not plan on making all of the cookies at once, you can wrap and freeze dough balls for later use. Add a minute or two to baking time when baking frozen cookie dough.
This is a sponsored post written by me on behalf of Bob’s Red Mill.
