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Chewy Lemon Cookies are the perfect blend of sweet and tangy, offering a delightful burst of citrus flavor in every bite. These cookies are not only incredibly delicious, but they also have a soft, chewy texture that makes them irresistible. Whether you’re a seasoned baker or a beginner, this recipe is sure to become a favorite in your kitchen.
Why You’ll Love This Recipe
This recipe is a keeper for several reasons: the bright, fresh taste of lemon zest and lemon juice is a refreshing change from the usual cookie flavors. The inclusion of cream cheese adds a rich, creamy texture, while the combination of butter and vegetable oil ensures the cookies stay soft and chewy. Plus, they’re easy to make with simple ingredients you likely already have at home.
Kitchen Equipment You’ll Need
- Oven
- Baking sheets
- Parchment paper
- Medium and large mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Drinking glass
- Wire rack
- Metal spatula
Ingredients
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Sugar
- Cream cheese
- Lemon
- Unsalted butter
- Vegetable oil
- Egg
- Milk
- Vanilla extract
- Lemon extract
Step-by-Step Instructions
Step 1: Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
Step 3: In a large bowl, combine 1 1/2 cups of sugar, lemon zest, and cream cheese. Pour the warm butter over the cream cheese mixture and whisk to combine. Whisk in the oil, egg, milk, and lemon juice until smooth. Use a rubber spatula to fold the dry ingredients into the wet until a soft dough forms.
Step 4: Place the remaining ⅓ cup sugar in a shallow bowl for rolling. Roll two heaping tablespoons of dough into a ball, roll the ball in the sugar, and place it on the prepared baking sheet, spacing the balls about 2 inches apart. Butter the bottom of a drinking glass, dip it in sugar, and flatten the dough balls until they are about 2 inches in diameter, dipping the glass in sugar as needed to prevent sticking.
Step 5: Bake one sheet at a time until the cookies are golden brown around the edges with centers that are just set and lightly colored, about 11 to 13 minutes. The tops will be puffy and slightly cracked. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Success
For perfect cookies, make sure your butter is warm but not hot to help blend with the cream cheese smoothly. Also, don’t overmix the dough after adding the dry ingredients to keep the cookies tender.
Additional Tips or Variations
For a zesty kick, add a tablespoon of poppy seeds to the dough. If you prefer an extra lemony flavor, increase the lemon extract slightly. You can also drizzle a simple lemon glaze over the cooled cookies for added sweetness.
Nutritional Highlights (Per Serving)
These cookies are a delightful treat, and though they are indulgent, they offer a taste of freshness with the lemon. For those counting calories or sugar, enjoy in moderation.
Frequently Asked Questions (FAQ)
- Can I use a different type of flour? While all-purpose flour is recommended for the best texture, you can experiment with gluten-free flour blends if needed.
- How do I store these cookies? Store them in an airtight container at room temperature for up to a week. You can also freeze them for longer storage.
- Can I make these cookies without cream cheese? The cream cheese adds a unique texture, but you could substitute with a thick Greek yogurt as a last resort.
Conclusion
These Chewy Lemon Cookies are a delightful combination of textures and flavors that are sure to become a favorite. I invite you to give this recipe a try and experience the joy of baking them yourself. Don’t forget to share your results and any tweaks you make to the recipe in the comments below. Happy baking!
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