½cup(113gms) butter (unsalted and softened to room temperature)
¾cup(150gms) granulated sugar
2tablespoonlemon juice
1tablespoonlemon zest
1teaspoonlemon extract(optional)
2-3drops yellow food color(optional)
For Cornstarch Mixture
1tablespooncornstarch
3tablespoonwater
Instructions
Making a Cookie Dough
In a medium bowl whisk flour, baking soda, and salt together. Set aside.
In a small bowl take cornstarch and water, mix well. Set aside.
Using a stand mixer fitted with a paddle attachment or an electric hand mixer, cream butter and sugar on medium to high speed until the mixture is light and fluffy.
It will take about 2-3 minutes. Scrape the sides and bottom of the bowl in between for even mixing.
Then add the cornstarch mixture, lemon juice, zest, lemon extract, and food color. Beat for a few seconds or until everything is combined.
The mixture will curdle because of the acidic element in the lemon juice, which is perfectly fine.
Add dry ingredients and mix at low speed until just combined. Do not overmix.
The dough will be soft, and you can use a spatula or your clean hands to bring it together.
Transfer the dough into a bowl, cover the dough tightly, and place it in the refrigerator for at least 30 minutes. We can keep it in the fridge for up to 24 hours.
Baking The Cookies
When you are ready to bake, pre-heat the oven to 350° F. Line the baking sheet with a silicone mat or parchment paper.
Take the dough out of the fridge. Scoop approximately 2tbsp of dough and roll into a ball.
Flatten the ball a little, don't flatten too much as these cookies spread well.
Place all the cookie dough balls onto a baking sheet keeping them 2 inches apart.
Bake the cookies for 10-12 minutes or until the edges are lightly golden.
You may feel that cookies are not done, but they set upon cooling. So do not overbake the cookies.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5-7 minutes.
Transfer the cookies onto a wire rack and allow them to cool completely.
Storage
Store the cookies in an airtight container for up to a week at room temperature.
You can also freeze the baked cookies in a freezer bag or container for up to three months. Thaw to room temperature before serving.
Notes
Lemon Extract: If you don’t have it, replace it with an additional teaspoon of lemon zest.
Butter: Make sure to use room temperature butter for the best result.
Chilling the Dough: It is essential; otherwise, cookies will spread too much in the oven.