These lemon cookies are thin, crisp, and bursting with a spectacular lemony, buttery and nutty flavor. It is incredibly delicious and the perfect treat for anyone who is a lemon lover. It will enchant your palate, though beware once you tried one you won't be able to stop yourself for more! I make these cookies all the time during the spring and summer months. The fresh, clean and citrus fragrance always lends a feeling of good energy.
This was inspired by my other recipe Thin and crispy oatmeal cookies on this site and also a fantastic dessert After Spatchcock roasted chicken with lemon and herb marinade dinner.
The very best of Lemon
If I'm to be forced to give up all fruits except for one, I will definitely keep lemons. I was never been without lemons in my kitchen since I started cooking. Lemon is the backbone of cooking in the whole world of food because of its dependability, versatility, and availability all year round. Lemon is one of the most important and versatile, natural medicine for home use as well.
Fruit and peel improve circulation and increase resistance to infection. The flesh contains Vitamin C twice as much as Orange, while the pith and peel contain volatile oil and most of the bioflavonoids.
Encyclopedia of herbal medicine, Andrew Chevallier, FNIMH
Everyone agrees that lemons are refreshing, healthy, and helps to heal some wounds or illnesses. Therefore these lemon crisp cookies are healthy! Too bad this is just a logical conclusion. But, when someone Is sick, in a mug: Add some honey, a generous squeeze of lemon, pour hot water, and stir with a cinnamon stick then serve. While the sick person is recovering, Grab a piece of crisp-lemon cookie, sit back, relax and savor these melt-in-your-mouth Zingy heaven cookies.
How to make Lemon crisp cookies?
These cookies are very easy to make. lemon and brown butter are the two ingredients that make these cookies unforgettable. It is all about timing and the end result is a special cookie that every member of your family will enjoy.
> Begin by Zesting a fresh and wax-free Large lemon that is enough to give you two tablespoons of lemon zest. Keep the lemon zest covered in the fridge if not using immediately. Juice the lemon and measure two tablespoons into an ice cube maker then freeze. This can be done a day before you intend to use it. Any leftover frozen lemon juice is perfect for any recipe that calls for lemon juice. (maybe you love iced lemon tea)
>Make brown butter, After the brown butter is done, take it off from the heat and immediately add the lemon ice cube. Whisk until the frozen lemon juice melts while incorporating completely with the hot brown butter.
Adding two tablespoons of lemon juice will compensate for the water content lost in the process of making brown butter. The bursting flavor after you combine brown butter and lemon juice is the heart of these lemon cookies.
Solidified lemon-brown butter
After hot brown butter and frozen lemon juice are incorporated, put in the fridge for an hour or more to cool and solidify. If it gets too hard, bring it to room temperature.
Combine Granulated sugar and lemon zest. Rub with your fingers for better lemon oil absorption.
Lemon cookie dough
Scoop the dough into balls and put it in the fridge to rest before baking, it is important.
Sugared cookie dough
dip one side of the dough in sugar before arranging it into the baking sheet.
Complete detail instructions down below.
THE BEST CRISPY LEMON COOKIES
- Stand mixer or hand electric mixer, spatula, large mixing bowl
- 2 Tablespoon Lemon juice, frozen
- ½ Cup Butter
- ¾ Cup Granulated Sugar, separate 2 tablespoon
- 2 Tablespoon Lemon zest
- ½ Teaspoon Salt
- ½ Teaspoon Baking soda
- 1 Large Egg, room temperature
- 1 ¼ Cup All-purpose flour
- Zest 1 large wax-free fresh lemon and keep the zest in the fridge covered for later use. Squeeze the lemon, measure exact two tablespoons into an ice cube tray and freeze.
Make brown butter
- cut the butter into smaller cubes and place in a small saucepan. Melt the butter over medium heat until it begins to foam. Lower the heat and keep stirring not letting the milk solids get stuck at the bottom of the pan. It is ready when the milk solids are golden brown, a sweet buttery and nutty aroma lingers around - about 5 minutes. Remove from the heat and immediately add the frozen lemon juice whisking until the lemon juice melts and fully incorporated with the butter. Transfer in a measuring cup and put in the fridge to harden into soft butter.
- In a small bowl, combine ½ cup + 2 tablespoon sugar and lemon zest, rub with your finger to draw out the natural flavor of lemon.
- Place the soft brown butter in the mixing bowl. Using the paddle attachment, beat the butter for a minute. Add the sugar and zest mixture, salt and baking soda, and beat at a medium speed until just combined. Scrape the sides and bottom of the bowl and beat for another minute. (Do not beat until fluffy). At a low speed, add the flour and beat for 1 to 2 minutes. Finish mixing using the spatula as you scrape the sides and bottom of the pan.
- Place the cookie dough in the fridge to rest for at least 30 minutes to an hour.
- Preheat the oven to 375, Line the baking sheet with parchment paper.
- Place the remaining 2 tablespoons of granulated sugar in a small bowl. Scoop the cookie dough making 12 round balls. Roll one side of the dough into the sugar and arrange in the baking sheet sugar side up, spacing 2 inches apart-"IT WILL SPREAD". Put in the oven, lower the heat to 325°F. Bake for 20 minutes or until you can smell a citrusy and nutty aroma, and the cookies are golden brown. Let it cool in the pan for 5 minutes then transfer into the cooling rack to cool completely.
- cookie dough can be frozen for up to three months. Bake frozen at 325F for 20 to 25 minutes.
- Keep cookies in a sealed container for up to five days.