I am always looking for new recipes for cookies and cookies with lemon are on the top of the list. I found this recipe for brown butter lemon cookies from Martha Stewart and made them for the holidays for friends.
Lemon cookies are good any time of the year and any time of the day. I love to cook with lemon or any type of citrus and use this sour taste to balance the sweet and salty. Lemon adds contrast and makes food more appealing by revealing its hidden flavors. You can balance your sweet and savory foods with an acid like lemon juice or zest.
I love lemon squares with olive oil. Have you baked these yet? This recipe is balanced by the use of acid, fat (butter and olive oil), and salt. That’s why they taste so good, right?
These buttery lemon cookies do not even require you to use a mixer. Everything can be mixed by hand in a bowl.
After the butter is browned and cooled, the white and brown sugars are added to the butter. The liquid ingredients, eggs, vanilla, and lemon juice are then stirred in.
The dry ingredients, flour, baking powder, cinnamon, and salt are then combined with the wet ingredients. The ingredients are stirred together until they form a dough.
The dough will need to rest for about an hour before baking.
Next, you can line your baking sheets with parchment paper.
Once the dough has chilled, you can roll it into balls, then toss in powdered sugar. The dough balls can be placed on the prepared sheet pan to prepare for baking.
Reserve some of the powdered sugar for after the cookies bake. Once the cookies have cooled, you can sift some more powdered sugar over the tops.
Try my lemon squares, lemon meringue pie, or these brown butter lemon cookies for a sweet and sour delight.
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