THE BEST CRISPY LEMON COOKIES
These lemon cookies have a smooth, creamy, and citrusy aroma that no one can resist.
- 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
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 1/2 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.