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Posted By Chef in Training On November 12, 2012 @ 5:00 am In cookies,dessert | 13 Comments
Melissa from No. 2 Pencil has some of the most delicious recipes and fantastic ideas on her blog. From the moment I found her blog, I have been in awe at everything this girl creates and I know you will be, too! Today, she is sharing a fun spin on a popular cookie! Let’s just say you lemon lovers are going to pretty dang happy with this recipe :)
Hello friends of Chef in Training, I’m Melissa from No. 2 Pencil. I’m so thrilled to be contributing to Nikki’s cookie exchange along with so many other amazing bloggers. Today, I’m sharing my recipe for Lemondoodles. It’s a delicous, lemony variation of my Snickerdoodle recipe. Lemondoodles are soft and tender on the inside, and crisp and chewy on the outside. The flavors are warm and rich, with a fresh pop of lemon. They are absolutely perfect for holiday baking.
By Chef in Training
Published: November 12, 2012
Yield:20 Large Cookies
These are soft in the insides and crisp and chewy on the outside! These are a must make this holiday season!
To make coating for cookie dough: Mash zest and sugar together with a fork to create lemon sugar.
To make cookies: Start by browning butter. Melt 1 1/2 sticks of butter in a skillet over medium heat, stir continually until butter starts to foam and is light golden brown. Immediately remove from heat and add remaining 1/2 stick of butter to pan and set aside to cool.
Line baking sheets with parchment paper and preheat oven to 425 degrees.
In the bowl of a stand mixer, combine sugar and lemon zest and mix on low speed until well combined.
Add brown sugar, flour, baking soda, and salt. Mix dry ingredients together on lowest speed just until combined.
Add cooled butter, eggs, and vanilla and mix again just until combined.
Scoop out two tablespoons of dough and form into a ball. Roll balls in lemon sugar mixture to coat and place on cookie sheet. Flatten the cookie dough balls slightly by using the back of a measuring cup.
Bake for about 7 minutes and let cool. They are best slightly underdone. When they come out of the oven, the middle should fall in just a little and the cookie should crackle as it settles.