Crunchy lemon cookies
Perfect for any mood, these cookies will become a must in your kitchen.
We all have moments when we feel like we can’t choose between chilling and exercising. When in doubt, these lemon cookies will help you choose. A little bit of exercising to make them, and a lot of chilling to eat them!
Soft and chewy, and with just the right amount of tanginess, these lemon cookies are perfect for pairing with a cup of tea and whipped cream for a timeless snack!
We want to see your cookies! Tag us with @petit_pot on Instagram and find other recipes on our blog.
Ingredients:
¾ cup butter, softened
¼ cup cream cheese, softened
1 cup granulated sugar
⅛ teaspoon sea salt
1 large egg at room temperature
1 large egg yolk at room temperature
3 tablespoons lemon juice
2 tablespoons lemon zest
4 cups all purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
Powdered sugar
2 lemon Petit Pots
Preparation: 15 mins.
Cook: 15 mins.
Serves: 12 cookies.
Steps:
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1
In a large bowl, combine butter, cream cheese, sugar, and salt. Beat with an electric mixer for about 5 minutes until creamy.
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2
Add the whole egg, egg yolk, lemon juice, half a jar of lemon Petit Pot, and zest and beat until fluffy.
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3
Sift flour, baking powder, and baking soda right into the same bowl and combine until fully mixed.
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4
Portion the dough into balls for 12 large cookies.
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5
Spread powdered sugar onto a plate and roll the cookie balls in the powdered sugar and place onto a parchment lined baking sheet.
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6
Press an indent onto the top of each cookie ball with the back of a measuring spoon.
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7
Pop the baking sheet into the freezer to chill while you preheat the oven to 355°F.
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8
Right before baking, cover the cookie balls with powdered sugar again to get a thick layer on.
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9
Bake for 12-15 minutes. The cookies will be puffed and barely golden when done.
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10
Once baked, press a tablespoon into the top of each cookie to make more space for some lemon Petit Pot.
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11
Once cooled, fill the middles with heaping tablespoons of lemon Petit Pot and serve.
