I found a recipe for some lovely soft and chewy lemon cookies on Averiecooks which I just had to try. With lots of lemon these seemed just ideal.
The recipe is easy to make and the resultant cookies are indeed very soft and chewy and really quite delicious. I did make a minor change, using golden syrup instead of honey and I converted the measures to metric, but other than I adhered to the recipe as shown on the website.
I am very pleased with the results, though I would recommend eating these very quickly as they are likely to go very soft within a couple of days.
Soft & Chewy Lemon Cookies – Video
- 113g softened unsalted butter,
- 150g granulated sugar
- 30g soft brown sugar
- 1 medium egg(large in USA)
- 1 tbsp lemon extract
- 2 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tbsp golden syrup
- 256g plain flour
- 7g cornflour
- 1 tsp baking soda
- In the bowl of a stand mixer cream the butter and sugar until nice and fluffy
- Add the lemon extract and egg and mix to combine.
- Add the golden syrup and the lemon zest and mix for another two minutes.
- Scrap down the bowl and add the flour and cornflour.
- Add the baking soda in a mound on top of the flour.
- Pour the lemon juice onto the baking soda so that it froths up.
- Mix on low speed until the dry ingredients are fully combined, scraping down the bowl in the process.
- Take a scoop and make 12 balls of dough and place on a place, flattening each one slightly.
- Cover and place in the fridge for 2 to 3 hours until thoroughly chilled.
- Preheat the oven to 180C/160C fan/350F.
- Line 2 baking sheets with parchment paper.
- Place 6 of the dough pats on each baking tray, leaving a gap of 2 inches between each as the dough will spread as it bakes.
- Bake in the oven for 10-12 minutes until the edges are just starting to brown. The centres may look as though they are not quite cooked, but they will firm up as they cool.
- Remove from the oven and allow to cool a few minutes before carefully transferring to a wire rack to cook completely.
- Eat within 24 hours.