Lemon Thins
A simple and perfect little cookie. Thin, crisp and lightly lemony.
Servings: cookies
Ingredients
- 5 oz unsalted butter (room temperature)
- 6 oz confectioner sugar (1 ½ cups)
- finely grated zest of 1 large lemon
- 1 tablespoon lemon juice
- 1 teaspoon lemon extract
- 1 egg (room temperature)
- ¼ tsp table salt
- ¼ teaspoon baking soda
- 5 oz all purpose flour (1 cup, see note)
Instructions
- Preheat the oven to 350 °F. Line two baking sheets with parchment paper (see note).
- Cream the butter, sugar and lemon zest until light and fluffy. Scrape the bowl. Add the lemon juice and lemon extract mix until well combined. Add the egg and mix until well combined. Scrape the bowl. Add the salt, baking soda and flour and mix until incorporated.
- Use a .75 oz scoop or a tablespoon to scoop the cookies onto the prepared baking sheets, leaving 2" between the cookies. They will spread as they bake so make sure to leave enough room.
- Bake until the edges are golden brown and the middle of the cookies are set, about 8-10 minutes.
- Allow the cookies to cool for 5 minutes on the pan to set then transfer the cookies to a cooling rack and allow to cool completely.
- Store at room temperature in a covered container.
Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Parchment paper is the best surface for these cookies to have just the right thickness and texture.
Nutrition
Serving: 1cookies | Calories: 94kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 39mg | Potassium: 11mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 158IU | Vitamin C: 0.2mg | Calcium: 3mg | Iron: 0.3mg