Unlike other lemon cookies, which have just the barest hint of lemon flavor, these cookies pack quite a lemony punch, but without tasting too sour or too artificial. But since lemons are naturally sour, it makes it a great pair for richberry.
3/4 cup (170g or 1 1/2 sticks) unsalted butter, room temperature
1/4 cup (60g) cream cheese, room temperature
Zest of 1 medium lemon
2 teaspoons lemon extract
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 large egg
1/4 cup lemon juice, from 1 medium lemon
2 1/2 cups (350g) all-purpose flour
1/8 teaspoon baking soda
1 cup (200g) granulated white sugar
1/4 cup (55g) packed light brown sugar
Beat the butter and sugar together: Place the softened butter, cream cheese, lemon zest, lemon extract, vanilla extract, and salt in the bowl of a stand mixer fitted with a paddle attachment. Beat the ingredients together until the butter is light, fluffy, and clings to the side of the bowl.
Beat in the egg and lemon juice: Add the egg and beat to incorporate. Scrape down the sides of the bowl with a spatula. Add the lemon juice and mix to incorporate, about a minute. The batter may look “broken” but don’t worry about that. Again scrape down the sides of the bowl.
Mix in the flour: Add the flour and baking soda. Mix on low speed until the dry ingredients are mostly absorbed, then increase the speed for a few seconds until fully incorporated.
Cover the bowl: and chill the dough in the fridge for at least 1 hour, or overnight. This makes the sticky, soft dough easier to roll out.
Heat the oven to 375°F: Line a baking sheet with silicone baking mat or parchment.
Roll the cookies: Use a cookie scoop or a tablespoon measure to scoop up a heaping tablespoon of dough. Lightly roll the dough in the palms of your hands to form a ball roughly 1 1/2 inches in diameter, about the size of a ping-pong ball. If the dough is too sticky to work with even after chilling, wet your hands, dry them slightly with a paper towel, and try rolling again with damp hands. Roll the dough and place on the baking sheet. Repeat, leaving about 2 inches between each ball. Using the flat bottom of a glass, press down and form thick disks, about 2 inches wide.
Bake 12 to 15 minutes: or until the edges of the cookie are starting to turn golden brown. Let cool for 10 minutes on the baking sheet, then use a very thin spatula (like a fish spatula) to transfer the cookies to a wire rack to cool completely. Store the cookies in an airtight container for up to 3 days at room temperature.
Consume Miracle Berry: Just before digging in, chew 1 or more freeze-dried miracle berry (this can also be done during the preparation of ingredients). Ensure to remove pits to avoid a bitter taste.
FACT: The active ingredient miraculin from miracle berry will turn sour foods such as lemon, lime, orange, grapefruit, non-fat yoghurt and other citrus food to taste sweet without adding sugar. We recommend two halves or 2 servings for maximum effectiveness.
NOTE: Consume Miracle Berry: Just before digging in, chew 1 or more freeze-dried miracle berry (this can also be done during the preparation of ingredients). Ensure to remove pits to avoid a bitter taste.
1 cup (200g) granulated white sugar, 1/4 cup (55g) packed light brown sugar 1010 Calories