Lemon Thins

Lemon Thins

from baking-sense.com
Dessert
39 min
24 servings
94 kcal / serving

A simple and perfect little cookie. Thin, crisp and lightly lemony.

Ingredients

  • 5 ozunsalted butter (room temperature, see note)
  • 6 ozconfectioner sugar (1 ½ cups)
  • finely grated zest of 1 large lemon
  • 1 tablespoonlemon juice
  • 1 teaspoonlemon extract
  • 1egg (room temperature)
  • ¼ tsptable salt
  • ¼ teaspoonbaking soda
  • 5 ozall purpose flour (1 cup, see note)

Directions

  1. 1

    Preheat the oven to 350 °F. Line two baking sheets with parchment paper (see note).

  2. 2

    Cream 5 oz unsalted butter, 6 oz confectioner sugar and finely grated zest of 1 large lemon until light and fluffy. Scrape the bowl. Add 1 tablespoon lemon juice and 1 teaspoon lemon extract mix until well combined. Add 1 egg and mix until well combined. Scrape the bowl. Add ¼ tsp table salt, ¼ teaspoon baking soda and 5 oz all purpose flour and mix until incorporated.

  3. 3

    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.

  4. 4

    Bake until the edges are golden brown and the middle of the cookies are set, about 8-10 minutes.

  5. 5

    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.

  6. 6

    Store at room temperature in a covered container.