lemon cookie

Soft lemon cookies that were inspired by Paradise Bakery&#39;s lemon cookies.

Lemon Cookies

butter (at cool room temperature)

sugar

eggs

lemon juice

lemon zest

baking powder

all-purpose flour

Powdered sugar (for dusting)

In the bowl of a stand mixer, cream the butter and sugars together until well blended. Scrape down the sides of the bowl.

With the mixer on low speed, add eggs, one at a time, and mix until blended.

Add lemon juice and zest, mixing until combined.

Add flour and baking powder. Stir in until just combined. Don&#39;t overmix.

Cover and chill dough for 30 minutes.

Preheat oven to 375 F. Line 2 baking sheets with parchment paper or silicone baking mat.

Drop by 1.5 tablespoon scoops (a medium cookie scoop) onto prepared baking sheets. Bake until edges are firm with no color, about 7-10 minutes.

Let cool on baking sheets for 5 minutes, then transfer to cooling racks and let cool.

Once cool, dust with powdered sugar.

Buttery, citrusy and slightly sweet sable cookies, with a lovely hint of Meyer lemon zest.&nbsp; These crisp and crumbly Meyer Lemon Cookies are a perfect tea-time company!&nbsp;

Meyer Lemon Cookies (Sables)

unsalted butter ((8 Tbsp, 1 stick))

½ Tbsp confectioners’ sugar/powdered sugar ((1 oz))

cake flour

almond flour/meal ((1.4 oz; ⅓ cup + 2 tsp to be precise; blanched))

Meyer lemons ((we only use zest))

whole milk

Tbsp white sparkling sugar

Gather all the ingredients first.

Cut the unsalted butter into smaller pieces (so that they will soften faster).  It’s important to soften (not melt) the butter before we start.

In a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat the butter until smooth and creamy.

Add the powder sugar and blend until soft and light. Scrape down the bowl as needed.

Sift the cake flour and almond meal into the bowl.

Add zest from 3 Meyer lemons. Make sure you just zest the yellow skin, not pith (white bitter part).

Add the milk and mix all together with the silicone spatula.

At the beginning, the dough is crumbly, but it will come together into a ball.

Because the dough will be still too soft to roll into a log shape, take out the dough from the bowl and wrap with plastic wrap.  Keep in the refrigerator for 1 hour.

Take out the dough from the refrigerator and unwrap. Shape the dough into a cylinder, about 1.5 inches (4 cm) diameter.

Wrap in plastic wrap and chill in refrigerator until firm, at least 2 hours. Optional: you can place the dough on a bed of rice while chilling. It helps the dough in nice cylindrical shape, so your cookie slices won’t be flat on one side.

To Make Dough

Preheat the oven to 375ºF (190ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Line the baking sheet with parchment paper or silicone baking liner.

Take out the cookie log (dough) from the refrigerator and remove the plastic wrap. In a tray that fits the cookie dough, sprinkle the white sparkling sugar. Roll the cookie log on the sparkling sugar until the log is covered with sugar.

The sugar should stick without any issue, but you could wrap the dough with a damp paper towel so that the dough will be slightly wet or brush egg wash on the dough (traditional method).

With a sharp knife, slice the dough into 1/3 inches (7 mm)-thick rounds. Place them on the baking sheet, leaving about 1” (2.5 cm) between rounds.

Lower the oven temperature to 350ºF (180ºC) and bake the cookies for about 25 minutes, or until the edge of the cookies start to get golden brown.

Remove from the oven and let cool on the baking sheet for 5 minutes; then carefully transfer to a cooling rack and let cool completely.

To Bake Cookies

If you pack the cookies in an airtight container, they will keep for at least 4 days. You can also freeze the unbaked log of dough, wrapped in plastic wrap, for up to 2 months. Let sit at room temperature for about 10 minutes before cutting and baking. Do not let the dough fully defrost.

To Store

This lemon cookie ice cream is sure to keep you coming back for more. With the refreshing taste of lemon and a crunch of cookie in every bite, this ice cream will leave you wishing you had more Ninja Creami pints to fill! Note: 1 serving = 1 pint

Ninja Creami Lemon Cookie Ice Cream

Cream Cheese

Lemon Extract

Sugar

Milk

Heavy Cream

Food Coloring

Golden Oreos

Place 1 tbsp cream cheese in a medium bowl and microwave for 5-10 seconds. If the cream cheese was in the fridge, these 5-10 seconds in the microwave will help soften it up to mix well with the other ingredients.

Combine cream cheese with 1 tsp lemon extract and 1/3 cup granulated sugar. Whisk until the ingredients are mixed together.

Slowly whisk in 1 cup whole milk and 3/4 cup heavy cream.

Whisk in a few drops of yellow food coloring until the mixture is the desired color.

Pour the mixture into a Ninja Creami pint container, ensuring it does not go over the max fill line.

Freeze the pint for 24 hours, making sure it is placed on a flat surface in the freezer.

After 24 hours, remove the pint from the freezer, and plug in your Ninja Creami machine! Time for the magic.
Remove the lid from the pint and grab the Ninja Creami outer bowl. Place the pint securely into the outer bowl and cover with the lid. Once the lid is on, place the outer bowl into the machine, twisting to the right until it locks into place. Press the "Ice Cream" button and (try to) wait patiently for the creamy treat coming your way.

Once the process is finished, press and hold the button on the left side of the Creami to twist the bowl to the left and remove it from the machine. Twist the lid off of the outer bowl and remove the pint.

Now it's time for mix-ins! Carve a hole in the ice cream and drop in crushed golden Oreos. Place the pint back into the Ninja Creami machine and select "Mix-In".

Now your lemon cookie ice cream is ready to enjoy!

A delicious soft and chewy cookie filled with the flavor of fresh lemons and white chocolate. These cookies are a copycat Panera Lemon Drop Cookie recipe that you&#039;re going to want to save!

Panera Lemon Drop Cookies Recipe

flour

corn starch

baking soda

salt

butter (softened)

vanilla

chocolate

sugar (for dusting)

Preheat oven to 350 degrees and line two cookie sheets with parchment paper.

Mix the flour, corn starch, baking soda and salt together in a bowl. Set aside.

In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.

To the creamed butter and sugar, add the eggs, lemon zest, lemon juice, vanilla extract and just ½ cup of the flour mixture to prevent curdling. Mix until well blended.

Mix in the remaining flour in 2 additions, stirring on low speed until the flour is just incorporated.

Stir in the white chocolate chips.

Using a ¼ cup, scoop out the cookie dough and drop onto the baking sheet. (I like my cookies to weigh around 55 grams each to keep them equal… a few grams on either side is fine).

Place the cookies far apart on the cookie sheet – no more than 4 per tray.

Bake at 350 for 10 – 12 minutes, until the edges of the cookies are just starting to brown.

Allow cookies to cool for 5 minutes on the tray, then carefully transfer to a wire rack.

Once completely cooled, dust with powdered sugar.

Delicious flavor but the texture was a little off the Panera version.  I added an additional 1/4 cup of flour to hold shape and cut sugar back to 1 cup.  It was really sweet.  Overall, great recipe!

These are as good or better than Panera. Great recipe!

Great recipe.
Can these be made smaller using medium cookie scoop and what tempeture and how long?

I agree with the comment that these cookies are better than Panera.  Delicious! Thanks for sharing.

I would stop weekly at Panera's for coffee and cookies for my buddies and I to enjoy at  work. I have made this recipe several times for my girls at the job and they thought they were better than Panera's!!! They are the best!!! Thank you for sharing this recipe with all of us.

Top 4 lemon cookie recipes from across the web

The most viewed lemon cookie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lemon Cookies

Meyer Lemon Cookies (Sables)

Ninja Creami Lemon Cookie Ice Cream

Panera Lemon Drop Cookies Recipe

Top 4 lemon cookie recipes from across the web

The most viewed lemon cookie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Cookies

Meyer Lemon Cookies (Sables)

Ninja Creami Lemon Cookie Ice Cream

Panera Lemon Drop Cookies Recipe

The most viewed lemon cookie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine