These are delicious and easy to make. The bottom cookie is made without the baking soda. Mine didn’t crisp and wasn’t very thin, but I blame that on me, not the recipe…the first try on a recipe is a learning curve. Preparation. The result is a cookie that has a light open crumb, but is still nice and thin. It should work if the mold is fairly thin. I can’t say without knowing exactly how you measured and mixed the dough. If I made these slightly smaller, could I then make sandwich cookies out of them using a lemon filling? Cookies were delicious I did the vegan version of it substituted the butter for country crock plant butter and egg for Egg Replacer Ener-G. My daughter is vegan and I didn’t want her missing out on the holiday sweets, I also did snowflake imprint with cookie cutter right out of the oven perfect thanks. Slowly pour in the dry ingredients and beat just until combined--do not over mix. Next time I’ll leave out the extract and opt for more lemon juice. 3953 Crisp and bursting with lemon flavor, this Thin Lemon Cookie recipe is a bright and sweet treat. Chill the dough logs and then cut them into 1/8-inch slices. Also, if you bake on a darker colored sheet pan the cookies will brown faster. At the back of one book I found a folded up recipe for “Lemon Thins” that I used to make when I worked for a local caterer. Preheat oven to 350°. These are a new favorite of mine. Crisp and bursting with lemon flavor, this Thin Lemon Cookie recipe is a bright and sweet treat. My cookies are usually about 3″ across. At what temperature we should bake them and which mode of baking to be used? Drop by rounded teaspoonfuls onto an ungreased cookie sheets, 2 inches apart. Hmmm, strange that the chilled batch spread more. While that cools, you start preparing the rest of the lemon cookie dough. Then add the egg yolks, egg, and lemon extract. In a medium bowl, combine the egg, egg yolk, sugar, lemon zest, and vanilla. You can chill the batter briefly to firm it up a bit before scooping. I know that more sugar generally leads to a crisper cookie, so I upped the sugar a little bit. Finally, after baking about 101029102190 Lemon Thins, I had the exact texture and flavor I was after. Can lemon oil be substituted for the lemon extract? I had to hurry to pinterest to find the recipe. *Use a stainless steel or glass pan for reducing the lemon juice. Once baked, your cookies are ready to be enjoyed. These Thin Lemon Cookies are both chewy and crispy. Lisa, how lucky you are to have fresh lemons. In these binders I collected techniques and recipes from all my pastry jobs over the years. Copyright © 2019 Baking Sense on the Foodie Pro Theme, Reynolds Non-Stick Baking Parchment Paper Sheets, Baking Weights & Measures Conversion Chart, Baking Tips & Classic Techniques Explained. Add the lemon zest, lemon juice, and lemon extract. Heavenly! What type of pan did you use? Also, if the batter is too soft you’ll get more spread. I’m so excited to make a batch and I’m even more excited to see your follow-up recipe for the lemon creme filling! (Keep an eye on them as they brown rather quickly.) Share YOUR dish with #myIBC and tag @inspiredbycharm so we can see your delicious creation. These are a big hit in my family and I hope they will be as well in yours. Thanks for the feedback Lida. A chewy and soft cookie that is bursting with lemon flavor. The recipe sounds fabulous. Store at room temperature in a covered container. Add egg, vanilla, and lemon vest, and beat until smooth. My cookies spread to about 3″ across. The dough for Lemon Thin cookies is really more of a batter. I also decided to add a little baking soda. This is a simple little cookie. A lifestyle blogger, designer, entrepreneur & social media enthusiast. Cook until you have approximately 2 tablespoons of lemon juice. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. In an upcoming post, I’ll show you how to turn these Thin Lemon Cookies into Lemon Sandwich cookies. In a large bowl, cream butter and sugar together until light and fluffy. No, Mary Lou. Otherwise delicious. When I read the lengths you went to in perfecting the bicuits, I had to have a go, gorgeous thanks. I’ve updated the recipe, thanks! Once the dough is chilled, you’re ready to cut out the cookies. Or you might serve them with raspberry jam. For this Lemon Thin Cookie recipe I wanted the cookies to spread because I wanted them to be, well, thin. Your email address will not be published. Set aside. Did you use confectioner’s sugar or granulated sugar in the batter? I can’t wait to try this. Thanks. If lemon is your jam, this Thin Lemon Cookie recipe is for you. But everything tasted delicious and delicate and lemony as hoped. August 17, 2018 by Eileen Gray 57 Comments. They will spread as they bake so make sure to leave enough room. Would one be able to infuse or add lavender to these? I chose to roll out my dough since I wanted a more decorative cookie. 3 In a separate bowl beat the butter until it is light and fluffy. 1 Preheat oven to 400 ° F. ; 2 In a bowl beat the eggs, sugar and vanilla for 3-4 minutes or until the mixture forms a ribbon when the beater is lifted. Keep beating and add the lemon rind (zest). Yes, the brand of extract can make a difference in the taste. Just eliminate the salt listed in the recipe. Thanks for the sharing this. Add in egg, lemon zest and vanilla and beat until combined. I followed your recipe exactly as online. Slowly beat in the dry ingredients with the wet mixture, â¦ When it called for salt I didn’t put any in because since I used some salted butter. I just made these today and followed all the steps listed; however, my cookies spread to about 3 1/2 inches across and ran into each other. I reduced the eggs from 2 to 1 to reduce the amount of moisture in the dough. I am not a big fan of recipes with lemon extract, and this had just enough extract to punch up the lemon flavor. We know that, baking soda will react with acidic lemon juice and release carbon dioxide into the batter. I made these tonight, I loved them. I knew I had succeeded when my husband requested that I make the recipe again for his company’s Christmas party. Cream the butter, sugar and lemon zest until light and fluffy. I figured that the soft batter would not be able to hold onto the bubbles and I was right. Happy holidays! I’ve only tested it with my pound cake recipe so I can’t say for sure how it will work in cookies. My first thought was to adjust the amount of sugar in the recipe. So soft and with a melt-in-your-mouth bite! In a stand mixer fitted with the paddle attachment, or using a large bowl and a hand mixer, beat 1 1/4 cups (250 grams) granulated sugar and lemon zest â¦ The cookies were better than the original recipe but still not quite what I was after. Beat at medium speed until light and fluffy. Set aside to cool. Keep beating and add the lemon rind. Yes, they do spread quite a bit, that’s how they get so thin and crisp. Slowly add the dry ingredients and mix until just combined. Thanks for sharing! In another bowl, combine the wet ingredients. This dough is a little tricky to roll out and cut with cookie cutters. Roll cookie dough into about 1 1/2 inch balls and roll into the remaining 1/4 cup sugar (add sugar into a small bowl first.) Use a 2.5-inch round cookie cutter to cut out cookies. Warning: these cookies disappear very quickly! Depending on your time and skill, instead of rolling out the dough, you can divide it into two portions and form it into logs with about 2.5-inch diameter. Sour cream cookies with a lemon twist. Then chill this dough for a bit. A sprinkling of sugar on top provides a little extra crunch & crackle to these Thin Crispy Amish Sugar Cookies!. A couple of days ago when I was making this Thin Lemon Cookie recipe, I shared the process on my Instagram stories. I will try again. Mix until combined. Thank you for sharing your delicious lemon cookie recipe and chemistry. This makes for syrup with a wonderfully concentrated lemon flavor. With no extraneous ingredients to hide behind, this cookie all all about getting that one perfectly light and crisp bite. In a separate bowl, whisk together the baking power and baking soda with the flour. I started keeping these notes at my first job out of pastry school. If I would substitute the flour for a gluten free cookie what would you recommend? I grew up eating these yellow cookies with brown edges but haven't seen them in many years. Scrape the bowl. When I try this again, I will try unsalted. I made these today and they were delicious! Thin Crispy Amish Sugar Cookies are as rich and buttery as their other half, classic Amish Sugar Cookies.Instead of being soft and puffy, theyâre crisp and wafer-like. Leave at least 2″ between the cookies since they do spread quite a bit. Could the butter have made it more cakey?? Less moisture means more crispness. Otherwise, very tasty. I wanted a classic thin and crisp lemon cookie with a light open texture. Beat the shortening and butter in a bowl until smooth and creamy, about 3 minutes. I lost my other lemon cookie recipe that my daughter wanted to make. To easily view all the blog recipes, follow along on Pinterest!. Chewy Lime Coconut Cookies are fantastic, but if you arenât aware, thereâs actually a lime shortage right now! They are delicious served with a cup of tea or coffee. But even an ugly cookie is still delicious! I don’t think my butter was warm enough. Very difficult to shape into rounds. In a medium bowl, beat the eggs with an electric mixer until light. I baked a batch and was sorely disappointed to find that, although the cookies looked pretty, they didn’t have the texture that I remembered. Shape into a 12-in. What would be the reason? I would pulse the lavender with the sugar in a food processor and then do the recipe as written. Hope so my kids and my husband love this. We made them last night and it was a hit. Thin Lemon Cookie Recipe - bright and delicous lemon cookie Thanks for sharing, I will work out my errors, Hubby said they are quite tasty. Once the butter and lemon juice mixture is slightly cool, stir it in. But delicious is more important than pretty! Beat in egg. Thereâs also a little more in the glaze so you really get the flavor. Also my friend said it left an after taste, probably the extract.. My first batch were a generous tbs – huge and needed forever to bake. Just tag Baking Sense on Facebook or Instagram. The cookies I baked had a cakey, soft crumb. Once cooled completely, the cookies can be stored in an airtight container. My new book is now available at Amazon! Wonderful lemon flavor! My cousin just brought some of these to our house and they are amazing! Preheat oven to 350 degrees. There’s a link to the exact scoop I use at the bottom of the recipe. Mine came out more Cakey. A lovely and simple little cookie. I think that I used salted butter. The first step was to resize the recipe from one that made several hundred cookies to one that made several dozen. Put on the kettle and enjoy a couple of these little beauties. You can use a smaller spoon or leave more room between the cookies. Bake 9-11 minutes. With a glaze or lemon cream filling, it's even more delicious and indulgent. So we made another batch for giving! They are the perfect tea-time treat. I used the size scoop called for. Thank you for the recipe and the work you put in to get the perfect thin lemon cookies! You can also pack them in an airtight container to save them for later. Are you looking for more ways to create your happy place? They are really good, but I think I’ll use a smaller scoop next time. But, once again, this is why baking is both a science and an art. Connect with Michael! I made two batches. Combine flour, baking soda, and baking powder in a small mixing bowl. Add the lemon juice and lemon extract mix until well combined. Due to high butter content, cookies spread out into large misshaped ovals. As an Amazon Associate I earn from qualifying purchases. So now that my book is all done, I decided to tackle this recipe again. The scoop is a .75 oz scoop as listed in the recipe. Makeup 60 cookies, 5 mg per cookie (or 30 cookies 10 mg, 15 cookies 20 mg THC). Great recipe! Like all “simple” recipes, for example Angel Food Cake, Shortbread Cookies or a perfect Creme Brulee, when a recipe is short on ingredients, the quality of the ingredients and the technique becomes even more important. Any idea why? I hope you enjoyed this post and give this Thin Lemon Cookie recipe a try! Now add the wet ingredients to the dry ones and mix until just combined. These cookies are similar to miniature cakes. Do not use an aluminum or cast iron pan. As you might guess, these easy-to-make cookies are loaded with flavor. Have you made an IBC recipe you love? Grated rind of 1 lemon 1/2 tsp. Lemon Thin Cookies are, as the name suggests, crisp, thin and lightly lemony. Oh boy! I have two older, darker sheet pans and two newer, shinier sheet pans and there is a significant difference in how they bake. I’ve had this happen to me before. I had to bake them about 15 minutes to get the edges to start turning brown. Use a â¦ Thanks for this recipe. A lovely and simple little cookie. I really hit the ditch when I tried to calculate what size your scoop was. Line rimmed baking sheets with silpat liners, parchment or lightly coat with cooking spray. Hehe). In one bowl combine all of the dry ingredients. As long as they taste good, right? You’re welcome! I do the work so you don’t have to!! In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. A small note here: This dough it a little tricky to roll out and cut with cookie cutters. The soft dough will spread in the oven. Suggest freezing the dough. I know it’s a little expensive, but I love Nielsen Massey extract. Wondering if it can be adapted to orange cookies using the same ratio of ingredients? If you wish, you can make the cookies a bit more decadent with a lemon glaze. How to Make Lemon Thin Cookies (almost as good as the one's Nabisco use to make) In a bowl, beat eggs, sugar and vanilla for 3-4 minutes or until the mixture forms a ribbon when the beater is lifted. (But the addition of the filling may change that! In a large bowl, cream the butter, shortening and sugar until light and fluffy. The carbon dioxide expands the air bubbles in the batter which should cause the cookies to rise. Bake at 300° for 23-25 minutes or until cookies are slightly brown along the edges. If you think these Thin Lemon Cookies sound good, wait until you try them with a cream filling! As long as it’s a small amount it shouldn’t change the texture of the cookie too much. Then, add the wet ingredients to the prepared dry ingredients and stir until just combined. Add the dry â¦ Lemon Curd Tassies Rating: Unrated 17 A wonderful blend of flavors! Give it a try and let us know how it works. Mine did not come as perfectly shaped as yours, but they are delicious. I’d love to see a photo if you do it. Hi Michele, The only gluten free flour I’ve worked with is Pillsbury gluten free flour. Remove from the heat and stir in the butter until melted. This lovely little cookie is the perfect tea-time or snack-time treat. In a separte bowl â¦ Parchment paper is the best surface for these cookies to have just the right thickness and texture. I even cooked them 2 minutes longer than suggested. ; 4 Add the butter to the egg mixture alternating with the flour. They are the perfect tea-time treat. This recipe was first Published June 19 2016 and republished June 10 2020 with updated content and photos. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. A .75 oz scoop makes portioning cookies very easy and the the cookies bake more evenly. Add the egg and mix until well combined. I just switch recipe programs and the calories must have been calculated based on the entire recipe. It was exciting to see that lots of you love lemon desserts as much as I do. Thanks for a great recipe! Bake approximately 11 minutes. Yup, in fact, here is an orange version with chocolate filling to make homemade Milano cookies. I like crisp cookies. Set aside. It has no nuts or chunky chips or gooey filling, and that simplicity is exactly why I worked so hard to perfect this recipe. I soon got sidetracked testing the recipes for my book, Easy Baking From Scratch and the Lemon Thin recipe was put on the back burner (no pun intended). Hi. I made the next batch about 1/2 tbs – the size was still too large. This recipe was almost a big disaster until several gluten-free eaters stopped by to sample these giant lemon ginger cookies. Hi. I will double recipe next time as these disappeared quickly. Do you think this batter would work in a cookie mold pan. In a medium bowl, whisk together flour, baking soda, salt, and lemon â¦ In a small bowl, stir together the flour, cornstarch, baking powder, salt, and lemon juice powder. PS…And as always, thank you for including the nutritional facts. You can also find me on social media for daily updates. Apr 23, 2019 - As the name suggests, Lemon Thin Cookies are crisp, thin and lightly lemony. Scrape the bowl. Add the salt, baking soda and flour and mix until incorporated. Thanks for the recipe! On low speed, â¦ Beat in milk, lemon extract, and lemon rind until combined. If you make 15 cookies, be sure to take the only ¼ of a cookie for your first dose. I had been working with confectioner’s sugar in the recipe because, with it’s smaller crystals, confectioner’s will more readily absorb moisture in the dough. I tried a couple of variations on the mix of ingredients before I got this one and while the dough is a little crumbly to work with, I think the end cookies â¦ Good luck with round 2. Whichever way you decide to cut out your cookies, the resulting rounds get baked for 6-7 minutes. THe first were slightly brown on the edges and almost spread too much. With a glaze or lemon cream filling, it’s even more delicious and indulgent. The cookie flavor was superb. Those changes will drastically change the cookie. I found that cookies made with confectioner’s sugar stayed crisp longer. Normally we don’t want things collapsing in the oven. The cookie dough that this recipe makes, like in our original recipe for Lofthouse-style gluten free sugar cookies, is very thick. One of the reasons I’m sharing this recipe today is that it’s a prelude to another lemon cookie recipe. Add flour â¦ Add the salt, baking soda and flour and mix until incorporated. When the sugar absorbs more moisture, the cookies spread more. (It will be much easier to work with when it’s cold.) Add the cooled lemon juice and butter mixture to your wet ingredients. Preheat oven to 350°. I couldn’t say exactly how to substitute the egg without doing extensive testing. These Meyer lemon cookies use a mixture of both lemon zest and juice in the dough. Did you make this recipe? I made these yesterday. salt 1 tsp. Itâs a riff off a cookie thatâs been on my site for a while, and been a favorite for just as long. This Meyer Lemon Cookies recipe couldnât be simpler, or sweeter. Mix in the lemon zest, lemon juice, lemon extract, and yellow food coloring until fully combined, making sure to stop and scrape down the sides of the bowl as needed. Cook down 1/2 cup of lemon juice to about 2 tablespoons. Keep an eye on them as they tend to brown rather quickly. But I was happy to see it happen this time. That’s great to know that you successfully veganized this recipe. Begin by heating the lemon juice over high heat*. Thanks for sharing. I remembered liking those cookies and set out to make them for the blog. It includes concentrated lemon juice (which you make) and lots of lemon zest. Yes, that’s a great idea. Itâs not so stiff that itâs difficult to roll out with a rolling pin, but itâs thick enough that you will likely have to knead those last little bits of dry ingredients into the dough. Theyâre an Italian classic cookie. No, the half and half has much more water than butter, so that’s what made it cakey. For convenience sake, I decided to test the recipe with granulated sugar. Instructions. I recall as a kid we would dip them in our Russian Tea ( Tang and Nestea ) and were they ever yummy. If so, what would be the best way to do so? My first thought would be if your butter or egg was too cold the batter might not spread as much. To make these Thin Lemon Cookies, start by preparing a lemon syrup. Did you use a silpat or parchment paper? It makes a big difference if you use the cookie scoop. Although the cookies were less cakey, the centers were still soft and chewy and the cookies were more dense than I wanted. Line two baking sheets with parchment paper (see note). These Thin Lemon Cookies are the base for my Lemon Sandwich Cookies with Lemon Cream Filling. They were the thin that I was looking for, but weren’t crispy, they were more chewy. It may because I am eagerly anticipating the start of spring, but that tart-meets-sweet flavor is just too good! Refrigerate for at least 2 hours or until firm. I'm here to share my adventure with you. Bring the lemon juice to a boil; then reduce the heat to medium. Be sure to join the IBC Mailing List so you never miss a thing. Yes, I make sandwich cookies with the same batter for my Homemade Milanos. I haven’t used lemon oil so I can’t say for sure. Are they really over 1400 calories for two cookies? Do you have a oven thermometer to check if the temperature is accurate? These cookies aren’t nearly as bad as I thought they’d be! (I’ll be sharing the Lemon Sandwich Cookie recipe with you in the coming days.). Just give yourself a little more room between cookies and/or make the scoops smaller. Instagram // Facebook // Pinterest // Twitter. Beat in egg, orange zest, lemon zest and extracts. But I found that the cookies made with the confectioner’s sugar held on to the crisp texture longer than those made with granulated sugar. I’m so happy you are here! Remove from the oven and allow the cookies to cool on the cookie sheet for 2 â 3 minutes. Even the next day they had a good crisp bite. And if you love lemon cookies as much as I do then youâll adore these Lemon Ricotta Cookies. Add the egg and mix until well combined. If you want to make things a bit easier, divide the dough into two portions and form it into logs with about 2.5-inch diameter. Combine butter and sugar and cream. Thanks. Thank you for sharing. With a glaze or lemon cream filling, it’s even more delicious and indulgent. I used the ripe Ponderosa Lemons, that have been hanging perilously on their pendulous branches in my backyard. Next time I’ll try a tsp. In a large bowl, whisk together the flour, baking soda, and salt. I didn’t have enough unsalted butter so I used half and half. I ran the recipe through a calorie calculator it looks like there are about 180 calories for two cookies. They were made by FFV ( Fine Foods of Virginia ) who also made Orange Thins. baking powder Mix all ingredients and drop from point of teaspoon. However, the second batch I chilled and spread more and were more brown. I love that you made this recipe your own! Preheat oven to 350 degrees. The cookie married just a bit of puff with edge crispiness – it was perfect. Were they in the oven longer? Tried a non-dairy version, substituting veggie oil for butter. These turned out just like the picture and they are delicious! Let the cookies cool on the baking sheet for 2-3 minutes and then transfer them to a cooling rack. roll; wrap in plastic. Set aside. Crisp and bursting with lemon flavor, this Thin Lemon Cookie recipe is a bright and sweet treat. A simple and perfect little cookie. So why doesn’t the baking soda make the cookies puffy? Had to compensate for the lack of structure the butter provides w/ a little extra flour, but just got a drier “tea cake” style cookie that was still a hit w/ its mild lemon flavor! On a parchment lined baking sheet, drop cookies using a #60 scoop. What do you recommend to make them crispy. I can only imagine how lovely they smell and taste. Oct 29, 2019 - As the name suggests, Lemon Thin Cookies are crisp, thin and lightly lemony. Also, can I use brown sugar. and place about 2 inches apart on a parchment lined baking pan. This syrup then gets melted into butter. I made a monster cookie at first when I underestimated the spread and everything kind of morphed together. 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