Ooey Gooey Lemon Cookies | Feast Awards: Cookie Wars #6

I swapped out the lemon extract in the recipe for fresh lemon juice, using the ratio recommended by the author (1 tablespoon of lemon juice = 1/2 teaspoon of lemon extract).

I swapped out the lemon extract in the recipe for fresh lemon juice, using the ratio recommended by the author (1 tablespoon of lemon juice = 1/2 teaspoon of lemon extract).

I love lemon desserts, especially when they’re on the tart side, so I added a little more juice than recommended. I also upped the amount of lemon zest, using all of the zest from a large-ish lemon instead of the 1 teaspoon it called for.

Even with the extra zest, this recipe wasn’t as lemon-heavy as I’d hoped. If I made them again, I might try a combination of extract and juice or add even more lemon zest to really get that zing of flavor.

I didn’t have the recommended cookie scoop, so I rolled these by hand. The dough is very sticky, but it comes together once you’ve dropped it in a bowl of powdered sugar. I inadvertently made them smaller than suggested and ended up with about 36 cookies instead of 24.

I baked my first batch as suggested, by placing them as balls on the cookie pan, but these came out rounder than I wanted. I lightly flattened subsequent batches, and I think the cookies looked much better.

The recipe calls for baking them for 8 to 11 minutes. At 11 minutes, my cookies were still raw in the center. I upped that time to about 13 minutes, and they seemed to come out soft, though not as gooey as advertised. I might stick to the recommended time in the future.

Recipe:
Ingredients:
Cookies:

1/2 cup (113g) salted butter, softened
1 package (8 ounces) cream cheese, softened
1 teaspoon fresh lemon zest
1-1/2 cups (300g) granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 teaspoon lemon extract
2-1/4 cups (282g) all-purpose flour
1/2 cup (63g) confectioners’ sugar
3 teaspoons baking powder
Topping:
1/2 cup confectioners’ sugar, for rolling cookie dough in

Directions:
1. Preheat oven to 350 degrees.

2. In a large bowl using a hand-held mixer, beat butter, cream cheese, lemon zest and granulated sugar until blended.

3. Add in egg, vanilla and lemon extract.

4. Add in flour, baking powder and 1/2 cup confectioners sugar. With the mixer on low, gradually beat into creamed mixture.

5. Using a 2-tablespoon cookie scoop, scoop dough and then roll in the remaining 1/2 cup of confectioners’ sugar. Place approximately 6 dough balls on parchment paper-lined baking sheets. (Cookies will spread.)

6. Bake until they no longer appear wet on top, 8 to 11 minutes. After about 5 minutes cooling on the pan (they will be soft!), place on cooling racks to cool completely.

Makes 24 cookies
Source: iambaker.net

Where to buy

The Repository
Select Rite Aid Stores
Spee-D Foods
Buehler's Fresh Foods
Fishers Foods, including 44th Street NW, Tuscarawas St. W, Fulton Drive, Lincoln Way E. and Cleveland Ave. NW locations
Aultman Hospital Gift Shop
Mercy Medical Center Gift Shop
Gervasi Vineyard Marketplace
Carpe Diem Coffee Shop, downtown Canton and Belden Village Mall locations
News Depot
Avenue Arts Marketplace
Yum Yum Tree Alliance
Grapes in a Glass