Lemon Thins

Name: Lemon Thins
Prep time: 15 min
Cook time: 9 min
Total time: 24 min
Ingredients: 1 stick plus 2 tablespoons (5 oz, 140 g) unsalted butter, room temperature; 1 1/2 cups (6 oz, 170 g) confectioner's sugar; finely grated zest of 1 large lemon; 1 tablespoon lemon juice; 1 teaspoon lemon extract; 1 large egg, room temperature; 1/4 tsp table salt; 1/4 teaspoon baking soda; 1 cup (5 oz, 140g) all purpose flour

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Prep Time: 15 minutes

Cook Time: 9 minutes

Total: 24 minutes

Servings: 24

Cost: $0.49 /serving

Author : Eileen Gray

Ingredients

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1 stick plus 2 tablespoons (5 oz, 140 g) unsalted butter, room temperature1 1/2 cups (6 oz, 170 g) confectioner's sugarfinely grated zest of 1 large lemon1 tablespoon lemon juice1 teaspoon lemon extract1 large egg, room temperature1/4 tsp table salt1/4 teaspoon baking soda1 cup (5 oz, 140 grams) all purpose flour

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Instructions

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Step 1

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

Step 2

Cream the butter, sugar and lemon zest until light and fluffy. Scrape the bowl. Add the lemon juice and lemon extract mix until well combined. Add the egg and mix until well combined. Scrape the bowl. Add the salt, baking soda and flour and mix until incorporated.

Step 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.

Step 4

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

Step 5

Transfer the cookies to a cooling rack and allow to cool completely.

Step 6

Store at room temperature in a covered container.