Nutrition Per Serving

Calories: 130 kcal
Fat: 6 gm
Saturated Fat: 3.5 g
Carbohydrates: 18 g
Dietary Fiber: 2 g
Sugars: 7 g
Cholesterol: 35 mg
Protein: 3 g
Sodium: 150 mg

Nutritional values are approximate and may vary.

Ingredients in Soft Lemon Cookies

Two cups of whole wheat flour
Lemon juice of one lemon
Half cup (one stick) of unsalted butter, softened or melted at a low temperature
Three large eggs at room temperature
Two tbsp. of lemon zest
One tsp. of vanilla extract
Two tsp. of soda
One-half cup of healthy sweetener (e.g coconut sugar, or honey – adjust according to sweetness preference)
Topping: Three to five frozen strawberries, thinly shredded

Kitchen tools for Soft Lemon Cookies

Large mixing bowl
Electric mixer (handheld or stand mixer)
Small mixing bowl
Measuring cups and spoons
Zester
Citrus juicer
Baking sheets
Parchment paper or silicone baking mats
Grater or microplane for shredding frozen strawberries
Ice cream scooper

How to Make Soft Lemon Cookies

Using a grater or microplane, finely shred frozen strawberries. Combine the shredded frozen strawberries in a small bowl with two tablespoons of lemon zest. Mix thoroughly and set aside.
In a large mixing bowl, using an electric mixer, cream one-half cup (one stick) of softened unsalted butter and one-half cup of healthy sweetener together until light and fluffy. This should take about two to three minutes.
Add three large eggs, one at a time, mixing well after each addition. Stir in two tablespoons of fresh lemon juice and mix until well combined.
Whisk together two cups of whole-wheat flour and one-half teaspoon of baking soda.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until combined: Check “Cookie Dough Consistency “ article
Preheat your oven to 350°F (175°C)—line baking sheets with parchment paper or silicone mats.
Scoop the dough with an ice cream scooper for even portions. Make the same-size balls and place them at intervals on a baking sheet. Using an ice cream scooper, scoop rounded portions of the dough onto the prepared baking sheets, leaving about two inches of space between each cookie.
Evenly distribute the strawberry and lemon zest topping onto the top of each cookie ball.
Bake for 20 minutes or until the edges are lightly golden.
Remove the baking sheets from the oven and let the cookies cool on for a few minutes before transferring them to a wire rack to cool completely.

Tips

Choose Your Lemons Wisely: For the best flavor, use fresh lemons rather than bottled lemon juice. The zest of the lemon, where a lot of the essential oils reside, adds a vibrant taste that bottled juice can’t match.
Zest Correctly: When zesting the lemon, make sure to zest only the yellow part of the peel, avoiding the white pith beneath, which is bitter. A microplane grater is ideal for getting fine zest without the pith.
Underbeat Rather Than Overbeat: When you add flour to your cookie batter, mix just until the ingredients are combined. Over-mixing once the flour is added can develop the gluten and make your cookies tough rather than soft.
Chill the Dough: Chilling the dough for at least an hour (or even overnight) not only makes it easier to handle but also helps intensify the flavors and prevents the cookies from spreading too much when baked.
Don’t Overbake: Soft cookies come from careful timing. Bake them until they are just set and barely starting to brown around the edges. They will continue to cook slightly from residual heat after you remove them from the oven.
Tailor Sweetness: Fine-tune the sweetness by adjusting the amount of sweetener used. Note that honey may require a slight increase in flour to maintain dough consistency.
Storage: To maintain freshness, store cooled cookies in an airtight container at room temperature for up to three days or one week in the fridge.

How can I add lemon flavor to a cookie recipe effectively?

These methods are tried and tested and will effectively infuse your cookie recipe with the delightful taste of lemon.

Lemon Extract: Use lemon extract for a consistent and intense lemon taste without the acidity.
Lemon Juice and Zest: A combination of lemon juice and zest can enhance the lemon flavor, with juice adding acidity and zest, providing a fresh and aromatic essence.
Lemon Zest Alone: To infuse the cookies with natural lemon flavor, add lemon zest directly to the cookie dough. Mixing the zest with granulated sugar first can help distribute the flavor evenly.
Fresh Lemon Juice: Use fresh lemon juice for a tangy and vibrant taste. Replacing lemon extract with fresh lemon juice can give the cookies a fresh citrusy flavor.

Soft lemon Cookies

Soft Lemon Cookies are the perfect blend of sweet and tangy. Discover the best soft lemon cookie recipe for homemade whole wheat lemon cookies that burst with fresh lemon flavor. Perfect as easy lemon cookie recipes, these zesty lemon cookies are ideal lemon dessert recipes for baking lemon cookies at home. Also, Enjoy these tangy soft lemon cookies with lemon tea, snacks, or party cookies. Find the best lemon cookie recipe that is easy to follow, creating delicious, irresistible healthy lemon cookies, a top pick among simple lemon desserts.

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Cookie Dough Consistency

The ideal cookie dough strikes a balance between pliability and manageability. It should be:

Soft and Pliable: Think playdough, not cement. You want a dough that’s easy to scoop or roll and holds its shape without being overly sticky.

Slightly Tacky, Never Clingy: A touch of tackiness is good – it indicates the proper moisture level. However, it’s too wet if the dough clings to your fingers like glue.

Scoopable and Shape-Retaining: The dough should be effortlessly scooped with an ice cream scoop or spoon for classic drop cookies, forming a neat mound that maintains its form.

Smooth and Rollable (for rolled cookies): If you’re tackling rolled cookies, the dough should roll out smoothly without cracking, ensuring clean, even cuts.

Deciphering the Factors: What Affects Cookie Dough Texture?

Several factors contribute to the final consistency of your dough:

Fat (Butter, Shortening): The type and temperature of fat are paramount. Softened (not melted) butter creates a creamy, pliable dough.

Flour: Too much flour leads to a dry, crumbly dough, while too little results in a sticky, spreading mess.

Liquids (Eggs, Milk, Extracts): These ingredients add moisture, but moderation is key. Excess liquid yields a wet, unmanageable dough.

Mixing: Overmixing, especially after adding flour, develops gluten, leading to brutal, chewy cookies (unless that’s your goal!).

The Ultimate Test: Gauging Your Dough’s Readiness

So, how thick should cookie dough be? The answer lies in a simple test:

Scoop a small portion of the dough. It should hold its shape without spreading excessively.

For rolled cookies, roll out a small section. It should roll smoothly without cracking.

Achieving Cookie Perfection:

Mastering cookie dough consistency is about finding the sweet spot between moisture and dryness. By understanding the factors influencing texture and employing simple tests, you can consistently create a dough that yields delicious, perfectly baked cookies. With these tips, you’ll be well on your way to baking success.

Eat well, feel well!

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