Sunny Lemon Cookies

Hello there!
It has definitely felt as though life has been serving us all up some lemons left and right. And what do we do when life gives us lemons? For me at least, you have to make some delicious cookies. I wanted a thick, chewy cookie that was bright, lemon-y, and sweet. It is hard to have a bad day when you're munching on these little treats! So, lets get into the recipe.

What you'll need:
-1 cup butter
-1 cup sugar
-zest of 3 lemons
-1 tsp vanilla extract
-2 eggs
-1tsp baking soda
-3 cups flour

What to do:

1. Take your room temperature butter, sugar, and lemon zest and mix them in your mixer on low until they are pretty much incorporated. The, whip them on high until it starts to get light & fluffy.
2. Once your butter and sugar have started to get fluffy, add your eggs one at a time mixing well in between.
3. Once the eggs are whipped in, add your vanilla and baking soda.
4. Lastly, mix in your flour a 1/2 cup at a time.
5. Next, scoop your cookie dough out onto a wax-paper lined sheet pan. Once you have them all rolled out, stick them in the fridge or your freezer until they are completely hard & chilled. Chilling the cookie dough is what gives them such a thick, chewy texture. If you put them in the fridge, chill them for 1-2 hours. In the freezer, wait 30-45 minutes.
6. While your cookies are chilling, pre-heat your oven to 350. Place your cookies 1 inch apart on your cookies sheet, and sprinkle some extra sugar on the tops before putting them in the oven.
7. Let them bake for 8-10 minutes, and they are lightly browned on the bottoms.
8. Enjoy!

This batch made about 3 dozen cookies for me with my cookie scoop! What I love to do is once the balls of dough are chilled, I put them in a freezer-safe ziplock bag & keep them in the freezer. Then you can make a couple of cookies whenever you want! But trust me, these little lemon treats won't last long... My family had no problem devouring 3 dozen cookies in about a day.

Have you been baking more lately? Let me know if you want some more recipes!
til next time,
​Emily