1 tbsp Bee Sweet Citrus Lemon zest
2 tbsp Bee Sweet Citrus Lemon juice
12 tbsp unsalted butter, softened
1½ cups granulated sugar
1 large egg and 1 yolk, room temp
2 tsp lemon extract or 1 tsp each lemon and vanilla extract
3 cups all-purpose flour, spooned and leveled
1 tsp baking soda
1 tsp cornstarch
¾ tsp salt
¼ cup granulated sugar, for rolling and garnishing
Prep Time: 20 mins
Cook Time: 10–12 mins per batch
Servings: 20–22 cookies
1 Beat the butter, sugar, and lemon zest in a stand mixer fitted with the paddle attachment for about 3–4 minutes or until light and fluffy, scraping down the sides of the bowl as needed.
2 Add eggs and extract(s) and mix again. Add the dry ingredients in a mound with baking soda on top. Add the lemon juice on top of the baking soda (it will foam, which means the baking soda is activated). Mix just until combined. Do not over mix.
3 You can refrigerate the dough now as is or scoop and roll into balls and then refrigerate. Balls will be about 1½–2 tbsp in size. Refrigerate at least 1 hour.
4 Preheat the oven to 325º F.
5 Add about ¼ cup granulated sugar into a bowl and roll each of the dough balls in it to coat them.
6 Line 2 baking sheets with parchment paper or silicone baking mats and place about 6–8 cookies at a time on a baking sheet. Bake for 10–12 minutes. Do not overbake; these need to be very soft and chewy.
7 Swirl a cup around the cookies when they come out of the oven (while they’re still warm) to make them perfect circles.
8 Rest on a cookie sheet for just 5 minutes, then carefully transfer to a wire rack to cool completely. They will look puffy out of the oven but settle as they cool.
9 Sprinkle the tops of cookies with more granulated sugar for a sparkly look, and lemon zest if desired. Enjoy!
To learn more about Bee Sweet Citrus, visit www.beesweetcitrus.com
