Soft and Chewy Lemon Cookies

1

Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set Aside.

8 oz butter (Softened | At Room Temperature)
5.29 oz sugar

2

In the bowl of your stand mixer, with the paddle attachment on, cream the softened butter with the sugar for 2 minutes on medium low speed. Scrap the bowl down when necessary.

1 egg (Large)
1 tsp lemon paste (or lemon extract)
1 lemon zest (From 1 Lemon)

3

Add the egg, lemon zest and lemon paste. Stir on your lowest setting until mostly combined (1 minute) it will curdle, that's normal. IMPORTANT: Do not over mix.

8.81 oz all-purpose flour
1/2 tsp baking powder
1/4 tsp sea salt

4

Gradually add the all-purpose flour baking powder and sea salt. Continue to stir on low until just combined. NOTE: I like to finish this last step with my spatula so I do not overwork the dough.

5

Roll 2 tablespoons of dough between the palm of your hands previously coated with flour.

6

Place each cookie dough well apart directly on your Large Bonmat and gently flatten the top.

7

Preheat oven to 350F/180C.

8

Bake for 8 minutes (Every oven heats differently, monitor your cookies from 6 minutes). It is ready when they don't look quite done and barely golden around the edge, the top staying soft.

9

Once your Lemon Cookies are out of the oven, let them cool down completely on your baking sheet. Then transfer them onto a cooling rack for the glaze to drip.

3.17 oz powdered sugar
0.53 oz lemon juice (From 1/2 lemon)
0.35 oz milk
1/2 lemon zest (From 1/2 Lemon for Decoration)

10

Once your cookies have cooled down, prepare the lemon glaze. In a mixing bowl, whisk together the powdered sugar with the lemon juice and milk.

11

Add a teaspoon of glaze on top of your cookie and grate some zest for decoration.

12

Once the lemon glaze has set, slide them onto a serving plate to share or store them in a tin metal box (They stay fresh up to 3 days). Enjoy & Bon Appétit!

Soft and Chewy Lemon Cookies