My lemon-loving friend, Michela, came for a visit this weekend so I tried a new recipe out for lemon cookies. These cookies are fast and easy to make, lightly lemony and incredibly addictive.
2 ½ cups flour
1 cup sugar (or 1 ½ cups sugar if you’re not using agave syrup)
¼ cup agave syrup
2 teaspoons baking powder
1/4 teaspoon salt
3 lemons – from these you will get:
- 2 Tablespoons lemon zest (you will use all 3 lemons)*
- ½ cup lemon juice (from 1 ½ lemons)
¾ cup canola or peanut oil
1 tsp vanilla
Heat your oven to 360F.
In a large bowl, combine the dry ingredients – flour, sugar, salt, lemon zest and baking powder. Sift in the baking powder so you don’t have tiny lumps of it.
In a smaller bowl or even a mug, combine the wet ingredients – the lemon juice, oil, agave if using, and vanilla.
Make a well in the dry ingredients and pour the wet ingredients in. Mix with a spoon until combined. You’ll have an almost fluffy dough (that tastes really great even raw).
Drop the dough out by the teaspoon spacing the cookies about 2 inches apart. This is important because the cookies really flatten and spread. You should end up with 2 dozen cookies.
Bake for 8-10 minutes, until the cookies are golden. Let cool completely. The cookies will firm up as they cool.
These cookies would be delicious as part of a cookie sandwich with lemon sorbet!
*So this recipe will leave you with 1 ½ lemons that are sorely lacking most of their protective rind. Wrap the lemons in plastic wrap or store in an airtight container for up to 4 days in the fridge. You can use the lemons for juice for dishes such as linguini in lemon-garlic sauce, lemon tahini sauce, or chili sauce for spicy crispy tofu.