I’ve been working out with more frequency and consistency than I have in ages; I’ve also been baking bread and desserts and eating them at roughly the same rate as my workouts. Any fitness dreams I had are not materializing, and right now, I’m okay with that.
I had a fierce craving for lemon cookies the other day. Actually it was sweet lemon anything; I wasn’t about to be picky about it. I had lemons in the fridge that needed to be eaten, so a quick google by my mom and voila: a surprisingly great, really soft and poofy lemon cookie I highly recommend if you’re looking to treat yourself.
The lemon flavor blooms as they sit, but they don’t get stale or hard: they’ll stay just as soft as they were on day 1. By all means, use more lemon: this isn’t my recipe, and if I had to do it over again, I’d pile the lemon zest in there with abandon, but that’s how I roll when it comes to citrus.
You probably have everything you need right in your pantry right now, which was part of the draw to this recipe: we needed to find something that didn’t require a trip out. I’m in no mood to recipe test or quibble over ingredient lists or ratios right now, so it’s an almost-straight copy of this recipe right here.
In other news: I’ve been repeatedly nailing this recipe for white sandwich bread, but my sourdough starter was a catastrophic failure – probably because I didn’t name it. I’ll embark on another one in a day or so, hopefully with better results. We’re also going to talk more about these magical rolls very soon.
What are you all doing for Easter? Hopefully keeping your butts home like you’re supposed to. We’ll be celebrating with a fun-but-modest spread of wee sandwiches and toppings, relishes, some roasted carrots, a salad, some fresh fruit, and a few simple desserts. Thinking about it makes me miss my normal overly critical pick-through of fresh vegetables for all the spring side dishes, but this year, I’m really just grateful for our health and some sun on my face – in the backyard, but hey: it’s still sun.
Poofy Lemon Cookies
by Baked by Rachel, original recipe here.
Makes | 20 to 24 cookies |
- 2 cups all-purpose unbleached flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter, at room temperature
- 1 1/4 cup granulated sugar, divided
- zest of 1 to 2 medium lemons, finely chopped
- 2 Tbsp lemon juice freshly squeezed
- 1 large egg
- 1/2 tsp vanilla extract
| Preparation | Whisk together flour, baking soda, and salt. Continue mixing until well combined and no streaks remain.In a large bowl or stand mixer, cream together butter and 1 cup granulated sugar. Beat until light and fluffy, about 5 minutes. Scrape down bowl and add lemon zest, juice, egg and vanilla; beat for 1 minute. Scrape bowl as needed and add flour mixture; stir on low until just combined and mixture is homogenous, 45 seconds to a minute. Cover and refrigerate until thoroughly chilled, roughly 2-4 hours or overnight.
Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper. Use a medium scoop to portion dough. Shape into smooth balls. Coat well in remaining 1/4 cup granulated sugar. Space at least 3 inches apart on the prepared baking sheet.
Bake for 12-14 minutes. Allow cookies to rest on the pan for 5 minutes before transferring to a wire rack to cool completely. Store cooled cookies in an airtight container for up to several days.