I made Lemon Ice Cream last week.
And I made lemon cookies this week. The cookies are really light and chewy.
It wasn't too much of a leap for me to put the two of them together into ice cream sandwiches!
Even if you don't go the ice cream sandwich route, you should give these cookies a try!
- "21 Guns"...Green Day
- "Two Princes"...Spin Doctors
- "Otherside"...Red Hot Chili Peppers
- "Why Don't You Get A Job?"...Offspring
- "Poprocks & Coke"...Green Day
- "Hello Operator"...The White Stripes
- "Tiny Little Robots"...Cage The Elephant
- "Get Me Outta Here"...Jet
- 2 sticks (1 cup) butter
- 1 1/2 cups sugar
- 1/2 teaspoon lemon extract
- 2 eggs
- 1 tablespoon lemon zest (from half a lemon)
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3 cups flour
1/4 cup sanding or large-crystal sugar for topping
Gather your ingredients.
Preheat your oven to 350 degrees.
Line your baking sheets with parchment.
Zest your lemon.
Squeeze the juice out of one half of the lemon.
Cream the butter and sugar in the bowl of your mixer, until it's light and fluffy.
Add the lemon extract.
And the eggs.
And the lemon zest and lemon juice.
Whip it good.
Scrape the sides of the bowl and whip some more.
While the batter is mixing, place the flour into a large bowl and add the salt...
and baking soda.
Whisk to combine.
Your batter should be whipped into a frenzy by now.
Scrape down the sides of your mixing bowl and add the dry ingredients.
Mix just until combined.
Scoop heaping tablespoons of the dough. I dropped them into the sanding sugar before placing them on the cookie sheet.
Bake for 12 to 14 minutes in your preheated 350-degree oven. They are done when they are barely beginning to brown and the tops are starting to crack.
Allow them to cool completely if you're going to make ice cream sandwiches out of them. I just left them on the baking sheet to cool, but you can transfer them onto a rack if you like.
And when they've cooled you can fill them with some of your Homemade Lemon Ice Cream.
Let the ice cream soften a bit, squish a cookie on top, and then put them into your freezer for a bit to set.
Or just enjoy them straight!