Recipe | Lemon Puffy Cookies

I find baking cakes intimidating, so I usually go for cupcakes and other pastries. Lately, I am on a cookie craze, and one of the first cookie recipes I tried was the Lemon Puffy Cookies, which I first watched thru Kawaiisweetworld's page on YouTube.


Quite easy to make, right?

Ingredients:

• 1 cup (2 sticks) butter
• 3 cups granulated sugar
• 1 tsp vanilla
• 2 eggs
• 2 tsp lemon zest (zest of about 2 lemons)
• 4 T. lemon juice (about 1 1/2 lemons)
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 3 cups flour
• 3/4 cup powdered sugar to roll cookies before baking

Directions:

• Preheat oven to 350 F
• Cream together butter and granulated sugar until light and fluffy in large bowl
• Add in vanilla, eggs, lemon zest, lemon juice and mix until combined.
• Mix in salt, baking powder, baking soda, and flour until just combined.
• Roll heaping tablespoons of dough in powdered sugar until coated. Place on parchment paper/Silpat lined baking sheet 3 inches apart and bake for 9-11 minutes.
• Cool on wire rack before serving.

color match! dig in!

As what was said on the video tutorial, one can easily half the ingredients, so that was what I did, after all, this was just the first time for me to try the recipe. Our oven is small, so I was only able to make about 12 cookies per batch, using a tablespoon to scoop out cookie dough so the cookies will be uniform. The very first batch was the most pleasant looking as they are pale yellow in color. The second batch had a little brownish color on the outer part of the cookies.

The way I see it, if you wanna try to bake this, take out the cookies as soon as the time is up because the longer you leave the cookies inside, the more tough they will become. The brownish / toasty part will also contribute a different taste, so it is best to take the cookies out while they were still pale yellow in color and let the residual heat cook them thoroughly.

I love the taste of these cookies! It reminded me of the Lemon Revel Bars my sister baked before, sans the lemon curd. It was like eating soft yet chewy pie crust with a subtle hint of lemon. It was tarty, but not so much... it was sweet, but not so much either.  I will definitely bake this again.

*** Jenn ***