Scrumptious Lemon Cookies

These mouth-watering lemon cookies are quick and easy to make, yet they taste like you spent all day in the kitchen. The dough is made with silken tofu that allows it to spread easily without using butter or coconut oil. If you want a more traditional cookie, add additional sugar and spices as desired.,

The “broma bakery oatmeal cookies” is a recipe for delicious, soft and fluffy cookies. They are perfect for any occasion.

As a result, they may be my new favorite cookies. Last week, I came across a recipe from Averie Cooks that inspired me to make lemon cookies. Hers had 1/2 cup more flour and baking soda, but I went light on both since I was worried about the dough having too much flour. (As a comparison, I’m planning to prepare her original recipe this week; I’m sure they’ll be just as good!) And, my, did they turn out fantastically. They’re delightfully chewy, with a fantastic lemon taste. I’ll make a post on autumn and apples on Saturday, but for now, I’m sticking to summer tastes (Just give me my fix.) I’m not prepared for Michigan winter’s arctic vortex).

Also in the news:

-I’m going to DIY a gold bar cart that we just received. It has some unsightly wood shelves, so I’m planning to demolish them and replace them with mirrors.

-Alex and I have recently started watching The West Wing. Martin Sheen is great.

-In three weeks, my best friend Stephanie will pay me a visit. I can’t wait any longer.

-I purchased two cans of pumpkin puree, so expect pumpkin postings in the near future.

1636271612_83_Scrumptious-Lemon-Cookies Step one

1636271615_4_Scrumptious-Lemon-Cookies whipped to perfection

1636271617_557_Scrumptious-Lemon-Cookies It reminds me of Holi!

1636271619_575_Scrumptious-Lemon-CookiesThe wonderful dough.




  • salted butter, 4 ounces (1 stick), room temperature
  • 3/4 cup sugar, granulated
  • 2 tbsp. light brown sugar, packed
  • a single huge egg
  • 1 teaspoon lemon essential oil
  • lemon zest (about 2 teaspoons)
  • lemon juice (two teaspoons)
  • 1 teaspoon of honey
  • as needed, yellow food coloring (I had liquid coloring and used 50 drops)
  • a half cup of flour
  • cornstarch, 2 tblsp
  • a half teaspoon of salt
  • 1/2 teaspoon bicarbonate of soda


  1. Combine the butter, sugar, egg, and lemon essence in the large bowl of a stand mixer equipped with the paddle attachment and beat on medium speed until light and fluffy (4-5 minutes).
  2. Scrape down the sides of the mixer, then add the lemon zest, honey, and food coloring and beat on medium speed for another 2 minutes, or until well incorporated.
  3. Scrape the sides of the basin again, then stir in the flour, cornstarch, salt, baking soda, and lemon juice. 1 minute on low speed, beat till just blended.
  4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, but up to 5 days, depending on when you intend to bake the cookies.
  5. Preheat the oven to 350 degrees Fahrenheit. Use parchment paper, a Silpat, or nonstick spray to line a baking pan. Scoop about 1/4 cup of batter onto the baking sheet, spacing each cookie at least 2 inches apart. Bake the cookies for about 10 minutes, taking careful not to overcook them. Allow 10 minutes for cooling before serving.


The time it takes for cookies to bake varies substantially depending on the oven. Rather of pulling them out at a certain time, check for a consistency where the cookie has risen and is soft to the touch, but not moist and spongy under the top. Bake your cookies in two batches for the optimum uniformity, since you’ll learn from the first whether you need more or less time for the second. Also, keep in mind that cookies continue to cook after they’ve been removed from the oven. So, if you’re not sure, take your cookies out a minute earlier!

Averie Cooks provided the inspiration for this recipe.

Scrumptious Lemon Cookies are a classic cookie that is both sweet and tangy. Inside out chocolate chip cookies have crispy edges on the outside and chewy centers. Reference: inside out chocolate chip cookies.

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