Sometimes, I like to see just how much flavor that I can squeeze into a recipe and I think that I may have done the maximum with these Lemon Explosion Cookies. In these crispy chip drop cookies we have the world famous Kind Arthur Baking lemon chips, zest from a couple of lemons, lemon extract and just to top it all off, lemon sugar (also from King Arthur). There is lemon on lemon on lemon and boy, are they good. Cookies that define summer sun!
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened to room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon lemon extract
2 large eggs
zest from 1 lemon
2 cups lemon chips
1/4 cup lemon sugar (optional)
Directions
Preheat oven to 375F. Line baking sheets with silpat or parchment paper. Place the lemon sugar (if using) in a shallow bowl and set aside.
Combine flour, baking soda, and salt in small bowl. Cream together butter, granulated sugar, brown sugar, and lemon extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition, followed by the lemon zest. Gradually beat in flour mixture. Stir in chips. Scoop by the tablespoon and roll in the lemon sugar, before placing onto the prepared baking sheet, leaving about 2 inches between cookies.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
