Lemon Spice Cookies

by Rachel on February 19, 2012

Lemon Spice Cookies

These cookies are perfectly chewy and have a hint of spice.  They are essentially a sugar cookie, but better (at least according to me and I am the self-appointed lead arbiter of cookie excellence).  They are a variation on a holiday spice cookie that my family has been making forever – but with the addition of a hint of lemon and coriander. I have a surfeit of lemons, so my inclination these days is to try to find new ways to incorporate them into our meals. I hate to have them go to waste (they won’t, I promise – I’ve been known to give them away at the kid’s school bus stop, and I’ve spent hours juicing them, measuring the exact amount I need for a batch of lemonade, and storing the juice in the freezer).

Lemon Spice Cookies (3 dozen cookies)

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground coriander
  • ¼ teaspoon allspice
  • 3/4 cup butter (unsalted)
  • 1 cup sugar
  • 1 unbeaten egg
  • 1 ½ teaspoons lemon zest, packed
  • 2 teaspoons lemon extract
  • 1/4 cup honey

Pre-heat oven to 350 degrees.

Sift together dry ingredients.

Melt butter in a 2-quart saucepan. Cool, and then add sugar, mix well.  Add egg and blend well.  Add lemon zest and lemon extract.

Stir in honey and dry ingredients, mix until just blended (I do this in the 2 quart saucepan because I hate doing any more dishes than necessary). Place saucepan in the fridge for 20 minutes until the dough hardens slightly.

Put a cup of sugar in a low bowl.  Drop the cookie dough by rounded teaspoonfuls into the sugar.  Coat the small dough balls in sugar.  Place the coated balls on an ungreased cookie sheet.  Bake until light golden brown (8-10 minutes).  If you over-bake the cookies they will be hard.  You want them to transition to a light golden color, NOT brown.  Cool for a minute or two on the sheet before removing. They will totally fall apart if you have no patience and try to remove them any sooner. They will stick to the pan if you leave them more than about five minutes. Two minutes is the exact right amount of time. Not too long, not too little. Just right. Once you’ve perfectly timed the cookie removal from the pan, DEVOUR the cookies.

{ 1 comment… read it below or add one }

metterklume December 11, 2012 at 4:50 pm

Thank you for this recipe! I had to make a couple alterations (only had one stick of butter & I had to melt the honey with it cause it had crystallised, it’s cold in Maine!) I did tweak the spices a bit to be more like the Leckerli citrus spice cookies I love & didn’t have time to make this year – and these were wonderful. They did brown very very quickly due to the honey, I think, but they are still soft & delicious. I will be happy to mail them out with my other Christmas cookies but I am not going to mail them all away! Merry Christmas!

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