Do you know how to make the lemoniest cookies that ever lemoned?
December 12, 2014 9:59 AM Subscribe
I love citrus and sour things, and would like to make super-lemony delicious holiday cookies. Do you have a recipe that just knocked your socks off with lemon power? Either cookies or bars, as long as they are transportable, are acceptable. My friends and family thank you, as do I.
Best answer: These two work well for us - they're not as lemony as a bar can be because they can't be too liquidy but they both have a bright and pleasant flavor and surprise people for being unique.
Lemon-Lime Basil Shortbread Cookies
Lemon Polenta Cookies
I think you'll have to go bars if you want to be really sour though so I'll watch this space. Happy holidays.
posted by ftm at 10:07 AM on December 12, 2014
Lemon-Lime Basil Shortbread Cookies
Lemon Polenta Cookies
I think you'll have to go bars if you want to be really sour though so I'll watch this space. Happy holidays.
posted by ftm at 10:07 AM on December 12, 2014
Lemon Cooler Cookies! My favorites! It's the lemonade Kool-Ade that puts the pucker in!
posted by Ruthless Bunny at 10:08 AM on December 12, 2014 [2 favorites]
posted by Ruthless Bunny at 10:08 AM on December 12, 2014 [2 favorites]
Whichever recipe you choose, you can't go wrong adding lemon powder for extra punch!
posted by thatone at 10:08 AM on December 12, 2014
posted by thatone at 10:08 AM on December 12, 2014
Agreed with the above that adding zest, and lots of zest, will make all lemony things much lemonier. My mom likes to at least triple the zest in recipes, as she loves all things lemon.
posted by ldthomps at 10:14 AM on December 12, 2014 [2 favorites]
posted by ldthomps at 10:14 AM on December 12, 2014 [2 favorites]
I believe it was lemon essential oil that was used in my fav lemon baked good. You can get a big bottle from NOW Foods on Amazon.
I use it all the time!
posted by jbenben at 10:16 AM on December 12, 2014
I use it all the time!
posted by jbenben at 10:16 AM on December 12, 2014
My epicurean offspring reports that even 1/10th teaspoon from a jar of pickled lemons he made last summer overwhelms a dish. Sounded easy, a dozen lemons in a jar. But requires patience and significant lead time.
posted by sammyo at 10:21 AM on December 12, 2014
posted by sammyo at 10:21 AM on December 12, 2014
I've made Ina Garten's lemon bars several times, never steered me wrong. Very lemony, good ratio of filling to crust --- slightly decadent without being overwhelming. You have to keep any eye on them so they don't overbake, but the recipe itself is pretty easy. Bit sticky when you cut 'em up, but some wax paper and a liberal dousing of powdered sugar should see you through.
posted by Diablevert at 10:33 AM on December 12, 2014 [2 favorites]
posted by Diablevert at 10:33 AM on December 12, 2014 [2 favorites]
Seconding lemon zest. Whatever the recipe, add zest. Use a microplane if you can — it is easier to get all the zesty goodness from a lemon, without the bitter white pith underneath.
posted by a lungful of dragon at 10:42 AM on December 12, 2014 [1 favorite]
posted by a lungful of dragon at 10:42 AM on December 12, 2014 [1 favorite]
Best answer: N-thing the crowd: zest is the best. Dairy and sugar WILL mitigate the tartness, so bear that in mind. Cooking will ALSO lessen the mouth-punch of acid: the less time the lemony parts bake, the better.
Some things I thought of to jack up the lemon to the lemon-th degree:
- My local supermarkets frequently have THIS stuff, which seems like a novel, exciting addition to either the cookie itself OR some powdered sugar to sprinkle on top.
- This time of year, a lot of supermarkets have tubs of candied fruit in the produce section (for fruitcake/plum pudding purposes), and one of those fruits is candied lemon peel. Seems like THAT would be an interesting and unexpected addition to the crust.
- The active components in zest are mostly fat-soluble. To get the MOST bang for the buck from your zest, I'd saute it very lightly in some butter before adding it - it'll lemon up the butter AND release all the fragrant goodness!
posted by julthumbscrew at 10:48 AM on December 12, 2014 [2 favorites]
Some things I thought of to jack up the lemon to the lemon-th degree:
- My local supermarkets frequently have THIS stuff, which seems like a novel, exciting addition to either the cookie itself OR some powdered sugar to sprinkle on top.
- This time of year, a lot of supermarkets have tubs of candied fruit in the produce section (for fruitcake/plum pudding purposes), and one of those fruits is candied lemon peel. Seems like THAT would be an interesting and unexpected addition to the crust.
- The active components in zest are mostly fat-soluble. To get the MOST bang for the buck from your zest, I'd saute it very lightly in some butter before adding it - it'll lemon up the butter AND release all the fragrant goodness!
posted by julthumbscrew at 10:48 AM on December 12, 2014 [2 favorites]
You can also deploy lemon extract in your quest for weapons-grade lemon-ness.
A lemon ginger cookie recipe my mom gave me a few years back, don't remember where she got it from, but it looks pretty close to mochapickle's Martha Stewart one, just extract instead of juice (or swap out the vanilla extract for lemon extract in the Martha Stewart one? Oooh).
2 c. a-p flour
1Tbsp finely grated lemon zest
1 tsp. ground ginger
1⁄2 tsp. baking powder
1⁄4 tsp salt
3⁄4 c. unsalted butter
1-1/2 c. sugar
1 large egg
1 tsp. lemon extract
1/3 c. minced ginger (crystallized)
Mix dry ingredients. Using electric mixer beat butter and sugar together. Add egg and lemon and beat. Slowly blend in flour mixture. Add crystallized ginger. Scoop dough and roll into 1 inch balls. Bake 1-1/2” apart on ungreased cookie sheet at 375° for 12 min.
posted by mandolin conspiracy at 11:19 AM on December 12, 2014 [1 favorite]
A lemon ginger cookie recipe my mom gave me a few years back, don't remember where she got it from, but it looks pretty close to mochapickle's Martha Stewart one, just extract instead of juice (or swap out the vanilla extract for lemon extract in the Martha Stewart one? Oooh).
2 c. a-p flour
1Tbsp finely grated lemon zest
1 tsp. ground ginger
1⁄2 tsp. baking powder
1⁄4 tsp salt
3⁄4 c. unsalted butter
1-1/2 c. sugar
1 large egg
1 tsp. lemon extract
1/3 c. minced ginger (crystallized)
Mix dry ingredients. Using electric mixer beat butter and sugar together. Add egg and lemon and beat. Slowly blend in flour mixture. Add crystallized ginger. Scoop dough and roll into 1 inch balls. Bake 1-1/2” apart on ungreased cookie sheet at 375° for 12 min.
posted by mandolin conspiracy at 11:19 AM on December 12, 2014 [1 favorite]
The only correct answer is Jolie Kerr's lemon squares. You can fiddle with the sugar-to-lemon-juice ratios to your taste, but these are the best lemony things ever, and I HATE baking and will still gladly bake them to get to eat them. They have been a hit with the parties/coworkers/etc I bring them to.
Dammit, now I'm going to have to make some lemon squares.
posted by bowtiesarecool at 12:38 PM on December 12, 2014 [2 favorites]
Dammit, now I'm going to have to make some lemon squares.
posted by bowtiesarecool at 12:38 PM on December 12, 2014 [2 favorites]
Best answer: Adding Fiori di Sicilia will give a really sophisticated lemon flavor to whatever lemony recipe your heart desires.
posted by matildaben at 12:54 PM on December 12, 2014
posted by matildaben at 12:54 PM on December 12, 2014
Ok, here's what you do:
Make Aunt Sis's Strawberry Tart Cookies. Replace the strawberry jam with lemon curd and grate 1-2 Tablespoons (or more) of lemon zest into the cookie dough. Devour.
posted by cleverevans at 1:29 PM on December 12, 2014
Make Aunt Sis's Strawberry Tart Cookies. Replace the strawberry jam with lemon curd and grate 1-2 Tablespoons (or more) of lemon zest into the cookie dough. Devour.
posted by cleverevans at 1:29 PM on December 12, 2014
Santa Cruz makes a lemon juice with lemon zest in it that is SO STRONG. I use it in place of fresh squeezed lemon juice in lemon bars, and they turn out amazing. Sometimes I even double the juice for an extra kick, because, well, why not?
posted by ananci at 1:55 PM on December 12, 2014
posted by ananci at 1:55 PM on December 12, 2014
Glittering Lemon Sandwich Cookies will blow people away!
A few tips:
1) feel free to up the zest and juice quantities
2) go a little easy on the corn starch or they will get too crumbly.
3) keep the the dough as cold as possible during the whole process; there's a lot of butter in there!
4) I roll out all the balls first, freeze them for a little bit, and then roll them in the sugar.
They're not difficult at all and they are so beautiful! You can find basic sanding sugar colors in most markets. This year I bought Betty Crocker "Decorating Decors" but a specialty baking store will have tons of colors.
posted by Room 641-A at 2:34 PM on December 12, 2014
A few tips:
1) feel free to up the zest and juice quantities
2) go a little easy on the corn starch or they will get too crumbly.
3) keep the the dough as cold as possible during the whole process; there's a lot of butter in there!
4) I roll out all the balls first, freeze them for a little bit, and then roll them in the sugar.
They're not difficult at all and they are so beautiful! You can find basic sanding sugar colors in most markets. This year I bought Betty Crocker "Decorating Decors" but a specialty baking store will have tons of colors.
posted by Room 641-A at 2:34 PM on December 12, 2014
Best answer: I have made Martha Stewart's Glazed Lemon Cookies for several years running as a gift for Christmas. They are always the first ones gone. They are tart enough for me because you don't cut the glaze with milk or water... it's pure lemon juice. It's a different cookie from the other Martha one listed above.
posted by Temeraria at 6:16 PM on December 12, 2014 [1 favorite]
posted by Temeraria at 6:16 PM on December 12, 2014 [1 favorite]
Best answer: I love the lemon bars from Smitten Kitchen's cookbook - they include an entire lemon (without pips) and are very intensely lemony.
posted by fever-trees at 12:49 AM on December 13, 2014
posted by fever-trees at 12:49 AM on December 13, 2014
Best answer: if you don't want to sauté lemon zest, grind it with your sugar; the oils will release and you'll get a sandy lemony sugar that is a great place to start. I'll also second the whole-lemon bars, but pay attention to the bit about the pith or you'll end up with sad, bitter curd.
posted by heeeraldo at 12:54 AM on December 13, 2014
posted by heeeraldo at 12:54 AM on December 13, 2014
Lemon Wafers
1 c butter, softened
1 teaspoon lemon zest
1 c plus 3 tablespoons powdered sugar
2 c all-purpose flour
1/4 teaspoon salt
1/3 c fresh lemon juice
Preheat oven to 325F. Beat butter, lemon zest and 1 c powdered sugar until creamy. Add flour, salt, and enough lemon juice to make a soft dough. Sprinkle with powdered sugar to avoid dough sticking to your hands, and shape the dough into a 7-inch (or longer) log. If the dough is too soft to form the log, refrigerate for 15-20 mins. Set log on waxed parchment paper and at this point you can refrigerate for 2 hours to several days. Cut 1/4-inch slices off and bake 12-14 minutes or until light brown around the edges. Cool for 1 minute then use a spatula to remove wafers.
posted by silence down below at 7:05 AM on December 13, 2014
1 c butter, softened
1 teaspoon lemon zest
1 c plus 3 tablespoons powdered sugar
2 c all-purpose flour
1/4 teaspoon salt
1/3 c fresh lemon juice
Preheat oven to 325F. Beat butter, lemon zest and 1 c powdered sugar until creamy. Add flour, salt, and enough lemon juice to make a soft dough. Sprinkle with powdered sugar to avoid dough sticking to your hands, and shape the dough into a 7-inch (or longer) log. If the dough is too soft to form the log, refrigerate for 15-20 mins. Set log on waxed parchment paper and at this point you can refrigerate for 2 hours to several days. Cut 1/4-inch slices off and bake 12-14 minutes or until light brown around the edges. Cool for 1 minute then use a spatula to remove wafers.
posted by silence down below at 7:05 AM on December 13, 2014
I can vouch for the America’s Test Kitchen’s recipe for lemon bars. For goodness’ sake —the recipe calls for ⅔ cup of lemon juice—that’s like three or four lemons’ worth. When I make them, people always remark about how they actually taste lemony (and they do!).
P.S. Pro tip: Hold off from dusting them with confectioners sugar until just before you’re about to serve them. If you dust them too early—like a few hours too early—the confectioners sugar will dissolve into the top of the bars and it won’t look like you’ve dusted them.
posted by Handcoding at 9:00 AM on December 13, 2014
P.S. Pro tip: Hold off from dusting them with confectioners sugar until just before you’re about to serve them. If you dust them too early—like a few hours too early—the confectioners sugar will dissolve into the top of the bars and it won’t look like you’ve dusted them.
posted by Handcoding at 9:00 AM on December 13, 2014
I'm the kind of gal that eats lemons straight — mmm, that pucker!
That said, you can adapt any ol' lemon bar recipe to include the juice of 8-12 meyer lemons. Grate in *all* the zest, cut the sugar in half, add a touch of honey and extra thickener instead. Bam! Super duper sour heaven! Not for the feint of heart.
Oh yah, it's real nice with a drizzling of reduced balsamic. Add a sprig of rosemary for kicks.
You could even make pudding cups — top tiny shortbread crusts with a MEGA BATCH of lemon curd and fresh whipped cream!
posted by fritillary at 6:00 PM on December 14, 2014
That said, you can adapt any ol' lemon bar recipe to include the juice of 8-12 meyer lemons. Grate in *all* the zest, cut the sugar in half, add a touch of honey and extra thickener instead. Bam! Super duper sour heaven! Not for the feint of heart.
Oh yah, it's real nice with a drizzling of reduced balsamic. Add a sprig of rosemary for kicks.
You could even make pudding cups — top tiny shortbread crusts with a MEGA BATCH of lemon curd and fresh whipped cream!
posted by fritillary at 6:00 PM on December 14, 2014
Late to the party...as usual.
Joanne Weir's "Pucker-Up Lemon Crisps."
They have lemon juice, lemon zest, and lemon oil. Don't get no lemon-ier than that!
posted by JABof72 at 9:39 AM on December 17, 2014
Joanne Weir's "Pucker-Up Lemon Crisps."
They have lemon juice, lemon zest, and lemon oil. Don't get no lemon-ier than that!
posted by JABof72 at 9:39 AM on December 17, 2014
Response by poster: So many great answers! The best answers I marked are a purely subjective judgment, all of these ideas sound amazing.
posted by lillygog at 9:18 AM on February 9, 2015
posted by lillygog at 9:18 AM on February 9, 2015
This thread is closed to new comments.
posted by mochapickle at 10:07 AM on December 12, 2014 [3 favorites]