Lemon Meltaways - An Easy Lemon Cookie Recipe! (2024)

FAQs

What is the secret to making cookies soft and chewy? ›

Cornstarch gives the cookies that ultra soft consistency we all love. Plus, it helps keep the cookies beautifully thick. We use the same trick when making shortbread cookies. Egg yolk: Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk.

Lemon Ups Vs Lemonades

Many people think the cookies are very similar aside from the design. Lemonades have a lemon design imprinted on them, while Lemon-Ups are designed with inspiring messages. While they're both lemon cookies, the Lemonades are a shortbread, while the Lemon-Ups are described as crispy cookies.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

Double Your Yolks Most cookie recipes call for at least one egg. You can try omitting the white of each egg, which tends to dry out when baked, and replacing it with an additional yolk. Plus, egg yolks have more fat than egg whites, which helps to keep your cookies moist and chewy.

Beat together sugar, butter, and lemon zest in a large bowl using an electric mixer until light and fluffy, about 3 minutes. Whisk together eggs, lemon juice, and vanilla in a small bowl until combined. Beat into butter mixture slowly on low speed. Whisk together flour, baking powder, and salt in a medium bowl.

Savannah Smiles was another popular variety of lemon cookies that Little Brownie Bakers produced. These cookies were lemony wedges coated with powdered sugar and were available from 2011 to 2019. The precursor to Savannah Smiles was the Lemon Coolers, a reduced-fat bite-sized cookie that lasted from 2003 to 2006.

Lemon-Ups taste fruitier than the Lemonades and smell like fresh-squeezed lemons. There's a lemon glaze on the cookie's bottom that really drives the flavor home, and also a sort of tanginess that you don't typically get with the average cookie.

Use Corn Syrup

Before you freak out! Corn syrup (and not the high fructose kind) is kind of a baking miracle. It's what's called an invert sugar, meaning it's liquid at room temperature.

It may sounds like a myth, but a slice of bread can help soft cookies retain their moisture. Add a slice of bread, along with your baked cookies, to an airtight container and store them at room temperature.

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

What determines the moistness of a cookie? ›

Butter contributes milk solids and water to a cookie, both of which soften it. Brown sugar contributes molasses – again, a softener. Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies.