Ingredients

The following ingredients have 6 Servings
  • 4 oz (1 stick) salted butter, room temperature
  • 3/4 cup granulated sugar
  • 2 tablespoons packed light brown sugar
  • 1 large egg
  • 1 tablespoon lemon extract
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • yellow food coloring, as desired (I had liquid coloring and used 50 drops)
  • 1 1/2 cups flour
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda

Instruction

  • In a large bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, egg, and lemon extract and beat on medium speed until light and fluffy (4-5 minutes).
  • Scrape down the sides of the bowl, then add the lemon zest, honey, and food coloring, beating again on medium speed until will combined, about 2 minutes.
  • Again scrape down the sides of the bowl and add the flour, cornstarch, salt, baking soda, and lemon juice. Beat on low speed until just combined, about 1 minute.
  • Cover dough with plastic wrap, then chill for at least 30 minutes, but up to 5 days, depending on when you want to make the cookies!
  • Preheat oven to 350°F. Line a baking sheet with parchment paper, a Silpat, or non-stick spray. Scoop roughly 1/4 cup of batter onto the sheet, keeping at least 2 inches between each cookie. Bake for roughly 10 minutes, being careful not to overcook the cookies. Allow to cool for 10 minutes before serving.