When I invented these Lemon Cookies and tried them for the first time, I was immediately proud. I knew they would be made many many more. Not to get weird but when I eat them I can totally imagine myself thirty years from now making them for my grandkids. They are that good. Ok enough getting weird…
I hatched the idea because:
1) Wyatt wanted to make cookies one day, and I’m easily talked into sweets (just ask Brian). I love finally having a little cohort by the way. It’s much more fun to bake for no reason with someone else that thinks it’s a great idea.
2) We somehow had a bowlful of 8 or 9 lemons. We had no plans for them, and they weren’t getting any younger. Why not, right?
I decided to use basically the same cookie dough base as my Christmas Snickerdoodles because, well, it’s awesome. I added lemon zest and juice into the dough, and then opted for lemon sugar instead of cinnamon sugar for rolling. It seemed so easy to switch up that I wondered if it could possibly work? The answer is “Oh my God YES!”
My mom and sister Mandy were over helping watch the newest addition to our family, Ruby, while Wyatt and I made our experiment. I ended up sending about half of the dough home with them after they tasted these because they loved them so much. We all decided they are Lemondoodles – partly because it’s insanely accurate, and partly because it’s fun to say.
These cookes are little bites of light, chewy, buttery, lemony perfection.
I can’t believe you’re still sitting here. Go make them right now!