ADVERTISEMENT
Serving: Enjoy these cookies with tea, coffee, or even lemonade for double the lemony punch!
Storage: Store in an airtight container at room temperature for up to 5 days.
Freezing: Freeze baked cookies for up to 2 months or freeze the dough balls before baking for easy fresh cookies anytime.
Variations
Extra Lemon Kick: Add a bit of lemon extract for even more vibrant flavor.
Glazed Option: Drizzle cooled cookies with a simple lemon glaze (powdered sugar + lemon juice) for a shiny finish.
Berry Twist: Gently fold in a few dried blueberries or raspberries into the dough for a fruity variation.
FAQ
Q: Can I use bottled lemon juice instead of fresh?
A: Fresh lemon juice is highly recommended for the best flavor, but bottled can be used in a pinch.
Q: Why are my cookies not crinkling?
A: Make sure to coat them heavily in powdered sugar and bake them while the dough is cold!
Q: Can I make the dough ahead of time?
A: Absolutely! Refrigerate the dough for up to 24 hours before baking.
Q: How do I make them gluten-free?
A: Use a 1:1 gluten-free baking flour substitute and check that all other ingredients are gluten-free certified.
Would you like me to also create a fun Instagram caption or a Pinterest Pin description for these lemony gems?
ADVERTISEMENT
