Home » Lemon Thins
Lemon Thins
Light and citrusy, these crisp lemon cookies pair perfectly with sorbets or summery fruit compotes.
2 1/2 dozen cookies
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Ingredients
- 1 1/4 cups all-purpose flour
- 1/3 cup cornstarch
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar, divided
- 2 tablespoons butter, softened
- 2 tablespoons canola oil
- 1 large egg white
- 1 1/2 teaspoons freshly grated lemon zest
- 1 teaspoon vanilla extract
- 3 tablespoons lemon juice
Preparation
- Preheat oven to 350°F. Coat 2 baking sheets with cooking spray. Whisk together flour, cornstarch, baking powder and salt in a mixing bowl; set aside.
- Cream 1/2 cup sugar, butter and oil in a mixing bowl with an electric mixer on medium speed until fluffy. Add egg white, lemon zest and vanilla; beat until smooth. Beat in lemon juice. Add the dry ingredients and fold in with a rubber spatula just until combined.
- Drop the dough by teaspoonfuls, 2 inches apart, onto the prepared baking sheets. Place the remaining 1/4 cup sugar in a saucer. Coat the bottom of a wide-bottomed glass with cooking spray and dip it in the sugar. Flatten the dough with the glass into 2 1/2-inch circles, dipping the glass in the sugar each time.
- Bake until the cookies are just starting to brown around the edges, 8 to 10 minutes. Transfer the cookies to a flat surface (not a rack) to crisp.
Tips & Notes
- Make Ahead Tip: Store in an airtight container for up to 3 days.
Nutrition
Per cookie: 61 calories; 2 g fat ( 1 g sat , 1 g mono ); 2 mg cholesterol; 11 g carbohydrates; 1 g protein; 0 g fiber; 49 mg sodium; 10 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1 other carbohydrate
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Recipe Categories
- Health & Diet Considerations
- Low carbohydrate
- Diabetes appropriate
- Ethnic/Regional
- Southern/Soul
- American
- Type of Dish
- Snack
- Desserts, other
- Baked Goods, bars & cookies
- Preparation/ Technique
- Bake
- Servings
- 8 or more
- Total Time
- 45 minutes or less
- Ease of Preparation
- Easy
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