Lemon Lemon Sugar Cookies (Cookies so Lemony I named 'em Twice) - 52 Cookie Recipes (2024)

FAQs

Why do sugar cookies taste lemony? ›

Fresh lemon juice is also added in a later step with the vanilla and egg. Both the lemon juice and lemon zest in the cookie dough help to amplify the lemon flavor in the cookies.

Flour is a stabilizer and thickener and controls how much the cookie rises. It holds the cookie together, providing it with its structure. If you use too little flour your cookie won't keep its shape but if you use too much you'll end up with a thick tasteless cookie.

Add extracts

A teaspoon or two of extracts will noticeably boost flavor when blended into your sugar cookie mix. Vanilla is the obvious choice. For a more intriguing flavor, add both vanilla and almond extracts. Rum, maple and anise are other delicious varieties to consider.

The ingredients you used could be the culprit – using different sugars, melted butter, baking powder or baking soda can alter a cookie's texture and taste.

Baking powder: Baking powder can be used to replace baking soda, though not at a 1-to-1 ratio. Because the former is not as strong as the latter, it's important to use three times the amount of baking powder as baking soda. Be aware, a slightly bitter, off-putting taste might result from using that much baking powder.

You technically can leave out baking soda in certain recipes (like chocolate chip cookies or pancakes) in a pinch, but you need to understand that your finished product will not be as light and fluffy as the recipe intended. Unless you have no other option, you really should use a leavening substitute.

If your cookies come out looking more like biscuits, you've likely added too much flour. Our cookies didn't expand much from the rolled-up balls we put on the baking sheet. They also didn't brown as well as the other cookies. It doesn't take much—in this case, my mom and I added just 3/4 cup extra flour to the dough.

What do they taste like? These Sugar Cookies are buttery and sweet (but not too sweet), and they have a lovely melt-in-your-mouth texture. They taste similar to shortbread but with a strong vanilla flavour.

Too much flour, bad recipe, improper mixing or underbaking, but the most common culprit is too much flour. Too much flour is most usually caused by scooping with the measuring cup and is probably the most common kitchen mistake made today.

However, most often it isn't old butter that's the culprit when it comes to bitter shortbread, but rather duration and temperature. Bake Club claims that over-baking, or even baking shortbread on too high a heat, can cause the butter to burn, leading to a sour or pungent aftertaste in the cookies.

Why do my sugar cookies taste metallic? ›

Remember also that too much baking soda in a recipe and not enough acid will still result in a soapy, metallic taste in the baked good. Thus, getting the right amount of baking soda in your baking is important, we don't want soapy tasting cakes!