King Arthur Baking has long been my go-to for quality and unusual baking ingredients. While I’m not always able to drive up to the company store, headquartered in Vermont, the King Arthur mail-order website and catalogs frequently feature new seasonal product that inspire. Such was true when I discovered their lemon crumbles. Think chocolate chips but not chocolate – a nice change up any time, but especially in the spring.

This lemon cookie recipe found on the back of the Lemon Crumbles package made a delightfully tart, refreshing cookie, just the ticket for those of us in New England awaiting some warm spring weather.

Lemon Cookies

King Arthur Baking

Ingredients:

• 1 1/2 c (180g) all purpose flour (preference for King Arthur, naturally)
• 1 tsp corn starch
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 c (135g) lemon crumbles (available at King Arthur Baking)
• 8 T (113 g) unsalted butter, room temperature
• 1/2 c (99 g) granulated sugar
• 1/4 c (53 g) light brown sugar, packed
• 1 T lemon zest
• 1/2 tsp pure vanilla extract
• OPTIONAL 1/8-1/4 tsp lemon extract (I skipped this)
• 1 T fresh lemon juice (fresh is best)
• 1 egg (large)

Method:

1. Preheat oven to 350 degrees F. Grease or line with parchment – 2 baking sheets.
2. Stir together the flour, cornstarch, baking powder, salt, and lemon crumbles. Set aside.
3. In separate bowl (I did the rest of this in a stand mixer), beat together butter, sugars, and lemon zest. Beat until creamy.
4. Add vanilla extract, lemon extract (if using), lemon juice and egg. Beat until well incorporated.
5. Stir in the flour mixture until just combined.
6. Drop by tablespoonful onto prepared baking sheets, spacing 2 inches apart. Flatten slightly with a fork or the bottom of a glass dipped in granulated sugar.
7. Bake for 11-13 minutes until golden. Remove from oven and allow to cool 2 minutes before transferring to a cooling rack.