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.
- 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)
- Preheat oven to 350 degrees F. Grease or line with parchment – 2 baking sheets.
- Stir together the flour, cornstarch, baking powder, salt, and lemon crumbles. Set aside.
- In separate bowl (I did the rest of this in a stand mixer), beat together butter, sugars, and lemon zest. Beat until creamy.
- Add vanilla extract, lemon extract (if using), lemon juice and egg. Beat until well incorporated.
- Stir in the flour mixture until just combined.
- 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.
- Bake for 11-13 minutes until golden. Remove from oven and allow to cool 2 minutes before transferring to a cooling rack.