I like my cookies with a nice mix of hard yet slightly chewy texture, and have never found the perfect one, until I developed this recipe.
I'd like to add that everyone who has had these cookies agrees. And no, that's not an exaggeration. It's litteral. I can't even include a shelf life approximation because these cookies never seem to last long enough!
Anyway, I hope you give these a try, and drop me a comment letting me know what you thought!
Note: Makes about 72 Cookies
- 5 1/2 Cups Flour
- 3 Cups Sugar
- 1 Tablespoon Baking Soda
- 2 Teaspoons Baking Powder
- 2 Teaspoons Salt
- 2 1/2 Cups Butter, (softened)
- 2 Large Eggs
- 1 Tablespoon Vanilla Extract
- 2 Tablespoons Lemon Juice
- Pre-Heat Oven to 375°F
- In large bowl combine Flour, Baking Soda, Baking Powder, and Salt. Whisk approximately one minute to mix.
- In medium bowl cream together Sugar and Butter until fluffy.
- Add Eggs, Vanilla, and Lemon Juice to sugar mixture. Using either a whisk or electric mixer, blend until all is well incorporated.
- Combine Sugar mixture into Flour mixture and thoroughly mix until a soft dough forms. Add more flour if necessary until dough is no longer sticky.
- At this point I would refrigerate for about 30 minutes to firm up the dough.
- Using a melon baller, scoop out about one well rounded tablespoon of dough and place on your cookie sheet, giving about two inches between each one.
- Bake in oven approximately 12 minutes or until golden. Since this recipe makes about 72 cookies, and I have large baking sheets that hold 15 cookies each, I like to bake two sheets at a time. In doing so, at the 6min mark I rotate the sheets. Top goes to bottom, and bottom to top, as well as rotating the pans so front is now back and back is now front. This is optional, especially if you happen to have a convection oven. Sadly I do not.
- Once done in the oven, remove cookies from baking sheet and place on cooling rack to prevent further "baking" (the residual heat from the cookie sheet could cause darkening on the bottom of the cookie).
- Allow about 10 minutes to cool.
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