Back in High School, I bought this Brown Sugar Body Scrub from Fresh that I became obsessed with. It smelled like lemon and burnt sugar. Good enough to eat as some would say. The only problem was that it was expensive like sixty bucks expensive. So I only used the scrub on special occasions and when the tub ran dry, that was it. No more baby soft skin for me.Until I found drug store brands that where equally as good for half the price but that’s a whole another enchilada.
The point of this story is that I recreated these Lemon Brown Sugar Cookies after that very same body scrub. They have a hint of lemon with a buttery burnt flavor, which makes you keep reaching into the cookie jar for just one more taste. I used the Maple Brown Sugar Cookie recipe from Averie Cooks as my guide. The bread flour in combination with white whole-wheat flour makes for a puffier and thicker cookie. What really helps though is chilling the dough. For a girl as impatient as me, it was torture to wait 2 hours but in the end, totally worth it. These Lemon Brown Sugar cookies came out looking like little pillows of heaven. Enjoy!
Yield about 10 medium sized cookies
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup dark brown sugar, packed
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon lemon bakery emulsion ( I found mine at Ross)
- 1/2 lemon zested
- 1 teaspoon lemon juice
- 1 cup bread flour
- 1 cup white whole wheat flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt, or to taste
In a stand mixer bowl fitted with a paddle attachment, cream the butter with the two brown sugars for about 5 minutes until well combined. Add 1 egg, vanilla extract, lemon emulsion, zest, and lemon juice, beat on medium speed until light and fluffy. Scrape down the sides as needed. Fold in the dry ingredients.
Using a two once cookie scooper or an ice cream scooper, dole out cookie dough onto a large plate. Cover with plastic wrap and refrigerate for at least two hours up to 5 days.
Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper and place dough 2 inches apart. Bake for about 10 minutes, rotating the trays halfway through.
Adapted from here