I have never altered a recipe this radically. It was scary, but a total success! I love lemon and with today being the first day of Spring, ginger and molasses have no place in this kitchen.
I basically followed the tried and true recipe with a couple substitutions:
--Lemon zest and lemon oil in place of all the spices
--A combination of corn syrup and honey in place of the molasses
You could do all corn syrup or honey (or even maple syrup) according to the internet. I left out lemon juice, which is often a part of lemon recipes. I was afraid the acidity would alter the cookie's texture. I hate how most lemon cookies are either crunchy or cake-like. These are true cookies. Like Ben said, we'll see how they hold up tomorrow. That's the key strength to the original BSG. If they are good (and not all eaten!) maybe I can take a better picture of them in natural daylight and submit it to allrecipes.
Big Soft Lemon Cookies
Ingredients (with my typical alterations for high altitude)
- 2 1/2 cups all-purpose flour
- Scant 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 1 cup white sugar
- Grated zest of one lemon
- 1 egg
- ¼ tsp lemon oil
- 1 tablespoon water
- 1/4 cup light corn syrup/honey combination
- ¼ cup turbinado or demera sugar
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the lemon zest, egg, and lemon oil. Add in the water and corn syrup/honey. Gradually stir the flour, salt, and baking powder. Shape dough into walnut sized balls, and roll them in the turbinado/demera sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
- Bake for 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
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