Adding lemon to cookie recipe
What is the best way to add lemon flavor to a cookie recipe? I know lemon juice is highly acidic, I don't want to throw off the PH of the dough. Is lemon extract the same way? Lemon zest? Is there a way to compensate for that?
Best Answer
Try using lemon zest (lemon peel shavings) and lemon or lime juice. You might try sprinkling the zest over the top of the cookies right before you put them in if you don't get enough flavor from adding it to the batter
Pictures about "Adding lemon to cookie recipe"
What to add to make cookies more moist?
Add Molasses or Honey Another way to add more moisture to your cookies is incorporate a tablespoon of molasses into a standard-sized cookie recipe. Don't use any more than a tablespoon, because it will make your cookies very sweet and runny. One tablespoon is just enough.What happens if you put too much lemon juice in a recipe?
To cut lemon flavor in a dish, you can add baking soda to neutralize the excess acidity. Add \xbc of a teaspoon per 1 cup of liquid. Stir and taste. Other ways to mask too much lemon flavor include adding sugar or honey, adding cheese, or diluting the sauce.What is the secret to making good cookies?
Follow our simple tips and techniques and you'll turn out perfect cookies every time.How do you add flavor to cookies?
Add more complex proteins, like malted milk powder and brown butter. Caramelizing the sugar beforehand brings bright notes to your cookies, but you can further expand your dessert's flavor profile by playing with proteins.Easy 4 ingredient lemon cookie recipe - melt in your mouth glazed lemon cookies
More answers regarding adding lemon to cookie recipe
Answer 2
The easiest way is just use a recipe for lemon cookies. I'm sure you can find lots of them online. If you really want to use a recipe for normal cookies (because you really like it), you could certainly add lemon extract to a regular batch. Don't add too much, the flavour is really concentrated. Since you won't use a lot of it (a teaspoon will do), the liquid:dry proportion practically won't change, but to be sure, you can cut back the milk by the amount (e.g. a teaspoon). You can also add a bit of zest without a problem.
I wouldn't add lemon juice because you're adding milk in your cookies. The milk would curdle (in some cookies that is exactly what you would want to achieve). However, you can try to add lemon juice instead of milk.
Answer 3
Since lemon is acidic, you would want to reduce the quantity of baking powder and add some or more baking soda to neutralize the acidity.
What if you add an acidic ingredient to a recipe with baking powder? You will need to add a little soda. Let's say you are making cookies and substituting 1/2 cup lemon juice for the water in order to make lemon cookies. The recipe calls for 2 teaspoons of baking powder, but you will need to neutralize the acid in the lemon juice. Substitute baking soda for one teaspoon of the baking powder. Corriher says that baking soda is 4 times as powerful as baking powder, so use only 1/4 teaspoon baking soda for each teaspoon of baking powder in the original recipe. -- from http://www.thekitchn.com/pantry-basics-whats-the-differ-40514
Answer 4
What I ended up doing was taking my base sugar cookie recipe and substituting soymilk for milk to prevent the curdling issue. I then divided it into four portions, putting one straight into the fridge unmodified. One portion received zest, one received juice, and one received zest plus juice. The juice cookies may have been softer than the zest cookies (but there were some issues with baking that could have caused that), but all cookies rose the same amount (not much at all, by design). Sure enough, the ones with more lemon tasted more lemony :) Thanks for the help, everyone!
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Nicole Michalou, Nicole Michalou, Dziana Hasanbekava, Klaus Nielsen