I know it isn't a cookie but I fell in love with this recipe and thought you might enjoy it too!
Ingredients
For the cake
1 1/2 cups cake flour, sifted
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 cups granulated sugar
1/4 cup tightly-ish packed lemon zest
1 teaspoon lemon extract, optional
3/4 cup neutral olive oil – not extra virgin
2 large eggs
2 yolks
1/4 cup lemon juice
For the glaze
2 1/2 cups confectioners’ sugar, sifted
5 tablespoons lemon juice
Directions
Preheat the oven to 350°F and spray the pan with cooking spray. Line the bottom with parchment paper. In a medium-sized bowl, whisk together the flours, baking powder, baking soda, and salt and set aside. In a large mixing bowl, combine the sugar and the zest and using your fingers, rub the zest into the sugar until fully incorporated. Add the extracts and oil and whisk. Add the eggs and yolks, one at a time, whisking between each addition. Add the juice and whisk a final time to incorporate—don’t be afraid to whisk relatively vigorously throughout all of this. Add the dry ingredients all at once, and using a rubber spatula, very gently fold the dry into the wet. Transfer the batter to the prepared pan and bake for 30 to 33 minutes, rotating at the half way point, until a toothpick inserted in the center comes out clean or with a moist crumb or two. Set the pan on a cooling rack and let the cake cool for 10 to 15 minutes. Invert the cake right side up on to the rack, and rest it in a baking sheet with sides. If you want to serve it from the pan, you can skip this step. To make the glaze, place the confectioners’ sugar and the lemon juice in a large bowl. whisk vigorously until smooth. Gently pour the glaze over the cake, spread the glaze, if it pools, and let the cake cool until room temperature. The cake is super moist.
The recipe is originally for a sheet cake but I have made cupcakes and mini cupcakes that turned out really nice. I think it would work nicely for a bundt cake pan as well but have not tried that yet. Enjoy.
Serves: 12
Prep time: 30 min
Cook time: 45 min for a 9x13 sheet pan (you will need to adjust based on the type of pan you are using)