Skinny Lemon-doodles

• Vegetarian

• Produce

  • 2 tbsp Lemon, zest

• Refrigerated

  • 2 Egg whites, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 2 tsp Cornstarch
  • 1 1/4 cups Granulated sugar
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract

• Dairy

  • 4 tbsp Butter, unsalted
  • 1 tsp Butter extract

Found on amyshealthybaking.com

Description

Ingredients

• 2 cups (240g) all-purpose flour (measured correctly)
• 2 tsp cornstarch
• 1 ½ tsp baking powder
• ½ tsp salt
• 2-3 tbsp lemon zest (about 2 medium lemons)
• 4 tbsp (48g) unsalted butter*, melted and cooled slightly
• 2 large egg whites*, room temperature
• 2 tsp vanilla extract
• 1 tsp butter extract
• 1 ¼ cups (240g) granulated sugar, divided

Directions

• Preheat the oven to 350°F, and line two baking sheets with silicone baking mats or parchment paper.
• In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, and lemon zest. In a separate bowl, whisk together the butter, egg whites, vanilla, and butter extract. Stir in 1 cup of granulated sugar. Add in the flour mixture, stirring until incorporated.
• Add the remaining granulated sugar to a small bowl. Roll the cookie dough into 24 balls. Working with one ball at a time, roll in the granulated sugar, and place onto the prepared baking sheets. Flatten to the desired thickness and width. Bake at 350°F for 10-12 minutes. Cool on the baking sheets for 10 minutes before transferring to a wire rack.