What happens if I add more lemon juice than recommended to my lemon sugar cookies?











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I made lemon sugar cookies for the first time yesterday and added twice as much lemon juice to the dough than recommended. They came out great and tasted like lemon, but I want the lemon taste to be sharper the next time I make them. Can I just add more lemon juice to the dough, or will that do something bad to the texture of the dough? What else can I do to get more lemon flavor?






baking cookies lemon-juice







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  • 4




    If you post the exact recipe you're using we have more information to provide better answers... ;-)
    – Fabby
    18 hours ago










  • pH will go down. Your cookies may not rise as well.
    – Wayfaring Stranger
    6 hours ago















up vote
6
down vote

favorite
1












I made lemon sugar cookies for the first time yesterday and added twice as much lemon juice to the dough than recommended. They came out great and tasted like lemon, but I want the lemon taste to be sharper the next time I make them. Can I just add more lemon juice to the dough, or will that do something bad to the texture of the dough? What else can I do to get more lemon flavor?






baking cookies lemon-juice







share|improve this question




















  • 4




    If you post the exact recipe you're using we have more information to provide better answers... ;-)
    – Fabby
    18 hours ago










  • pH will go down. Your cookies may not rise as well.
    – Wayfaring Stranger
    6 hours ago













up vote
6
down vote

favorite
1









up vote
6
down vote

favorite
1






1





I made lemon sugar cookies for the first time yesterday and added twice as much lemon juice to the dough than recommended. They came out great and tasted like lemon, but I want the lemon taste to be sharper the next time I make them. Can I just add more lemon juice to the dough, or will that do something bad to the texture of the dough? What else can I do to get more lemon flavor?






baking cookies lemon-juice







share|improve this question















I made lemon sugar cookies for the first time yesterday and added twice as much lemon juice to the dough than recommended. They came out great and tasted like lemon, but I want the lemon taste to be sharper the next time I make them. Can I just add more lemon juice to the dough, or will that do something bad to the texture of the dough? What else can I do to get more lemon flavor?






baking cookies lemon-juice




baking cookies lemon-juice






share|improve this question















share|improve this question













share|improve this question




share|improve this question








edited 15 hours ago









Jolenealaska♦

50.4k19156280




50.4k19156280










asked 19 hours ago









ushna saeed

3096




3096








  • 4




    If you post the exact recipe you're using we have more information to provide better answers... ;-)
    – Fabby
    18 hours ago










  • pH will go down. Your cookies may not rise as well.
    – Wayfaring Stranger
    6 hours ago














  • 4




    If you post the exact recipe you're using we have more information to provide better answers... ;-)
    – Fabby
    18 hours ago










  • pH will go down. Your cookies may not rise as well.
    – Wayfaring Stranger
    6 hours ago








4




4




If you post the exact recipe you're using we have more information to provide better answers... ;-)
– Fabby
18 hours ago




If you post the exact recipe you're using we have more information to provide better answers... ;-)
– Fabby
18 hours ago












pH will go down. Your cookies may not rise as well.
– Wayfaring Stranger
6 hours ago




pH will go down. Your cookies may not rise as well.
– Wayfaring Stranger
6 hours ago










1 Answer
1






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up vote
18
down vote



accepted










I would add the finely grated zest¹ of the lemons first as the peel contains most of the oils so it'll be more "lemony"² without making it more sour.



If that would not be enough, I would heat up the lemon juice lightly in a large pan to reduce the amount of water (large surface: more evaporation) as adding too much water might skew the recipe.



Note¹: The yellow outer peel containing the oil but not the bitterness.
Note²: "more lemony" meaning: smelling way more than the original recipe if it only contains the juice and tasting a bit more without making the cookies more sour...






share|improve this answer























  • It's important to emphasize that lemon zest has only the aroma of lemons, but none of the “sharpness” / tangyness / sourness. If that's what's sought here, the thickened juice is a better suggestion (or indeed pure food-grade citric acid).
    – leftaroundabout
    6 hours ago













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1 Answer
1






active

oldest

votes








1 Answer
1






active

oldest

votes









active

oldest

votes






active

oldest

votes








up vote
18
down vote



accepted










I would add the finely grated zest¹ of the lemons first as the peel contains most of the oils so it'll be more "lemony"² without making it more sour.



If that would not be enough, I would heat up the lemon juice lightly in a large pan to reduce the amount of water (large surface: more evaporation) as adding too much water might skew the recipe.



Note¹: The yellow outer peel containing the oil but not the bitterness.
Note²: "more lemony" meaning: smelling way more than the original recipe if it only contains the juice and tasting a bit more without making the cookies more sour...






share|improve this answer























  • It's important to emphasize that lemon zest has only the aroma of lemons, but none of the “sharpness” / tangyness / sourness. If that's what's sought here, the thickened juice is a better suggestion (or indeed pure food-grade citric acid).
    – leftaroundabout
    6 hours ago

















up vote
18
down vote



accepted










I would add the finely grated zest¹ of the lemons first as the peel contains most of the oils so it'll be more "lemony"² without making it more sour.



If that would not be enough, I would heat up the lemon juice lightly in a large pan to reduce the amount of water (large surface: more evaporation) as adding too much water might skew the recipe.



Note¹: The yellow outer peel containing the oil but not the bitterness.
Note²: "more lemony" meaning: smelling way more than the original recipe if it only contains the juice and tasting a bit more without making the cookies more sour...






share|improve this answer























  • It's important to emphasize that lemon zest has only the aroma of lemons, but none of the “sharpness” / tangyness / sourness. If that's what's sought here, the thickened juice is a better suggestion (or indeed pure food-grade citric acid).
    – leftaroundabout
    6 hours ago















up vote
18
down vote



accepted







up vote
18
down vote



accepted






I would add the finely grated zest¹ of the lemons first as the peel contains most of the oils so it'll be more "lemony"² without making it more sour.



If that would not be enough, I would heat up the lemon juice lightly in a large pan to reduce the amount of water (large surface: more evaporation) as adding too much water might skew the recipe.



Note¹: The yellow outer peel containing the oil but not the bitterness.
Note²: "more lemony" meaning: smelling way more than the original recipe if it only contains the juice and tasting a bit more without making the cookies more sour...






share|improve this answer














I would add the finely grated zest¹ of the lemons first as the peel contains most of the oils so it'll be more "lemony"² without making it more sour.



If that would not be enough, I would heat up the lemon juice lightly in a large pan to reduce the amount of water (large surface: more evaporation) as adding too much water might skew the recipe.



Note¹: The yellow outer peel containing the oil but not the bitterness.
Note²: "more lemony" meaning: smelling way more than the original recipe if it only contains the juice and tasting a bit more without making the cookies more sour...







share|improve this answer














share|improve this answer



share|improve this answer








edited 7 hours ago

























answered 18 hours ago









Fabby

4,7181236




4,7181236












  • It's important to emphasize that lemon zest has only the aroma of lemons, but none of the “sharpness” / tangyness / sourness. If that's what's sought here, the thickened juice is a better suggestion (or indeed pure food-grade citric acid).
    – leftaroundabout
    6 hours ago




















  • It's important to emphasize that lemon zest has only the aroma of lemons, but none of the “sharpness” / tangyness / sourness. If that's what's sought here, the thickened juice is a better suggestion (or indeed pure food-grade citric acid).
    – leftaroundabout
    6 hours ago


















It's important to emphasize that lemon zest has only the aroma of lemons, but none of the “sharpness” / tangyness / sourness. If that's what's sought here, the thickened juice is a better suggestion (or indeed pure food-grade citric acid).
– leftaroundabout
6 hours ago






It's important to emphasize that lemon zest has only the aroma of lemons, but none of the “sharpness” / tangyness / sourness. If that's what's sought here, the thickened juice is a better suggestion (or indeed pure food-grade citric acid).
– leftaroundabout
6 hours ago




















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