Italian Lemon Drop Cookies
Italian Lemon Drop Cookies are a delicious dessert that’s easy to make and SO yummy! With a big burst of citrus flavor, I bet you can’t eat just one!
ITALIAN LEMON DROP COOKIES
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 24 cookies
INGREDIENTS
Cookie
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1/4 cup unsalted butter, at room temperature
1 egg
1/4 teaspoon vanilla
2 tablespoons lemon juice, (1 to 2 lemons)
1 tablespoon lemon zest, (1 lemon)
1/3 cup milk
Glaze
1 1/2 cups powdered sugar
2 tablespoons unsalted butter, at room temperature
1 1/2 tablespoons milk
1 tablespoon lemon juice, (1/2 lemon)
1/2 tablespoon lemon zest, (1/2 lemon)
INSTRUCTIONS
Cookies
Heat oven to 375 degrees F.
Combine flour, baking powder, and salt in a medium mixing bowl. Set aside.
In a large mixing bowl, beat together the butter and sugar for 1 minute or until pale and fluffy.
Add the egg and vanilla to the butter mixture. Beat until combined and smooth, scraping the sides of the bowl as needed. Add the lemon juice and lemon zest and mix to combine.
Add half of the flour mixture to the butter mixture and mix until just incorporated. Add the milk and mix to combine. Add the remaining flour mixture and mix until completely incorporated. The dough should be the consistency of a very thick, sticky cake batter.
Use a small cookie scoop (about 1 tablespoon) to portion the cookie dough onto parchment paper or silicone mat lined cookie sheets.
Bake for 11-13 minute, or until the bottom edges are golden brown.
Carefully remove from the oven. Transfer the cookies to a wire rack to cool completely.
Glaze
In a medium mixing bowl, beat together the powdered sugar, butter, milk, lemon juice, and lemon zest until smooth.
Place the wire racks (with the cookies one them) over some foil or over a baking sheet.
Use a spoon to top each cookie with a heaping teaspoon of frosting. Use the back of your spoon to spread the glaze all over the cookie. Return the cookie to the wire rack and let the frosting finish coating the cookies. Let set until the glaze firms up a little, about 15-20 minutes. (The glaze will not set up completely, but will stop dripping down the cookie.)
Serve immediately or store in an airtight container until ready to serve.
NOTES
If you glaze looks too thin, you can add more powdered sugar a tablespoon or two at a time. If it looks too thick, add milk a teaspoon or two at a time until your desired consistency is reached. This is a glaze, not a frosting, it should be on the runny side.
You can add more lemon juice and zest to the glaze if you prefer a stronger lemon flavor.
If you like, you can drizzle or spoon the glaze over the cookies while they're sitting on a wire rack. I usually dip the tops and put them back on the baking sheet to set up.
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New videos every Wednesday!
Soft Lemon Cookies - Melt in your mouth
Lemon cookies are super simple to make and delicious. Made with a combination of lemon juice and zest, they have a tremendous natural flavor. I really enjoy them with a nice cup of tea or glass of milk.
Get the recipe:
There are a few tips to making these tasty lemon cookies. First, I find the juice from one lemon is about perfect. If you want them more or less lemony, simple adjust the amount of juice accordingly.
I always use a few drops of yellow food coloring to make them really yellow and vibrant. This is totally optional, and you can be the judge.
The zest from one lemon is about perfect form my liking. Just be careful not to zest too far into the lemon as it will become bitter. You only want the zest from the shiny part of the skin.
The amount of sugar and vanilla extract can be altered too. Just be careful not to over power the lemon flavour with vanilla extract.
Watch the video and give our lemon cookies a try. As always, let us know what you think.
Video Chapters:
0:00 Introduction
0:21 Making the cookie dough
1:42 The lemon ????
2:01 Making the cookie dough, cont.
3:11 Forming the cookies ????
4:20 The baking process
4:41 The outcome
5:01 The taste test
5:17 Conclusion????????????
#cookierecipes#bakingrecipes#lemoncookies
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big soft lemon cookies Something Vegan
RECIPE
1 cup organic sugar
1/2 cup neutral oil
1/4 cup lemon juice
1 Tbsp. lemon zest
1 tsp. lemon extract
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
Preheat the oven to 350 degrees Fahrenheit. To a bowl, add sugar, oil, lemon juice, lemon zest, lemon extract, and vanilla extract. Stir until smooth, and evenly combined. Add flour, baking powder, and salt. Stir until a smooth dough forms. Roll into balls and place on a baking pan lined with parchment paper. Bake about 15-18 minutes (the cookies will still be a little soft when you take them out of the oven, but will set up as they cool). Let the cookies cool a couple of minutes on the pan, and then move to a cooling rack, to cool completely. Makes one dozen cookies.
If you make this, or any of my other recipes, I'd love it if you shared a photo of it with me on Instagram!
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Email: somethingvegan@gmail.com
#somethingvegan #vegan
Lemon Sugar Cookie Recipe - Roll out cookies #shorts
These lemon sugar cookies are so delicious and perfect for cutting into shapes! ????????????
Ingredients
• 3 cups all-purpose flour
• 1/2 tsp salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup granulated sugar
• 1 egg
• 1 ½ tsp lemon extract
• 1 ½ tsp vanilla extract
• 1 tbsp lemon zest
1. Whisk together the flour and salt. Set aside.
2. Place room temperature butter and sugar into the bowl of a stand mixer fitted with the paddle attachment and beat until fluffy and pale yellow in color. If you do not have a stand mixer, you can also use a hand mixer.
3. Add egg and continue mixing until well incorporated. Scrape the sides of the bowl as needed.
4. Add extracts and lemon zest. Mix until incorporated.
5. With mixer on low, slowly add the flour mixture about a cup at a time. Mix until fully combined.
7. Roll the dough out to ¼ inch thickness on a piece of parchment paper. Chill the dough for 30 minutes or until the dough is hard to the touch.
8. Preheat oven to 350 degrees.
9. Use a cookie cutter to cut out the desired shapes.
10. Bake for 7 – 10 minutes or just before the edges start to brown.
11. Allow the cookies to cool on the pan for 10 minutes and then transfer to a wire rack to cool completely.
#cookies
#recipe
#rolloutcookies
Lemon Bars
Lemon bars are one of the EASIEST desserts to make but oh so delicious. I love the soft lemon filling paired with a crisp shortbread crust and the flavor is beyond; so bright and zingy with all the lemon flavor from the juice and zest, they’re simply irresistible!
Recipe:
I like my lemon squares with a really soft top and a crisp bottom but you can adjust bakiing times to your liking. Hope you enjoy!
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Amazing Crispy Lemon Cookies Recipe | Perfect Treat
Crispy, Lemony, Buttery ! This simple Lemon cookies is so addictive ! In this video, I made it in bite size, you can make it bigger cookies !
Turn on subtitiles in languages
Makes about 12 dozens bite sizes cookies, 4-5 dozens bigger cookies
You'll need :
1 stick + 1 tbsp (130g) Unsalted butter, softened
1 cup (130g) Powdered Sugar
1 + 1/3 cup (160g) All Purpose Flour
1 Egg
3 tbsp Lemon Zest, finely grated (of 3 small or 2 Large Lemons)
1 tbsp Lemon Juice
1/4 tsp Salt
1/4 tsp Baking Soda
Line baking trays in parchment paper. Preheat oven 350F or 180C.
Beat the butter a little, add powdered sugar in 2 batches. Add lemon zest, lemon juice and egg, mix and scrape bowl after each addition. At this stage, butter should be creamy and fluffy.
Add half of all purpose flour, salt and baking soda, mix or fold with spatula. Add remaining flour, mix or fold well, scrape bowl and mix again.
Transfer cookie dough into a piping bag fitted with a 1/2 inch (1 cm) round noozzle for bite size cookies. Or use 2 teaspoons to make small balls or tablespoon for bigger cookies.
Pipe a small amount about 0.6 ( 1.5 cm) tall pointy shape on lined baking trays. Leave gap 1.5 (3.5cm) in between cookies, they spread in baking. Bake in 350F or 180C oven for 7-8 minutes for crunchy cookie bites. For bigger cookies 12-15 mins or until cookies edge are golden brown. Leave cookies in trays for 3-4 mins or until they are not soft to transfer to cooling rack.
Multiple trays are needed, bake one tray at a time is better control of baking time. If bake more than one tray, do swap the trays after half time. If only have 2 trays, wait until tray is cool to pipe more.
#recipe
#cookies