Lemon Cooler Cookies

• Vegetarian

• Produce

  • 4 tsp Lemon, zest

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 1 tbsp Baking powder
  • 3 cups Cake flour
  • 1/2 tsp Lemon extract
  • 2 cup Powdered sugar
  • 1/4 tsp Salt
  • 2/3 cup Sugar
  • 1 tsp Vanilla extract, pure

• Dairy

  • 2/3 cup Butter

Found on uncommondesignsonline.com

Description

Ingredients

• 2/3 cup butter, at room temperature
• 1 cup powdered sugar
• 2/3 cup sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon lemon extract
• 3 cups cake flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons freshly-squeezed lemon juice
• 2 teaspoons finely grated lemon zest
• To coat cookies:
• 1 cup powdered sugar
• 2 teaspoons finely grated lemon zest

Directions

• Position racks in center of oven and preheat to 325°F. Line cookie sheets with parchment paper.
• In a large bowl, beat together butter, powdered sugar, and sugar until light and fluffy.
• Blend in eggs, vanilla, and lemon extract until smooth. In a medium bowl, whisk together cake flour, baking powder, and salt.
• Stir dry ingredients into butter mixture, add lemon juice, and mix until everything is just combined (do not overmix).
• If the dough is too sticky to work with, refrigerate for 20 minutes.
• Use a mini cookie scoop (or a tablespoon) to scoop the dough into approximately 1-inch balls. Space balls at least 1 inch apart on prepared cookie sheets and flatten slightly.
• Bake for 15 to 18 minutes or until centers are puffy and cookies are light golden brown on the bottom.
• Remove cookie sheet to a wire rack and allow to cool for 5 minutes.
• While cookies are baking, combine remaining 1 cup powdered sugar and 2 teaspoons lemon zest in a large paper lunch sack or gallon-sized plastic baggie.
• After 5 minutes of cooling time, remove 4 to 5 warm cookies from the pan and carefully place in the powdered sugar.
• Gently roll the bag around until cookies are coated with powdered sugar.
• Remove cookies from bag, shaking off excess powdered sugar, and allow to finish cooling on a wire rack.
• Repeat until all cookies are coated with powdered sugar.
• TIPS & TRICKS:
• *If you dont have cake flour on hand, you can easily make your own. Measure 3 cups of regular flour into a bowl. Use a tablespoon to remove 6 tablespoons of flour from the bowl (put it back into your flour container). Add 6 tablespoons of corn starch to the bowl (to replace the flour you removed). Sift the flour and cornstarch mixture into another bowl by pouring it into a fine mesh strainer and tapping it with the palm of your hand. Repeat this process 4 to 5 more times until mixture is well combined and aerated. Proceed with recipe using your homemade cake flour.
• *Bottled lemon juice works fine in this recipe, but since youll already need several lemons for the zest, its tastiest to go ahead and use freshly-squeezed lemon juice.
• *Lemon extract provides an extra lemony punch, but you may leave it out if you dont have it.
• *Finely grated lemon zest works best in this recipe, particularly in the powdered sugar coating. Either use a microplane for zesting, or if your zest is coarse, you can finely chop it with a knife before adding to the recipe.
• Recipe adapted from Food.com.