Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered sugar
Special equipment needed:
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, beat the butter and granulated sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the lemon zest, lemon juice, and vanilla extract.
6. Gradually add the flour mixture to the butter mixture, mixing until just combined.
7. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes or until the edges are lightly golden.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Once the cookies are cooled, sift the powdered sugar over the top of each cookie.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Total time: 25-27 minutes
Temperature:
350°F (180°C)
Serving size:
This recipe makes about 24 cookies.
Nutritional information:
Calories per serving: 130
Total fat: 5g
Saturated fat: 3g
Cholesterol: 30mg
Sodium: 35mg
Total carbohydrates: 20g
Dietary fiber: 0g
Sugar: 12g
Protein: 2g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but omit the additional salt.
- You can use a gluten-free flour blend instead of all-purpose flour for a gluten-free version.
- You can use lime juice and zest instead of lemon for a lime version.
Variations:
- Add 1/2 cup of chopped nuts, such as almonds or pecans, to the dough for a nutty twist.
- Add 1/2 cup of dried cranberries or raisins to the dough for a fruity twist.
- Drizzle melted white chocolate over the cooled cookies for an extra sweet touch.
Tips and tricks:
- Make sure the butter is softened to room temperature before mixing it with the sugar to ensure a smooth and creamy texture.
- Don't overmix the dough or the cookies will become tough.
- Use a cookie scoop or spoon to ensure even-sized cookies.
- Sift the powdered sugar over the cookies just before serving to prevent it from melting into the cookies.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
These cookies are best served at room temperature and do not need to be reheated.
Presentation ideas:
Arrange the cookies on a platter and sprinkle some extra powdered sugar over the top for a pretty presentation.
Garnishes:
Garnish the cookies with a small slice of lemon or a sprig of fresh mint.
Pairings:
These cookies pair well with a cup of hot tea or coffee.
Suggested side dishes:
These cookies are a sweet treat on their own and do not need a side dish.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the cookies are too flat, chill the dough for 30 minutes before baking.
- If the cookies are too dry, reduce the baking time by a minute or two.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food. Store the cookies in an airtight container to prevent contamination.
Food history:
Lemon drop cookies are a classic American cookie that originated in the early 1900s. They are a simple, yet delicious cookie that is perfect for any occasion.
Flavor profiles:
These cookies have a sweet and tangy lemon flavor with a light and fluffy texture.
Serving suggestions:
Serve these cookies as a sweet treat after dinner or as a snack with a cup of tea or coffee.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A