Let the record show that I, Christina Dessertfortwo (legal name-change pending), am a huge fan of cookies that are baked and then rolled in sugar. Cookies: full of sugar, check. Cookies rolled in sugar? Double check. Make that double chin.
These cookies are soft and tender, and yeah, they melt in your mouth.
I whipped these up one Saturday afternoon, and then happily found myself packaging them up as a hostess gift. Hooray for new friends!
Have you noticed when people say 'these cookies would be great for tea time?' I don't know about your schedules, but I haven't had time for tea since I was 5. And even then, it was tea made of air that my parents pretended to pour. So, I will tell you that these cookies take 10 minutes to whip up, 1 hour to chill, and then 15 minutes or so to bake. Fit that into your schedule and you'll be very happy.
Rolling warm cookies in sugar brings much happiness:
We're heading to Texas this weekend to scope out wedding venues. Have a great week!
These lemon cookies are super delicious!
- 4 tablespoons unsalted butter, softened
- 2 tablespoons + 1 teaspoon powdered sugar
- zest of 1 lemon
- 2 teaspoon lemon juice
- 1 teaspoon vanilla
- ½ cup + 2 tablespoons flour
- 2 teaspoons cornstarch
- pinch of salt
- For rolling: 3-4 tablespoons powdered sugar
- In a medium bowl, beat the butter and 2 tablespoons + 1 teaspoon of powdered sugar. Once well combined, add the lemon zest, juice and vanilla. Beat well. Next, sprinkle the flour, cornstarch and salt over the top. Beat the dry ingredients into the wet mixture carefully on low speed. The dough will be slightly crumbly.
- Next, dump the dough out onto a sheet of wax or parchment paper. Shape it into a uniform log about 6" long. Then, put the dough closest to the long end of the paper, then begin rolling it up in the paper, shaping the dough as you go. Your dough log will be roughly 8" long. Twist the ends of the paper closed and refrigerate the dough log for 1 hour.
- After one hour has elapsed, preheat the oven to the 350.
- Unroll the dough, slice it into 12 even slices then place the cookies on a baking sheet.
- Bake for 12-14 minutes, or until the edges of the cookies barely begin to turn golden. You won't see much color change, so look closely.
- Remove the pan from the oven and let the cookies cool on the sheet for 5 minutes. Meanwhile, have ready a shallow bowl with the extra powdered sugar for rolling. Roll each cookie in powdered sugar while still warm, and let the cookies cool before serving.
Amount Per Serving: Calories: 54Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 12mgCarbohydrates: 5gFiber: 0gSugar: 3gProtein: 0g
Jolene (www.everydayfoodie.ca) says
I am a huge fan of lemon cookies, so I will definitely be making these!!!
Miss @ Miss in the Kitchen says
I want melt in your mouth cookies, yum!
Amanda @ Once Upon a Recipe says
Melty cookies with lemon?! Yes please!
looks wonderful! :D i love lemon flavored anything!
Made these and they were easy to make and soft and tasty thanks for the recipe!
Meghan @ Cake 'n' Knife says
Would you say these are good cookies to ship? I am trying to plan ahead for holiday baking and presents! :)
Hi Meghan, absolutely, I would ship these babies in a heartbeat. I would pack plenty of peanuts around them, though! Good luck :)
abbey T :) says
I really love this recipe! I made these for the first time a month ago but it wasn't enough! I ended up tripling the recipe this time but they are so delicious that they were gone in a flash (I made them last night and we have 5 left!) A recipe I will highly recommend to every one!!
can these cookies be rolled and cut into many shapes using a cookie cutter, plus if they are rolled by a rolling pin will they still melt in your mouth? or will they be hard?
Christina Lane says
I didn't test the recipe that way. I have no idea, I'm sorry. If you try it, let me know.
These are perfect for my friend who can't eat eggs!! It's now my new fav recipe!!!
Wanted to comment because I just made these this weekend and they came out really salty! I think if I made them again I would increase the confectioner's sugar in the first step.