Active Time:25 minsTotal Time:1 hrServings:12Jump to Nutrition Facts
Active Time:25 minsTotal Time:1 hrServings:12
Active Time:25 mins
Active Time:
25 mins
Total Time:1 hr
Total Time:
1 hr
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupall-purpose flour¾cupwhite whole-wheat flour1teaspoonbaking powder¼teaspoonbaking soda¼teaspoonsalt¾cupgranulated sugar½cupunsalted butter, softened1large egg1 ½tablespoonsgrated lemon zest2tablespoonslemon juice½cupconfectioners' sugar
Cook Mode(Keep screen awake)
Ingredients
1cupall-purpose flour
¾cupwhite whole-wheat flour
1teaspoonbaking powder
¼teaspoonbaking soda
¼teaspoonsalt
¾cupgranulated sugar
½cupunsalted butter, softened
1large egg
1 ½tablespoonsgrated lemon zest
2tablespoonslemon juice
½cupconfectioners' sugar
DirectionsWhisk all-purpose flour, whole-wheat flour, baking powder, baking soda and salt together in a medium bowl. Beat sugar and butter in the bowl of a stand mixer fitted with a paddle attachment on medium speed until creamed, about 90 seconds. Add egg, lemon zest and lemon juice; beat on medium speed until combined, about 1 minute, scraping down the sides of the bowl as needed. With the mixer running on low speed, gradually add the flour mixture, beating until combined, about 1 minute. Cover and refrigerate until slightly firmer, about 30 minutes.Position racks in lower and upper thirds of oven; preheat to 350°F. Line 3 rimmed baking sheets with parchment paper.Place confectioners' sugar in a small bowl. Scoop the dough with a 1-tablespoon cookie scoop; roll to create a ball. Roll each ball, one at a time, in the sugar until completely covered. Gently place on a prepared baking sheet. Repeat with the remaining dough, spacing the balls 2 inches apart.Place 2 of the baking sheets on separate racks; bake until the edges of the cookies are set, about 10 minutes. Let the cookies cool on the pans for 5 minutes, then transfer to wire racks to cool completely, about 15 minutes. Repeat with the remaining sheet of cookies.Photography / Caitlin Bensel, Styling / Ruth BlackburnEquipmentParchment paperOriginally appeared: EatingWell.com, November 2021
Directions
Whisk all-purpose flour, whole-wheat flour, baking powder, baking soda and salt together in a medium bowl. Beat sugar and butter in the bowl of a stand mixer fitted with a paddle attachment on medium speed until creamed, about 90 seconds. Add egg, lemon zest and lemon juice; beat on medium speed until combined, about 1 minute, scraping down the sides of the bowl as needed. With the mixer running on low speed, gradually add the flour mixture, beating until combined, about 1 minute. Cover and refrigerate until slightly firmer, about 30 minutes.Position racks in lower and upper thirds of oven; preheat to 350°F. Line 3 rimmed baking sheets with parchment paper.Place confectioners' sugar in a small bowl. Scoop the dough with a 1-tablespoon cookie scoop; roll to create a ball. Roll each ball, one at a time, in the sugar until completely covered. Gently place on a prepared baking sheet. Repeat with the remaining dough, spacing the balls 2 inches apart.Place 2 of the baking sheets on separate racks; bake until the edges of the cookies are set, about 10 minutes. Let the cookies cool on the pans for 5 minutes, then transfer to wire racks to cool completely, about 15 minutes. Repeat with the remaining sheet of cookies.Photography / Caitlin Bensel, Styling / Ruth BlackburnEquipmentParchment paper
Whisk all-purpose flour, whole-wheat flour, baking powder, baking soda and salt together in a medium bowl. Beat sugar and butter in the bowl of a stand mixer fitted with a paddle attachment on medium speed until creamed, about 90 seconds. Add egg, lemon zest and lemon juice; beat on medium speed until combined, about 1 minute, scraping down the sides of the bowl as needed. With the mixer running on low speed, gradually add the flour mixture, beating until combined, about 1 minute. Cover and refrigerate until slightly firmer, about 30 minutes.
Position racks in lower and upper thirds of oven; preheat to 350°F. Line 3 rimmed baking sheets with parchment paper.
Place confectioners' sugar in a small bowl. Scoop the dough with a 1-tablespoon cookie scoop; roll to create a ball. Roll each ball, one at a time, in the sugar until completely covered. Gently place on a prepared baking sheet. Repeat with the remaining dough, spacing the balls 2 inches apart.
Place 2 of the baking sheets on separate racks; bake until the edges of the cookies are set, about 10 minutes. Let the cookies cool on the pans for 5 minutes, then transfer to wire racks to cool completely, about 15 minutes. Repeat with the remaining sheet of cookies.
Photography / Caitlin Bensel, Styling / Ruth Blackburn
Equipment
Parchment paper
Originally appeared: EatingWell.com, November 2021
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Nutrition Facts(per serving)202Calories8gFat30gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
