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Active Time:20 minsTotal Time:1 hr 35 minsServings:24Jump to Nutrition Facts
Active Time:20 minsTotal Time:1 hr 35 minsServings:24
Active Time:20 mins
Active Time:
20 mins
Total Time:1 hr 35 mins
Total Time:
1 hr 35 mins
Servings:24
Servings:
24
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupall-purpose flour, plus more for dusting1cupwhite whole-wheat flour½cupgranulated sugar1tablespoonbaking powder½teaspoonsalt¼cupunsalted butter, softened½cupwhole milk1large egg2tablespoonsgrated lemon zest, plus 1/4 cup juice (from 2 lemons), divided1teaspoonvanilla extract2cupsconfectioners' sugar
Cook Mode(Keep screen awake)
Ingredients
1cupall-purpose flour, plus more for dusting
1cupwhite whole-wheat flour
½cupgranulated sugar
1tablespoonbaking powder
½teaspoonsalt
¼cupunsalted butter, softened
½cupwhole milk
1large egg
2tablespoonsgrated lemon zest, plus 1/4 cup juice (from 2 lemons), divided
1teaspoonvanilla extract
2cupsconfectioners' sugar
DirectionsPosition oven racks in upper and lower thirds of oven; preheat to 375°F. Line 2 large rimmed baking sheets with parchment paper.Whisk 1 cup all-purpose flour, 1 cup whole-wheat flour, ½ cup granulated sugar, 1 tablespoon baking powder and ½ teaspoon salt together in a large bowl until combined. Add ¼ cup butter and beat with an electric mixer on low speed until the butter is completely blended into the flour mixture, about 1 minute. Add ½ cup milk, 1 egg, 2 tablespoons lemon zest and 1 teaspoon vanilla; continue beating on low speed until blended, about 1 minute, scraping down sides of bowl as needed. Chill the dough, uncovered, for 30 minutes.Using lightly floured hands, roll the dough into 24 (1-inch) balls and place 1 inch apart on the prepared baking sheets. Bake on the upper and lower oven racks until the edges are light golden and the tops are dry to the touch, 10 to 12 minutes. Cool on the pans for 5 minutes before transferring to wire racks to cool completely, about 30 minutes. (Reserve the baking sheets with parchment paper for glazing.)Whisk 2 cups confectioners' sugar and 1/4 cup lemon juice together in a small bowl until smooth. Place the cooled cookies, still on the wire racks, over the parchment paper-lined baking sheets. Drizzle the glaze (about 2 teaspoons per cookie) over the tops of the cookies.EquipmentParchment paperTo make aheadStore in a single layer in an airtight container for up to 3 days.Originally appeared: EatingWell.com, October 2020; updated December 2022
Directions
Position oven racks in upper and lower thirds of oven; preheat to 375°F. Line 2 large rimmed baking sheets with parchment paper.Whisk 1 cup all-purpose flour, 1 cup whole-wheat flour, ½ cup granulated sugar, 1 tablespoon baking powder and ½ teaspoon salt together in a large bowl until combined. Add ¼ cup butter and beat with an electric mixer on low speed until the butter is completely blended into the flour mixture, about 1 minute. Add ½ cup milk, 1 egg, 2 tablespoons lemon zest and 1 teaspoon vanilla; continue beating on low speed until blended, about 1 minute, scraping down sides of bowl as needed. Chill the dough, uncovered, for 30 minutes.Using lightly floured hands, roll the dough into 24 (1-inch) balls and place 1 inch apart on the prepared baking sheets. Bake on the upper and lower oven racks until the edges are light golden and the tops are dry to the touch, 10 to 12 minutes. Cool on the pans for 5 minutes before transferring to wire racks to cool completely, about 30 minutes. (Reserve the baking sheets with parchment paper for glazing.)Whisk 2 cups confectioners' sugar and 1/4 cup lemon juice together in a small bowl until smooth. Place the cooled cookies, still on the wire racks, over the parchment paper-lined baking sheets. Drizzle the glaze (about 2 teaspoons per cookie) over the tops of the cookies.EquipmentParchment paperTo make aheadStore in a single layer in an airtight container for up to 3 days.
Position oven racks in upper and lower thirds of oven; preheat to 375°F. Line 2 large rimmed baking sheets with parchment paper.
Whisk 1 cup all-purpose flour, 1 cup whole-wheat flour, ½ cup granulated sugar, 1 tablespoon baking powder and ½ teaspoon salt together in a large bowl until combined. Add ¼ cup butter and beat with an electric mixer on low speed until the butter is completely blended into the flour mixture, about 1 minute. Add ½ cup milk, 1 egg, 2 tablespoons lemon zest and 1 teaspoon vanilla; continue beating on low speed until blended, about 1 minute, scraping down sides of bowl as needed. Chill the dough, uncovered, for 30 minutes.
Using lightly floured hands, roll the dough into 24 (1-inch) balls and place 1 inch apart on the prepared baking sheets. Bake on the upper and lower oven racks until the edges are light golden and the tops are dry to the touch, 10 to 12 minutes. Cool on the pans for 5 minutes before transferring to wire racks to cool completely, about 30 minutes. (Reserve the baking sheets with parchment paper for glazing.)
Whisk 2 cups confectioners' sugar and 1/4 cup lemon juice together in a small bowl until smooth. Place the cooled cookies, still on the wire racks, over the parchment paper-lined baking sheets. Drizzle the glaze (about 2 teaspoons per cookie) over the tops of the cookies.
Equipment
Parchment paper
To make ahead
Store in a single layer in an airtight container for up to 3 days.
Originally appeared: EatingWell.com, October 2020; updated December 2022
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Nutrition Facts(per serving)116Calories3gFat23gCarbs2gProtein
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.
