Close
Active Time:25 minsTotal Time:1 hr 45 minsServings:36Jump to Nutrition Facts
Active Time:25 minsTotal Time:1 hr 45 minsServings:36
Active Time:25 mins
Active Time:
25 mins
Total Time:1 hr 45 mins
Total Time:
1 hr 45 mins
Servings:36
Servings:
36
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½cupsgranulated sugar¾cupunsalted butter, softened1large egg1teaspoonvanilla extract1tablespoonlemon zest, plus 3-4 tablespoons lemon juice (from 2 lemons), divided1cupall-purpose flour1cupwhite whole-wheat flour1teaspoonbaking powder¾teaspoonsalt½teaspoonbaking soda2cupsconfectioners' sugar
Cook Mode(Keep screen awake)
Ingredients
1 ½cupsgranulated sugar
¾cupunsalted butter, softened
1large egg
1teaspoonvanilla extract
1tablespoonlemon zest, plus 3-4 tablespoons lemon juice (from 2 lemons), divided
1cupall-purpose flour
1cupwhite whole-wheat flour
1teaspoonbaking powder
¾teaspoonsalt
½teaspoonbaking soda
2cupsconfectioners' sugar
DirectionsPreheat oven to 350°F. Line 2 large baking sheets with parchment paper.Beat sugar and butter in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 1 to 2 minutes. Add egg, beating until just incorporated. Add vanilla and lemon zest; beat until just incorporated.Whisk all-purpose flour, whole-wheat flour, baking powder, salt and baking soda together in a medium bowl. Gradually add the flour mixture to the butter mixture, beating on low speed until incorporated, about 2 minutes, stopping to scrape down the sides of the bowl as needed. Cover the dough with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.Using a 1 1/2-inch cookie scoop (about 1 1/2 tablespoons), drop rounded scoops of dough 2 inches apart on the prepared baking sheets.Bake until slightly golden on the edges, 10 to 12 minutes. Let the cookies cool on the pans for 5 minutes before transferring to wire racks to cool completely, about 30 minutes.Combine confectioners' sugar and 3 tablespoons lemon juice in a small bowl; stir until smooth. If necessary, add the remaining 1 tablespoon lemon juice, 1 teaspoon at a time, until desired consistency is reached. Drizzle the lemon glaze evenly over the cookies.TipsEquipment:Parchment paperTo make ahead:Prepare dough (Steps 2 & 3) and refrigerate for up to 1 day. Store cookies in an airtight container for up to 3 days.Originally appeared: EatingWell.com, October 2020
Directions
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.Beat sugar and butter in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 1 to 2 minutes. Add egg, beating until just incorporated. Add vanilla and lemon zest; beat until just incorporated.Whisk all-purpose flour, whole-wheat flour, baking powder, salt and baking soda together in a medium bowl. Gradually add the flour mixture to the butter mixture, beating on low speed until incorporated, about 2 minutes, stopping to scrape down the sides of the bowl as needed. Cover the dough with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.Using a 1 1/2-inch cookie scoop (about 1 1/2 tablespoons), drop rounded scoops of dough 2 inches apart on the prepared baking sheets.Bake until slightly golden on the edges, 10 to 12 minutes. Let the cookies cool on the pans for 5 minutes before transferring to wire racks to cool completely, about 30 minutes.Combine confectioners' sugar and 3 tablespoons lemon juice in a small bowl; stir until smooth. If necessary, add the remaining 1 tablespoon lemon juice, 1 teaspoon at a time, until desired consistency is reached. Drizzle the lemon glaze evenly over the cookies.TipsEquipment:Parchment paperTo make ahead:Prepare dough (Steps 2 & 3) and refrigerate for up to 1 day. Store cookies in an airtight container for up to 3 days.
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
Beat sugar and butter in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 1 to 2 minutes. Add egg, beating until just incorporated. Add vanilla and lemon zest; beat until just incorporated.
Whisk all-purpose flour, whole-wheat flour, baking powder, salt and baking soda together in a medium bowl. Gradually add the flour mixture to the butter mixture, beating on low speed until incorporated, about 2 minutes, stopping to scrape down the sides of the bowl as needed. Cover the dough with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
Using a 1 1/2-inch cookie scoop (about 1 1/2 tablespoons), drop rounded scoops of dough 2 inches apart on the prepared baking sheets.
Bake until slightly golden on the edges, 10 to 12 minutes. Let the cookies cool on the pans for 5 minutes before transferring to wire racks to cool completely, about 30 minutes.
Combine confectioners' sugar and 3 tablespoons lemon juice in a small bowl; stir until smooth. If necessary, add the remaining 1 tablespoon lemon juice, 1 teaspoon at a time, until desired consistency is reached. Drizzle the lemon glaze evenly over the cookies.
Tips
Equipment:Parchment paper
To make ahead:Prepare dough (Steps 2 & 3) and refrigerate for up to 1 day. Store cookies in an airtight container for up to 3 days.
Originally appeared: EatingWell.com, October 2020
Rate ItPrint
Nutrition Facts(per serving)119Calories4gFat20gCarbs1gProtein
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.
