Italian · Dessert
Soft Lemon Drop Cookies
A classic Italian ricotta-free take on the soft lemon drop cookie: a pillowy, cake-like cookie bright with fresh lemon zest and juice, finished with a tart lemon glaze that sets into a thin, glossy shell.
$0
12 minsPrep
11 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
190Calories
3gProtein
6.6gFat
30gCarbs
14.3gSugar
0.6gFiber
232mgSodium
41mgChol
3.8gSat Fat
40mgPotassium
12mgCalcium
1.1mgIron
0.1mcgVitamin B12
2.5mgVitamin C
0gPolyol
0gAllulose
0.2gAlcohol
Goes well with
Chamomile Tea
local
Moscato d'Asti
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 180°C (350°F) and line a small baking sheet with parchment.
2
In a bowl, beat the softened butter and 16g sugar with a hand mixer until pale and fluffy, about 2 minutes.
3
Beat in the egg, lemon zest, lemon juice and vanilla extract until smooth.
4
Sift the flour, baking powder and salt over the wet mixture and fold gently until just combined into a soft, sticky dough.
5
Drop the dough in two equal mounds onto the lined sheet, spaced well apart, and flatten slightly with the back of a spoon.
6
Bake for 10-12 minutes until the edges are just set and the tops spring back lightly; the cookies should stay pale and soft.
7
Cool the cookies on the tray for 5 minutes, then transfer to a wire rack to cool completely.
8
Whisk the remaining 12g sugar with 4g lemon juice to a thick, pourable icing and drizzle over the cooled cookies.
9
Let the glaze set for a few minutes at room temperature before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 40g40g All Purpose Flour, sifted
- 16g16g Sugar White
- 14g14g Butter, softened
- 14g14g Egg, lightly beaten
- 3g3g Lemon, zested
- 5g5g Lemon Juice
- 1.5g1.5g Baking Powder
- 1g1g Vanilla Extract
- 0.5g0.5g Salt
- 12g12g Sugar White, whisked into icing with lemon juice, 1
- 4g4g Lemon Juice, for glaze, 1
