LEMONHEAD COOKIES - Guide Recipe
Lemonhead Cookies are my new favorite cookie! Even if you’re not a fan of Lemonhead candy , you will fall in love with the lemon flavor of these cookies. The glaze makes them extra special , and the bottoms get slightly caramelized from the crushed candies making them perfectly chewy , yet still soft. Seriously delicious!
Oh hello boys and girls! I am pah-rity dang excited about today’s cookie situation. Like for real for real. NO , no one ACTUALLY likes Lemonheads. I get it. But don’t let their small interference in today’s recipe to distract you from the finished product.
The Lemonheads in this recipe are important. Let me explain.
Ingredients
- 1 cup butter , room temperature
- 2 cups granulated sugar
- 2 tablespoons lemon zest
- 2 eggs
- 1 tablespoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 1/2 cups all purpose flour
- 1 cup finely crushed Lemonhead candies
- Glaze
- 1 cup powdered sugar
- 2 tablespoons water or milk
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of you stand mixer fitted with the paddle attachment , mix the butter , sugar , and lemon zest together for 2 minutes until light and fluffy. Add in the eggs , vanilla , salt , baking powder , and baking soda and mix for an additional minute , until combined , scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour , mixing until just incorporated. With mixer still on low , add in the crushed lemon candies , mixing until evenly combined.
- Cover and chill dough for 2 hours or overnight.
- Scoop out 2 tablespoons of dough , and roll into balls. Place them on a baking sheet 2- inches apart , and bake for 9 -11 minutes , or until the cookies are very lightly golden at the edges. Allow the cookies to cool on the baking sheet for 4-5 minutes. Transfer to a wire racket cool completely.
- For the glaze , in a medium bowl , whisk the powdered sugar and water together until a thin glaze forms.
- Dip the tops of each cookie into the glaze and allow excess to drip off before returning to the wire rack , allowing the glaze to set.
Notes
Store airtight at room temperature for up to 3 days
If you plan on freezing these cookies , do so before you glaze them. The glaze can get sticky if frozen and thawed.
TIP: If the cookies are misshapen when they come out of the oven , use your spatula immediately to form the cookies back into perfect circles. These cookies bake up very evenly , but if a Lemonhead bit melts at the edge of the cookie , no problem , just reshape it slightly with your spatula AS SOON as they come out of then oven , when they are most malleable.
More Deliciouse Recipe Lemonhead Cookies @ cookiesandcups.com