Servings: 24 cookies
Calories: 150kcal
Cost: $10
Equipment
- Large mixing bowl
- Small mixing bowls
- Whisk
- Measuring cups and spoons
- Parchment paper
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp salt
- 1 cup powdered sugar
- 2 tbsp lemon juice
- q.s. yellow food coloring optional
- 1 cup white chocolate chips
- 1 tbsp vegetable oil
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet. Flatten each ball slightly.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on a wire rack.
- In a small bowl, whisk together the powdered sugar and lemon juice to make the lemon glaze.
- Melt the white chocolate chips with the vegetable oil in a microwave-safe bowl, heating in 30-second intervals.
- Once the cookies are cool, drizzle the melted white chocolate over the top, followed by the lemon glaze.
Notes
For an extra burst of lemon flavor, add a teaspoon of lemon zest to the dough. Use fresh lemon juice for the best flavor; bottled lemon juice can taste bitter. Don't overmix the dough to avoid tough cookies. Store cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. Freeze for up to 3 months.
Nutrition
Calories: 150kcal | Carbohydrates: 22g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 80mg | Potassium: 30mg | Sugar: 8g | Vitamin A: 2IU | Calcium: 1mg | Iron: 2mg
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