Miss Morgan, my favorite daughter who loves lemon will be making these in Texas for sure. They come highly recommended from her mother. A big soft, chewy and crispy on the edge lemon cookie. This recipe has come from Barbara Bakes who says that in Utah she visits a local cookie shop, "Over the Top Gourmet Cookies". They serve a wonderful Lemon cookie so she put her ideas to work and came up with her version of the cookies. She's one smart cookie. These cookies are a keeper for sure.
Remember the Lemon Bar Cookie Cups Miss Morgan made while visiting last week.......Same Blog Barbarabakes.com
Hope you can go over and visit her. I think I will be returning to see what else I can find. She loves cookies just like me. Happy Baking everyone, Andi
Over the Top Lemon Drop Candy Cookies
3 cups flour
1 tsp baking soda
1/2 tsp salt
2 sticks of butter (1 cup)
1 Tbsp finely grated lemon zest (one jumbo lemon)
1 1/3 cup sugar
2 large eggs
1 tsp vanilla
1/2 tsp lemon extract
1 (4 ounce) package of Lemon drop candies, crushed
1 1/2 cup powdered sugar
3 Tbsp of lemon juice
In a small bowl combine the sugar and lemon juice and mix.
Preheat oven to 350 degrees. Line your baking sheet with parchment paper. In a large mixing bowl add the flour, and baking soda. Whisk this together. Set aside.
In your small food processor, crush the lemon drops (about a heaping 1/2 cup full of the candy drops. I purchased the bag of lemon drops that was 9 ounces. I crushed them so they were almost powder. You could do it so they are very small pieces of candy. I did about half the bag. Then pulse a few more for sprinkling on top of the lemon glaze.
In your stand mixer add the sugar and the lemon zest and mix. Add the butter, and mix till light and fluffy. About 1 minute. Add eggs one at a time and mix well after each egg. Add the vanilla and the lemon extract. Gradually add the flour mixture and mix. Add the crushed lemon drops.
I used my cookie scoop that holds 2 Tbsp of batter. These cookies do spread while baking, so I only did 6 cookies per cookie sheet. Bake for about 10-12 minutes or until the edges of the cookies are just starting to turn light brown. Allow to cool on the sheets before moving them to the cooling rack.
Make the glaze and drizzle over the top or frost the entire cookie for a big punch of lemon. I put the cooling rack over the sink and allowed any dripping to fall into the sink. Sprinkle with the powdered candy drops.
Shared this with
Sweets for a Saturday
Pressed Down Shaken Together
Foodie Friday the country cook
Crazy for Crust