Chocolate Dipped Shortbread Cookies

Every time I open up the refrigerator, the stockpile of unsalted butter is staring me in the face. There is at least ten pounds of butter just waiting to be put to good use. With Valentine's Day right around the corner I thought maybe I should bake up some buttery, melt in your mouth shortbread cookies, dip them in luscious melted chocolate, adorn with some heart sprinkles, and send out a few surprise, unexpected Valentine Day packages. Not only would it be one way for me to start making a dent in my unsalted butter inventory (it would be a travesty for any of it to go to waste), it would give me the opportunity to share some homemade love. 

I have made this shortbread cookie recipe before in a variety of shapes. However, these cookies would have to be heart shaped. Not just because we have long associated Valentine's Day with hearts, but because the heart has evolved over centuries into being one recognized across cultures as a symbol of love, charity, joy, and compassion. If my surprise tins of heart shaped cookies spark a little joy, then it would have been the best ever use of some of my ample supply of butter. 

With the shaped of the shortbread decided, the next decision I had to make was 'to dip or not to dip' the shortbread in chocolate. Sort of a no-brainer one, right? Because what would Valentines' Day be without a little chocolate? 

Made with only five ingredients, shortbread (with or without chocolate) may be one of those cookies with the widest appeal. Crunchy, buttery, not too sweet deliciousness at it's best. When a cookie has very few ingredients, the quality of the ingredients matter. Using a European style unsalted butter and a good quality vanilla have the power to transform the ordinary shortbread cookie into an extraordinary one. 

This shortbread dough doesn't require any chilling time (unless you are baking on a hot, humid day). Rolled out to at least a 3/8" thickness, the cookies bake up in around 20-22 minutes in a pre-heated 350 degree (F) oven. When the edges and bottoms of the shortbread cookies are beautifully golden in color, they are done. After remaining on the cookie sheet for at least 5 minutes, the shortbread gets transferred to a cooling rack. The shortbread needs to come to room temperature before they are dipped in melted chocolate.

For the best chocolate flavor and most beautiful finish, use good quality melting chocolate. Do not use a bag of chocolate chips. 

Ted Lasso's gesture of giving the gift of classic, homemade shortbread wrapped up in box and tied with a ribbon is an endearing one. Your gift of these Chocolate Dipped Shortbread Cookies is destined to be an equally charming gesture of love and/or friendship. So, if you haven't yet figured out what to get or make for your friends and/or family for Valentine's Day, a tin of these cookies might just be the most perfect unexpected surprise!

But don't just make them for Valentine's Day. Put these epic shortbread cookies (with or without the chocolate) on repeat. 

Recipe

Chocolate Dipped Shortbread Cookies

Makes at least 16-24 cookies, depending on size

Ingredients

3/4 pound (339g) unsalted European style butter, room temperature (see notes)

1 cup (200g) granulated sugar, plus more for finishing the cookies

1 Tablespoon good quality vanilla (e.g., Nielsen-Massey)

3 1/2 cups (455g) all-purpose flour

1 teaspoon Kosher salt

10-12 ounces milk or dark melting chocolate (e.g., use chocolate disks from sold at some candy stores or use the Ghiradelli melting chocolate, do not use chocolate chips)

Sprinkles

Directions

1. Preheat the oven to 350 degrees (F). Line two large rimmed baking sheets with parchment paper set aside.

2. Sift together the flour and Kosher salt. Set aside.

3. In the bowl of a standing mixer fitted with a paddle attachment, mix the butter, sugar and vanilla on low speed, just until combined (do not whip).

4. Add the dry ingredients in two batches, mixing just until the dough comes together. Large clumps should form.

5. On a lightly floured surface, roll out half of the dough to 3/8" thickness. Cut out using 2" - 3" sized cookie cutters (hearts make for gorgeous cookies). Note: Before rolling out the dough, gently shape into a ball, then flatted to about an inch thickness before rolling out. I did not need to chill the dough before rolling it out. But if your dough is soft for some reason, chill only for 10 minutes before rolling out.

6. Carefully transfer the cookies to one of the baking sheets. Space the cookies at least one inch apart as they will expand slightly as they bake. Lightly sprinkle with granulated sugar

7. Bake for 20-22 minutes or until the edges just begin to brown. Remove the pan from the oven but keep the cookies on the pan. Immediately some additional spoon granulated sugar over each cookie (or over only half of the cookie if you are dipping in melted chocolate). Allow the cookies to cool completely on the baking sheet. When the cookies cool, shake off the excess sugar.

8. Repeat with remaining dough.

9. Melt chocolate (using either the microwave or double boiler method). Dip half of the cooled cookies into the melted chocolate. Optional: Put the remaining melted chocolate into a piping bag and pipe decoratively on the cookies. Before the chocolate sets, add the sprinkles, if using. Allow the cookies to set completely.

10. Serve the cookies room temperature. Store the cookies in a sealed container at room temperature or wrap in cellophane bags.

Notes: (1) I used Kerrygold unsalted butter and highly recommend. It's higher butterfat content helps to create the most flavorful shortbread as well as a dough with a great rolling out consistency. However, if you don't have access to a European-style butter, use a good quality unsalted butter. (2) It is not necessary to chill the dough before rolling it out. It rolls out beautifully. (3) I used these heart cookie cutters from Williams-Sonoma.(4) I have made these shortbread cookies more than a half dozen times. Each time they came out as perfect as the first time.

Spiced Ginger Cookies w/ White Chocolate Icing

After a fun, memorable, food coma inducing Thanksgiving trip to Nashville, the madness of the Christmas holidays has already begun. Between deciding which holiday decorations to bring down from the attic to determining which Christmas confections to make this year, my head is already spinning. Unlike in prior years when I spent three exhaustive twelve-plus hours days baking and creating more than a dozen cookie gift boxes to ship, this will be a scaled back year. While the number of cookies baked and packages sent will be less this year, one thing will remain the same. They will all be made with the best ingredients and love.

Just as my Christmas collections have grown over the years, so have the number of my favorite Christmas cookies and confections. Which not surprisingly makes for a slightly more complicated baking decision making process. And these insanely delicious thick Spiced Ginger Cookies with White Chocolate Icing have now made things a bit more challenging. After having just one bite of these crispy on the outside, chewy on the inside deeply spiced cookies, I cannot begin to imagine a Christmas season without them. That's how scrumptious they are.

What gives these Spiced Ginger Cookies with White Chocolate Icing such a deep gingery flavor is the use of both ground and finely chopped crystallized ginger. Added spiciness comes from cinnamon, ground cloves, allspice and black pepper. Yes, black pepper. Dark brown sugar and molasses help to create a cookie with an even richer flavor and chewier texture. Rolled in granulated sugar as well as dipped or drizzled in white chocolate transforms them into an even more extraordinary ginger cookie. They are the epitome of visions of sugar plums!

What is not to love (even more) than a cookie made in a single bowl using only a whisk and a spatula? 

Once the dry ingredients are blended together a well is created in the center for the 'wet' ingredients. After a quick whisk of the wet ingredients, the dough comes together with the use of a spatula.

The result is a very thick, dense dough. Aka the perfect spiced ginger cookie dough.

The recipe will make 18 ping pong ball sized balls of dough. The use of a cookie scoop (about 1 3/4 inches in diameter) helps to create the most uniformed sized balls. The ice cream scooped dough is first rolled into balls then rolled in granulated sugar. If you don't have that size of an ice cream scoop, form the balls with two generous sized tablespoons.

The cookies will spread slightly when baking so giving them enough space on the baking tray is key. In a preheated 350 degree (F) oven, the cookies bake for only 11-13 minutes. The cookies will look slightly under baked although their bottoms should be a shade darker. They will continue to bake when left on the baking sheet for 6 to 8 minutes before being transferred to a cooling rack. It's critical you not eat the Spiced Ginger Cookies until they have cooled for at least 15-20 minutes. Because if you bite into them any sooner you will be wondering what kind of extraordinary cookie looks slightly raw in the center. Because all ovens bake differently, I highly recommend you bake up a small batch (maybe just 2 cookies) first to determine the baking time yielding the absolute best ginger cookie texture.

Here are several more tips to help you create the best ever spiced ginger cookie. When rotating your baking sheet midway through the baking process, lightly sprinkle the tops of them with a little more granulated sugar. Then, after the cookies rest on the baking sheet for 6-8 minutes, use the bottom of a juice glass to very slightly press down their domed tops.

I couldn't decide whether to dip half of the Spiced Ginger Cookies in melted white chocolate or generously drizzle them. So I finished them both ways. The white chocolate adds a nuance of flavor that doesn't overwhelm but rather compliments the spiciness of the cookie.

As you ponder what holiday cookies to make this.year for your family and friends, you should absolutely put these deeply spiced, crispy, chewy, delectable ginger cookies high on your list! Did I mention they also happen to have the added qualities of being gorgeous, crowd pleasing, and craveworthy? And last, but not least, these Spiced Ginger Cookies with White Chocolate Icing shouldn't be pigeonholed into the 'holiday cookie' category even though their spiced flavor screams Christmas. Because they are the kind of cookies you will want to eat year round in cold or chilly weather as they will help warm you up. Happy holiday baking!

Recipe

Spiced Ginger Cookies w/ White Chocolate Icing

Makes 18 - 3" sized cookies

Ingredients

2 1/3 cups (304g) all-purpose flour

2 teaspoons (6g) ground ginger

3/4 teaspoon Saigon cinnamon (or Vietnamese cinnamon)

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/2 very slightly rounded teaspoon baking soda

1 teaspoon Kosher salt

1/4 teaspoon black pepper

12 Tablespoons (170g) unsalted butter, melted and cooled slightly

1/2 cup (150g) molasses

2/3 cup (140g) dark brown sugar

1 large egg yolk

3 Tablespoons (45g) crystallized ginger, finely chopped

4 Tablespoons granulated sugar

6 ounces (170g) white chocolate (see notes)

Directions

1. Preheat oven to 350 degrees (F). Line two baking rimmed baking sheets with parchment paper. Set aside.

2. In a large bowl, whisk together the flour, ground ginger, cinnamon, cloves, allspice, baking soda, Kosher salt, and black pepper until blended.

3. Make a well in the center of the dry ingredients and add in the melted butter, egg yolk, dark brown sugar, molasses and chopped crystallized ginger. Use a whisk just mix the wet ingredients in the center of the bowl. Then use a spatula to finish mixing the dough (it will be thick).

4. Using a 1 3/4 inch cookie scoop create balls of dough the size of ping pong balls. Alternately use two tablespoon of dough to create the balls. Roll the balls of dough to smooth the edges.

5. Roll the balls of the dough in the granulated sugar.

6. Place 9 of the sugar rolled balls of dough on the baking sheet, giving two inches of space between them. Note: You will bake up two trays having 9 cookies on each.

7. Bake for 11-13 minutes or just until cracks begin to show. Midway through the baking process, quickly sprinkle the top of each cookie with a little more sugar and rotate the baking sheet. The cookie should still be soft and look slightly under baked. Allow the baked cookies to remain on the cookie sheet for 6-8 minutes before removing and transferring to a cooling rack. Use the bottom of glass to press the domed tops of the cookies down slightly. Allow to cool completely! Remember don't eat them until more than 15 minutes has passed.

8. Melt the white chocolate in a double boiler or in the microwave. Either dip half of the completely cooled cookies in the melted white chocolate or drizzle using a pastry bag. Allow the chocolate to set. 

Notes: (1) Cookies will be moist and tender on the inside while crisp on the outside. Individually wrapped in cellophane or glassine bags OR stored in a tightly coveted container, the cookies will be great for up to a week, but still really good for up to 2 weeks. However, it's not likely they will last that long! Keeping the cookies wrapped and stored in the refrigerator will extend their enjoyability life! 2) I use either the Ghiradelli White Chocolate melting disks or white chocolate disks from my local chocolate confectionary. Do not use the melting disks found at some craft stores or chocolate chips. (3) This recipe was heavily inspired by Smitten Kitchen's Thick Molasses Spice Cookies recipe.

Cheekwood, Nashville, TN (November 2022)

Chai Spiced Shortbread Cookies

For the record I am not one of 'those' people who knows exactly how many days there are until Christmas no matter which month of the year you ask. Nor do I keep track of when the holiday music starts streaming or when the Hallmark holiday movie marathon begins. Although some of 'those' people' happen to be my most favorite people. Instead I am one of 'those' people who gets excited over the return of Starbucks holiday cups, "It's a Wonderful Life" on television, and the excuse to bake an abundance of cookies. So after making these buttery, melt in your mouth Chai Spiced Shortbread Cookies I got to thinking. Maybe the holiday cookie baking bender should, like almost everything else, come earlier this year. 

I should probably fess up and tell you something else about me. My favorite cookie will always be the newest cookie I make. Which means for the next few weeks, even months, these Chai Spiced Shortbread Cookies will be going on repeat. And if I were you, I would abandon all thoughts of waiting to begin baking holiday cookies until December or until the week before Christmas. Because you really need my newest favorite cookie in your life now. I promise you have zero regrets making this lightly spiced cookie. One evoking all of the warmth of the holiday season. 

Here's how excited I am about this shortbread cookie. If there was a shortbread cookie throw down or holiday cookie baking contest, I would be all in. Or if there was such a thing as a shortbread cookie bakery, I would be opening one up. I have absolute no doubt the Chai Spiced Shortbread Cookie would be sold out within hours of the bakery opening its' doors. Lastly, if there was just one new cookie you wanted to add to your holiday baking platters/boxes this year (although you are going to want to make them year round), this would be the one! So, I guess it's fair to say I am feverishly passionate about these cookies. 

If you have ever ordered a hot or iced chai tea from your favorite coffee shop, you already know the spiced tea blend mixes black tea with rich, strong spices. The spices in a chai mixture might include combinations of cinnamon, cardamom, ginger, allspice, nutmeg, cloves, and/or even black peppercorns. Which means chai beverages can vary greatly across the country, across the world as they are highly influenced by traditions and taste preferences. Creating a chai spice mixture for these shortbread cookies wasn't an easy task. After doing the usual deep dive into the chai spice rabbit hole, I settled on a chai combination that included cinnamon, cardamom, ginger, allspice, and nutmeg with cinnamon being the more dominant spice. I am keenly aware that if I say the mixture was perfect, I am admitting to being completely biased. 

One of the other important decisions you have to make when baking shortbread has to do with which butter to use. You will never ever go wrong when you use an unsalted European quality butter (see notes). It's higher percentage of butterfat not only creates a richer tasting shortbread but an easier to roll out dough (without having to chill it). 

Two of the visual characteristics giving this Chai Spiced Shortbread Cookie its' extraordinary wow-factor are its' thickness and size. Rolled out to a thickness of 3/8" and cut out with a 3" cookie cutter (stars make for the most beautiful, most enticing cookie) they are everything you want to have in a great shortbread cookie. 

Baking time for the shortbread cookies range between 22-24 minutes or until they are golden along the edges. Unlike most other cookies, these remain on the baking sheet until they have cooled down considerably (about 8-10 minutes). While still on the baking sheet, the warm shortbread cookies are generously topped with granulated sugar. When you are ready to transfer them to a serving platter or tin, simply shake off the excess sugar. Your ready to eat, ready to serve shortbread cookie should have a gorgeous sugared finish.

In spite my blind enthusiasm, I always feel a bit anxious when sharing my new favorite cookie for the first time with others. But all of my fears were laid to rest this past weekend when I brought a platter of the Chai Spiced Shortbread Cookies to a gathering. They got great reviews!

The rich, buttery, crispy Chai Spiced Shortbread Cookies are destined to become the new classic shortbread and your newest obsession! Enjoy them with a cup of coffee, a cup of tea or yes, even a cup a chai tea (because there is no such thing as too much of a good thing). 

Recipe

Chai Spiced Shortbread Cookies

Makes 19-20 3" cookies

Updated November 2022

Ingredients

3/4 pound (339g) unsalted European style butter, room temperature (see notes)

1 cup (200g) granulated sugar, plus more for finishing the cookies

2 teaspoons good quality vanilla

3 1/2 cups (455g) all-purpose flour

1 teaspoon Kosher salt

1 1/2 teaspoons cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon cardamom

1/4 teaspoon allspice

1/4 teaspoon ground nutmeg

Optional: White chocolate, melted (see notes)

Directions

1. Preheat the oven to 350 degrees (F). Line two large rimmed baking sheets with parchment paper set aside.

2. Sift together the flour and spices. Set aside.

3. In the bowl of a standing mixer fitted with a paddle attachment, mix the butter, sugar and vanilla on low speed, just until combined (do not whip).

4. Add the dry ingredients in two batches, mixing just until the dough comes together. Large clumps should form.

5. On a lightly floured surface, roll out a third of the dough to 3/8" thickness. Cut out with a 3" sized cookie cutter (stars make for gorgeous cookies). Note: Before rolling out the dough, gently shape into a ball, then flatted to about an inch thickness before rolling out. I did not need to chill the dough before rolling it out. But if your dough is soft for some reason, chill only for 10 minutes before rolling out.

6. Carefully transfer the cookies to one of the baking sheets. Space the cookies at least one inch apart as they will expand slightly as they bake.

7. Bake for 22-24 minutes or until the edges just begin to brown. Remove the pan from the oven but keep the cookies on the pan. Immediately generously spoon granulated sugar over each cookie. Allow the cookies to cool completely on the baking sheet. When the cookies cool, shake off the excess sugar.

8. Repeat with remaining dough.

9. Serve the cookies slightly warm or at room temperature. Store the cookies in a sealed container at room temperature or wrap in cellophane bags.

Notes: (1) I used Kerrygold unsalted butter and highly recommend. It's higher butterfat content helps to create the most flavorful shortbread as well as a dough with a great consistency. (2) It is not necessary to chill the dough before rolling it out. It rolls out beautifully. (3) Instead of topping the baked chai shortbread cookies with sugar, dip the cooled baked cookies in melted white chocolate to create a Chai Spiced Latte version. (4) I used these star biscuit cutters from Williams-Sonoma.

S'mores Cookie Dough Pie a la Mode

 

For the record, there is no such thing as having too many great cookie, pie, or dessert recipes. No one ever said there should be limits put on anything destined to tantalize or satisfy a sweet tooth. Maybe there are only self-imposed limits on how much or how often we indulge ourselves in the world of decadence. Maybe. I seem to recall to reading somewhere there are proven health benefits to having a piece of (dark) chocolate daily. While we can't believe always believe everything Google or social media tells us or jump on every viral trend or bandwagon (no butter boards here please), we can probably all convince ourselves there is really scientific evidence validating (dark) chocolate as a miracle food. Which means every dessert made with chocolate is one we should never shy away from. I am absolutely certain I could also find some evidence, somewhere that the kind of chocolate doesn't really matter.

Typically when we think of s'mores, we envision slightly softened chocolate and a perfectly toasted marshmallow oozing between two squares of graham crackers. And for the most part we associate them with the summer and fall seasons. But cravings for s'mores can be hard to ignore or even pigeon-hole into a seasonal compliance-only confection. Taking the concept of a s'more and turning into a warm, gooey, decadent cookie pie borders on a kind of brilliance s'mores lovers around the world not only understand, but completely embrace. Which is exactly why we all should be happy that it's possible to have this (maybe even better than s'mores) S'mores Cookie Dough Pie a la Mode in our lives all year long!

There are multiple versions of recipes for s'mores done in skillets or pie dishes. But none compare to this one! 

What makes these S'mores Cookie Dough Pies so deeply flavorful is the use both light and dark brown sugars, rather than a combination of granulated and brown sugars. Oversized milk chocolate chips ensure there is a taste of chocolate in every bite. Alternately you could chop up some milk chocolate (the Pound Plus Bars from Trader Joe's would be great too). When you combine chocolate with coarsely crushed graham cracker crumbs and mini-marshmallows you end up with something that will remind you of s'mores. Although when s'mores ingredients are combined with cookie dough ingredients you may never want a traditional s'more again!

The batter will be and should be very thick. To assemble the pies, begin with dividing the dough into six equal parts. Press one part into each tart pan, sprinkle with some marshmallows, then top with another part of dough. Press the dough down lightly and top with some more marshmallows, chocolate chips, and a sprinkling of flaky sea salt. 

In a preheated 350 degree (F) oven, the pies bake for 20-25 minutes or until lightly golden and slightly charred marshmallows. For the gooiest s'mores pie, bake for somewhere between 20-22 minutes. For a slightly less gooey texture, bake for 22-25 minutes. Note: As the s'mores pies rest for 10 minutes before serving, they will continue to bake. So err closer to the 21-23 minute mark.

Topping each S'mores Cookie Dough Pie with a large scoop of vanilla ice cream makes this dessert even more irresistible! The combination of cool, creamy vanilla ice cream and a decadent gooey s'mores cookie dough takes each bite to a whole new level of swoonworthy dessert magnificence! And making the S'mores Cookie Dough Pie a la Mode in three 6" pie dishes creates the perfect 'a made for two' shareable dessert. 

Goodness knows why it took me this long to come up with this scrumptious, decadent, be still my heart S'mores Cookie Dough Pie a la Mode. If there was ever a recipe for a four star restaurant quality dessert, this would be THE one! Which makes it one you definitely want to serve at your next gathering or dinner party. I guarantee everyone will be obsessed with them!

Recipe

S'mores Cookie Dough Pie a la Mode

Makes 3 - 6" pies or 1 9" pie

Serves 6 to 12

Ingredients

1/2 cup (125g) unsalted butter, melted and slightly cooled

1/2 cup (105g) light brown sugar (firmly packed)

1/2 cup (105g) dark brown sugar (firmly. packed)

1 large egg

2 teaspoons vanilla

1 1/2 cups (204g) all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon Kosher salt

1 1/2 cups (271g) milk chocolate chips or chopped milk chocolate, divided (could also use dark or semi-sweet chocolate chips or chopped chocolate)

3 graham cracker sheets (46g), coarsely crushed

2 cups (128g) mini marshmallows, divided

Flaky sea salt (e.g., Maldon)

Directions

1. Preheat oven to 350 degrees (F). Set 3  - 6" pie dishes aside. Or alternately use a 9" cast iron skillet or beautiful 9" ceramic (not glass) pie dish.

2. In the bowl of a standing mixer fitted with a paddle attachment, combine the light brown sugar, the dark brown sugar, and melted melted. Beat on medium speed for at least 2 minutes.

3. Add in the egg and vanilla. Mix to combine.

4. Add in the flour, baking soda, baking powder and Kosher salt. Mix just until partially blended (you will see streaks of flour).

5. Add in 1 1/4 cups (226g) of the milk chocolate chips and the coarsely crushed graham crackers. On low-medium speed, mix to fully blend.

6. Add in 1/3 of the mini marshmallows. Mix on low to combine. Note: The dough will be very thick.

7. If using the 6" pie dishes, divide the dough equally in six large scoops. Place one scoop in each pie plate. Press down. Evenly divide 1/3 of the mini marshmallows between the dishes and sprinkle on top the bottom layer of dough. Top each pie dish with the three remaining pieces of dough. Press dough down lightly.

8. Sprinkle the remaining 1/3 of the mini marshmallows and the 1/4 cup of milk chocolate chips over the top. Press down lightly. Note: If using a 9" cast iron skillet, divide the dough in half. Press half into the skillet, top evenly with 1/3 of the mini marshmallows. Top with remaining dough. Press down lightly. Evenly divide the remaining mini marshmallows and 1/4 of the milk chocolate chips over the top.

9. Lightly sprinkle flaky sea salt over each s'mores cookie dough pie or over the 9" cast iron pan or ceramic pie dish.

10. Put the pie dishes on a heavy bottomed baking sheet and place in the oven. Bake for 20-25 minutes until lightly golden. Note: If you like a more gooey cookie, bake closer to the 20-22 minute mark. If you like a more cookie textured cookie, bake for 23-25 minutes. Highly recommend the gooier texture!

11. Remove from the oven. Transfer the pie dishes to a cooling rack. Let rest for 10 minutes before serving.

12. Top each s'mores cookie dough pie with a generous scoop of a high quality vanilla ice cream. Pass out spoons so everyone can dig in!

Notes: (1) I used Guittard's Milk Chocolate Chips because they are a more substantially size morsel. I usually find them at World Market. If you can't find them, recommend chopping up some milk chocolate. I like the Pound Plus milk chocolate bars from Trader Joe's. (2) The pie tart dishes are from TR Pottery in Fish Creek, Wisconsin. You can find a link to their website here. (3) You can make and assemble the s'mores cookie dough early in the day and bake later for dessert. Just let your pie dishes sit at room temperature for about 15 minutes before putting in a hot oven.

Sunrise and Sunset, Egg Harbor, Door County, Wisconsin (September 2022)

Lemon Iced Lemon Sugar Cookies

My only source of Vitamin D in the past forty something days came from a bottle of vitamins. The lack of sunshine combined with gray, windy, rainy weather for what seemed like an eternity was beginning to take a toll on my spirit. While most of us can live without something for awhile, it's extended absence can take its' toll, whether we will admit that to ourselves or not. While there isn't any replacement for the delirium that comes with waking up to a blue sky, sun-filled day, these Lemon Iced Lemon Sugar Cookies definitely bring a significant amount of joy. If there was ever a cookie to bring a bit of virtual 'sunshine' to the day, it would be these. From the crispy, slightly chewy, with a hint of lemony goodness sugar cookie, to the luscious, creamy, tart lemon cream cheese and butter icing, everything about this cookie is nothing short of drop-the-mic, dreamy deliciousness.

What is not to love about the tart, refreshing flavor only a freshly squeezed or zested lemon can impart? Whether a freshly squeezed lemon is added to a cocktail or to a cookie, its' flavor makes everything more endearing and enchanting. Even those of us who are self-proclaimed chocoholics find it hard to resist almost anything made with fresh lemons.

The subtly flavored lemon sugar cookie and the creamy, lemony icing each on their own are mouthwatering delicious. But when combined into a single bite its' nothing short of a heavenly cookie eating experiences. Lemon lovers will be doing backflips eating these cookies. 

The Lemon Iced Lemon Sugar Cookie is both crispy and chewy (the cookie loses some of its' crispness when wrapped in cellophane bags or stored in an airtight container, but it doesn't lose any flavor). The use of confectionary and granulated sugar in the cookie dough brings the right amount of sweetness to the cookie, but the confectionary sugar gives it a more tender, chewy texture while helping to give the baked cookie a bumpy textured finish. White granulated sugar is the ingredient giving the cookie some crispness.The sour cream helps to create a richer cake-like cookie while the oil is yet another component helping to make for a chewy cookie. Both lemon zest and freshly squeezed lemon juice go into the cookie dough but the lemon flavor is not overwhelming. Remember, there is never a replacement for freshly squeezed lemon juice. In other words, never ever buy a bottle of lemon juice unless it's a bottle of key lime juice to use in making a Key Lime Pie.

The dough comes together easily using a standing mixer fitted with a paddle attachment. Unlike most sugar cookie recipes, this one benefits from a short period (30 minutes) of rest and chill time in the refrigerator. Rather than first chilling the dough, then scooping it out, I highly recommend scooping first, chilling second. If you don't have a large ice cream scoop, make balls of dough made up of three tablespoons. The yield on these cookies is 11. One short of a dozen. 

After ten minutes of baking time, the cookies are removed from the oven while an approximately 2 1/2 inch bottomed glass presses down into them. This helps to create those beautiful ruffled like edges and a ridged well for the icing. Once pressed down, the cookies return to the oven for another 5-6 minutes of baking time. The cookies are done when they are lightly browned on the bottom. Allow the baked cookies to cool on the baking tray before cooling completely to room temperature on a cooling rack.

For the smoothest lemon icing, sift the confectionary sugar before blending all of the icing ingredients together using either a hand mixer or standing mixer fitted with a paddle attachment. Before generously dolloping and spreading the icing on each cookie, dust the edges of the cookie with some additional confectionary sugar. Note: When making the icing, I used half of the zest from a lemon to blend into the icing and the other half to sprinkle over the tops of the iced cookies.

These are gorgeous, impressive bakery-style cookies. Large, beautiful Lemon Iced Lemon Sugar Cookies like these are destined to impress even the most sweet tooth discerning friends. Even the chocolate loving ones.

Needless to say, these Lemon Iced Lemon Sugar Cookies proved themselves to be the next best thing to a sunny, blue sky day. From their spot on flavor to their texture to their beauty contest winning look, they are some of the dreamiest, most irresistible cookies ever to come out of my kitchen. They would be ideal served with a cup of your favorite tea or coffee. But I would happily eat them all on their own. I hope you love them as much as I do.

Recipe

Lemon Iced Lemon Sugar Cookies

Make 11 beautiful, bakery style cookies

Ingredients

Cookies

3 1/2 cups (448g) all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon cream of tartar

1/2 teaspoon Kosher salt

1/2 cup (113g) unsalted butter, room temperature

1/2 cup (65g) confectionary sugar

1/2 cup (100g) granulated sugar

1/3 cup canola or vegetable oil

1 large egg

1 large egg yolk

2 Tablespoons (36g) sour cream

1 teaspoon good quality vanilla

1 Tablespoon + 1 teaspoon freshly squeezed lemon juice

Zest from one medium sized lemon

Icing

4 ounces (113g) cream cheese, room temperature

4 ounces (113g) unsalted butter, room temperature

1/4 teaspoon Kosher salt

2 Tablespoons freshly squeezed lemon juice

Zest from one medium sized lemon (divided)

2 1/2 cups (325g) confectionary sugar, sifted (plus more for dusting the baked cookies)

Directions

Cookies

1. In a medium sized bowl, whisk together the all-purpose flour, baking powder, cream of tartar, and Kosher salt. Set aside.

2. In the bowl of a standing mixer fitted with a paddle attachment, beat together the butter, confectionary sugar, and granulated sugar until light and fluffy (approximately 3-4 minutes). Scrape down the bowl before adding the remaining ingredients

3. Turning the mixer speed to low, slowly add in the oil until blended.

4. Add in the egg, egg yolk, vanilla, sour cream, lemon juice and lemon zest. Beat until well blended.

5. Add the dry ingredients in three additions. Dough will have a thick consistency.

6. Using a large ice cream scoop, create 11 balls of dough. Alternately create balls of dough with three tablespoons of dough. Place dough balls on a tray. Cover and place in the refrigerator for 30 minutes.

7. Preheat oven to 350 degrees (F). Line two large heavy bottomed baking sheets with parchment paper.

8. Baking one sheet pan at a time, place 6 (then 5) balls of chilled dough on a baking sheet. Bake for 10 minutes, turning the pan midway through the baking process.

9. Remove the tray of cookies from the oven, press down using a 2 1/2" glass bottom or metal measuring cup to flatten the center of the cookies to about 1/2" of thickness. Note: You should have crinkled edges after pressing down the dough balls.

10. Return the cookie tray back to the oven and continue baking for additional 5-6 minutes. Remove the cookies from the oven. If the center of the cookies has risen, press down lightly with the glass to you have an observable well (for the icing). Let cool on the baking tray for at least 10 minutes. Transfer to a cooling rack. Note for a crispier, less chewy cookie, the second baking time might range from 5-7 minutes.

11. Bake the second tray of cookies accordingly.

12. When completely cool, dust the edges of the cooled cookies with confectionary sugar.

Icing

1. Using either a standing mixer fitted with a paddle attachment or a hand held mixer, cream together the cream cheese and butter.

2. Mix in the freshly squeezed lemon juice, half of the zest, and Kosher salt.

3. In two or three additions, beat in the sifted confectionary sugar. Beat until smooth and creamy.

4. Use a medium sized ice cream scoop or tablespoon to place a generous dollop of the icing in the center of each cookie. Use an offset spatula to spread the icing, but leave the ruffled edges exposed. Note: Use all of the icing on the 11 cookies. You want there to be a thick layer of icing on each cookie.

5. Top each cookie with the remaining lemon zest.

6. Arrange cookies on a platter (do not stack) and enjoy!

Notes: (1) For the best results possible, weigh your ingredients! (2) I used a 128g to 1 cup ratio when measuring the all-purpose flour.

Lilacs in bloom, Lilacia Park, Lombard, Illinois (May 2022)