Description
These Cool Whip Cookies are delightful lemon-flavored treats with a soft, melt-in-your-mouth texture. Rolled in castor and icing sugar for a sweet, crackled finish, they bake to a delicate golden hue without browning, perfect for a refreshing and elegant dessert or snack.
Ingredients
Scale
Dry Ingredients
- 300 grams of flour
- 6 grams baking powder
Wet Ingredients
- 110 grams butter, softened
- 2 egg yolks
- 45 ml lemon juice (from 1 lemon)
- Zest of 1 lemon
Sugar for Coating
- Castor sugar for rolling
- Icing sugar for rolling
- 120 grams sugar (for dough)
Instructions
- Prepare the Dough: In a large salad bowl, place the softened butter. Add the egg yolks and beat together with a mixer until the mixture is smooth and creamy.
- Add Lemon and Sugar: Zest the lemon and add the zest to the butter and egg mixture. Squeeze 45 ml of lemon juice and add it into the bowl. Then, add the 120 grams of sugar and continue beating until the mixture is well combined and smooth.
- Mix Dry Ingredients: Gradually add the flour and baking powder into the wet mixture. Mix until the dough becomes compact and begins to pull away from the sides of the bowl, indicating it is ready for chilling.
- Chill the Dough: Cover the bowl with plastic wrap or a lid and place it in the refrigerator for 30 minutes to allow the dough to firm up, making it easier to handle and shape.
- Form the Cookies: After chilling, take the dough out and roll it into balls approximately 3 cm in diameter. Arrange these dough balls on a baking sheet, leaving enough space between each ball for spreading.
- Coat with Sugar: Roll each dough ball first in castor sugar, then in icing sugar to generously coat them. This step gives the cookies their distinctive crackled and sugary exterior once baked.
- Bake the Cookies: Preheat your oven to 180°C (350°F). Place the baking sheet with the sugar-coated dough balls into the oven and bake for 12 to 15 minutes. The cookies will swell and crack but should not turn brown. Baking for 12 minutes is ideal for the best texture.
- Cool and Serve: Once baked, remove the cookies from the oven and let them cool completely on the baking tray before handling. Enjoy these delicate lemony cookies as a perfect treat with tea or coffee.
Notes
- Ensure the butter is softened, not melted, for proper mixing and texture.
- Don’t overbake; cookies should not brown but remain pale and soft inside.
- Rolling in two types of sugar enhances the cookie’s crackled appearance and adds a sweet crunch.
- For extra flavor, you can add a teaspoon of vanilla extract in step 2.
- Store cookies in an airtight container to keep them fresh for up to 5 days.
