Iced Lemon Drops

Iced+Lemon+Drops

Amelia Bachman, Writer

Even after the holidays, these special cookies are perfect to cozy up and eat in the winter. Like many families, my family has had nothing to do this winter so we decided to bake A LOT. This recipe was actually found in a holiday baking magazine that we got in the mail, so if you want more information on the recipe, you can find it in the magazine. 

Like usual, I first got out all of my ingredients, for this recipe it’s sugar, butter, eggs, lemon extract, flour, baking powder, salt, confectioners sugar, and water. This makes it so I could have easy access without going back and forth. I also needed a mixer for this recipe so I had to get that out(which wasn’t easy) so that I could properly mix the ingredients. The second step to prepare that I had to take was preheating the oven. In this case I preheated it to 350 degrees. I usually don’t use an apron, I don’t know why but as you would expect, I always end up getting messy so I recommend putting on an apron before you start. When I finally was able to start, the first step was to mix the baking powder, flour and salt in a separate bowl and then set aside. I then creamed together the butter and sugar until it was well combined. This should start to look creamy and grainy. Because the butter and sugar will be so sticky, it will most likely get stuck on the attachment and every few intervals you will have to scrape it down with a spatula. After doing this I then cracked and poured the eggs and lemon extract into the bowl, beating it until smooth and mixed. However, there is one exception, if you don’t want your cookies to be too lemony tasting, you can swap the lemon extract in the dough with vanilla extract and just keep the lemon in the icing.To finish off my dough I gradually added in the flour mixture until smooth again and lightly colored. 

After the dough was finished, I used my hands to roll the dough into 1-1 ½ in balls and placed them on a parchment paper lined baking sheet. If you have a cookie scoop that is perfectly fine to use as well. When your cookie sheet is filled, leaving about two inches in space for each cookie you can carefully place the sheet in the oven to bake. I kept repeating this process until I had used up all of my dough so I didn’t waste, and to make sure I could make as many cookies as possible so that we could enjoy the treat even longer! While the cookies were baking, I started to make the icing so I could ice them quickly after they were cooled. The icing is a very simple recipe of just mixing lemon extract, water(or milk if you want), and confectioners sugar. You Want this mixture to be thick but runny so it can cover most of the cookie. To tell when your cookies are done baking you can check if a light brown color emerges from the bottom and by placing a toothpick through the middle. I could also tell by the smell, the lemon just filled my nose so stunningly, it was amazing. When you take the cookies out of the oven you have to let them cool for 1-2 minutes before icing so they aren’t too hot. After icing I topped my cookies with a pinch of sprinkles and they were done! Making these cookies really spreads the holiday cheer and the warm winter feelings throughout the house.

 

Ingredients/ Instructions 

Bake at 350 degrees for 10-15(longer if at high altitude)

  • 1⁄2 cup sugar
  • 1 stick butter, softened
  • 3 large eggs
  • 1 1⁄2 teaspoons lemon extract
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1⁄8 teaspoon salt
  • 3 cups confectioners’ sugar
  • 1⁄4 cup water
  • 1 teaspoon lemon extract