recipe from sprinkle bakes
yield 47 cookies
Lemonade Cookie Dough
140g unsalted butter, room temperature250g granulated sugar
Zest of 2 lemons
1 1/2 teaspoons lemon extract
2 drops yellow food coloring
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 large egg
245g all-purpose flour
Mix butter, sugar, lemon zest, lemon extract, and yellow food coloring together on medium speed in a stand mixer about 1 minute. Add the baking powder, baking soda and salt, beating until the batter is pale yellow, about 30 seconds. Add the egg and beat until incorporated. Add the flour and beat until a dough forms. Scoop out the dough and transfer to a clean bowl.
Iced Tea Cookie Dough
5 teaspoons (~5 tea bags) Lipton Yellow Label tea1 large egg
140g unsalted butter, at room temperature
165g packed dark brown sugar
100g granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
140g all-purpose flour
75g whole-wheat flour
Empty the tea bags into a small bowl. Grind the tea if it isn’t finely ground enough (you can do this in a spice grinder or by placing it in a zip-top plastic bag and using a rolling pin to crush the leaves). Add the egg to the bowl and beat to blend. Place the butter and both sugars in the bowl of the stand mixer (no need to wash it).
Beat together on medium speed until the mixture looks lighter in color than when you started, about 1 minute. Add the baking powder, baking soda and salt and beat for about 30 seconds to incorporate. Scrape the egg and tea into the bowl and beat for about 30 seconds more to incorporate. Add both flours and beat until a dough forms.
Take 15g of the lemonade dough and roll into a ball. Take 15g of iced tea dough and roll into a ball. Squish the two doughs together and roll into a single ball. If you aren’t glazing the cookies, roll the dough in some additional granulated sugar. Place on the lined baking sheet and flatten the ball with the palm of your hand, so you have a disk about 2 inches across. Repeat with the remaining dough, spacing the disks about 2 inches apart (they spread a lot during baking) - you should be able to fit 8 cookies per sheet. Bake until the edges of the cookies are golden brown, 9 minutes. Let cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.
Glaze
4 tea bags Lipton Yellow Label tea1/2 cup boiling water
4 cups powdered sugar, divided and sifted
4 tablespoons fresh lemon juice
Add the tea bags to the boiling water, let steep for 3-4 minutes. Measure out 4 tablespoons of the extra-strong tea and add it to 2 cups of the powdered sugar in a medium bowl. Stir to dissolve the sugar.
Place the remaining 2 cups powdered sugar in a separate bowl and add 4 tablespoons lemon juice. Stir to dissolve.
Put each glaze in a separate squeeze bottle, drizzle across the cooled cookies. Let completely set before serving/packaging.
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