How to make delectable copycat Maggiano’s lemon wedge cookies!
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If you’ve tried some of those delectable Maggiano’s lemon wedge cookies, then you already know how scrumptious they are and why I needed to come up with a copycat recipe asap. Here’s a hint: it’s so I can enjoy them whenever I want to! I love these lemony cookies!
If you’ve not ever tried them, then you are missing out big time! Especially if you’re a lemon lover like myself. These delightful cookies are perfect for light lemon snacks to pep you up on those warmer days of the year. Plus thanks to their cute lemon wedge shapes, they are the perfect adorable addition to any summer party, gathering, or event.
Whether you’re already a fan of Maggiano’s lemon wedge cookies or you just happen to be a lemon treat lover, this recipe is perfect for indulging in that light lemony flavor! These are perfect for livening up any spring or summer activity or event. Ready to try them out yourself? Here’s how to make Maggiano’s Copycat Lemon Wedge Cookies!
Cookie Equipment
For this yummy sweet treat recipe, I do use several kitchen tools and utensils to make the process go as quickly and smoothly as possible. Most of these tools are very common in most household kitchens, so no need to worry about picking up anything fancy. Here’s what I use to make copycat Maggiano’s lemon wedge cookies:
- Measuring Cup
- Measuring spoons
- Glass mixing bowl
- Blending whisk
- Adjustable rolling pin
- 4 Baking sheets
- 4 Parchment paper sheets
- Round Cookie Cutter Set
- KitchenAid mixer
- Food wrap
Luscious Lemon Ingredients
For these lemony treats, I don’t really have to use anything special. These lemon cookies are made with typical cookie ingredients with some extra lemon flavors mixed in. Here’s what I use to make copycat Maggiano’s lemon wedge cookies:
Lemon Cookies:
- 2 cups all-purpose flour
- 1 tsp Baking Powder
- ½ tsp salt
- 3 egg yolks
- 2 tbsp plain yogurt
- 2 tbsp Lemon juice, from 1 lemon
- 1 tsp vanilla extract
- 1 tsp Lemon Extract
- ¾ cup unsalted butter– room temperature
- ⅔ cup sugar
- 1 tsp yellow food coloring (optional)
Lemon Glaze:
- 2 cups powdered sugar
- 5 tbsp Lemon juice, from 2 lemons
How to Make Copycat Maggiano’s Lemon Wedge Cookies
And now, the moment you’ve been waiting for… it’s cookie time! This cookie process does involve quite a few steps overall, but it’s all very simple to do. There is a lot of dough chill time involved though, so keep that in mind if you’re wanting to make these for a party.
I’ve broken down my whole recipe routine into several easy, bite-size steps that anyone can follow along with, even beginner bakers! Here’s how to make copycat Maggiano’s lemon wedge cookies:
Making Lemon Wedge Cookies:
- First, measure out all of the cookie ingredients with the measuring cup and spoons.
- Next, combine the flour, baking soda, and salt in a medium-sized mixing bowl.
- Combine the dry ingredients with a blending whisk.
- Then, carefully separate the egg whites and yolks into different small bowls.
- Next, add the yogurt, lemon juice, vanilla, and lemon extract into the bowl of yolks.
- Beat the wet ingredients together with a blending whisk until completely mixed together.
- Next, add a few drops of yellow food coloring.
- Mix the wet ingredients again with the whisk.
- Next, add the butter to the large bowl of a stand mixer.
- Add the sugar into the mixing bowl, and beat the butter and sugar together until smooth.
- Pour the wet ingredients into the mixer bowl and beat the ingredients together until completely mixed.
- Then add in the dry ingredients and mix again on low.
- Keep mixing until the cookie dough is completely combined.
- Lay out some plastic wrap on a flat surface. Scoop the cookie dough into two separate sections.
- Next, wrap each dough portion while flattening the dough with your hands. Chill the wrapped dough for 2 hours in the fridge.
- After chilling the dough, lightly flour on a flat surface. Unwrap a dough portion and lightly flour the top surface of the dough. Preheat the oven to 350°F.
- Then, use a rolling pin to roll the dough out until it is ¼ inch thick.
- Use one of the cookie cutters to cut out large circles in the dough.
- Then, use the cookie cutter again to cut out a crescent-shaped portion from each of the large circles to create lemon wedge shapes.
- Continue this process for all of the cookie dough circles. Then line a baking sheet with parchment paper.
- Lay the lemon wedge cookies over the lined baking sheet and chill in the fridge for 10 minutes.
- After chilling, bake the cookies for 5-7 minutes. Then, after baking, let the cookies cool completely before glazing.
Making Lemon Glaze:
- First, measure out the lemon glaze ingredients.
- Then, combine the powdered sugar and lemon juice in a mixing bowl.
- Mix the glaze ingredients with a blending whisk until the mixture is shiny and mixed completely.
- Next, place a sheet of parchment paper on a flat surface.
- Then, dip the top surface of each lemon wedge cookie into the lemon glaze and set it on the parchment paper for the glaze to dry completely.
- Finally, serve and devour these delicious treats!
Storing Glazed Cookies
To store glazed cookies: seal the cookies up tightly in an airtight container or in a Ziploc bag and store either on the counter for up to 1 week, or in the fridge for up to 2 weeks. Label the date on the outside of the container to keep up with freshness. If desired, these cookies can be frozen at any point of the process whether it’s the dough, fully decorated cookies, or undecorated baked cookies.
To freeze decorated cookies: start by placing the cookies in a flat, spaced-out layer on a baking sheet and freeze for ½ an hour. Then, cover the cookies with a layer of parchment paper and stack the cookies. Wrap the stacked cookies in plastic food wrap and then again with aluminum foil. Label the date on the outside of the wrapping. These frozen cookies will stay good for 4 months. Thaw overnight in the fridge before serving.
How much lemon juice is in one lemon?
One medium-sized lemon typically yields about 1 tablespoon of lemon zest and 2-3 tablespoons of lemon juice.
- 1 lemon = 1 tbsp lemon zest
- 1 lemon = 2-3 tbsp lemon juice
If you’re looking for a lemon extract alternative, you can use:
- 1 tsp of lemon extract = 2 tsp of lemon zest
For a step-by-step guide on how to extract lemon juice and zest, check out my video tutorial How to Get Perfect Lemon Zest
More Cookies Recipes
Kooky Cookie Recipes
Are you a cookie lover? Then you are going to love some of my other unique cookie recipes, perfect for any holiday or season! Here are some of my favorite kooky cookie recipes:
- Ice Skate Sugar Cookies
- Unicorn Meringue Cookies
- Skull Halloween Sugar Cookies
- Unicorn Sugar Cookies
- Royal Icing
- Soft Chocolate Chip Cookies
- Eggnog Cookies
- Holiday Peppermint White Chocolate Cookies
- Chocolate Cookies with Peppermint Chips
- Chocolate Cookies with Chocolate Hearts
- Apple Oatmeal Cookies
- Unicorn Chocolate Chip Cookies
- Soft and Chewy Oatmeal Cookies
- Soft Oatmeal Raisin Walnut Cookies
Maggiano’s Copycat Lemon Wedge Cookies
Equipment
Ingredients
Lemon cookies
- 2 cups all-purpose flour
- 1 tsp Baking Powder
- ½ tsp salt
- 3 egg yolks
- 2 tbsp plain yogurt
- 2 tbsp Lemon juice from 1 lemon
- 1 tsp vanilla extract
- 1 tsp Lemon Extract
- ¾ cup unsalted butter room temperature
- ⅔ cup sugar
- 1 tsp yellow food coloring optional
Lemon glaze
- 2 cups powdered sugar
- 5 tbsp Lemon juice from 2 lemons
Instructions
Making Lemon Wedge Cookies
- First, measure out all of the cookie ingredients with the measuring cup and spoons.
- Next, combine the flour, baking soda, and salt in a medium-sized mixing bowl.
- Combine the dry ingredients with a blending whisk.
- Then, carefully separate the egg whites and yolks into different small bowls.
- Next, add the yogurt, lemon juice, vanilla, and lemon extract into the bowl of yolks.
- Beat the wet ingredients together with a blending whisk until completely mixed together.
- Next, add a few drops of yellow food coloring.
- Mix the wet ingredients again with the whisk.
- Next, add the butter to the large bowl of a stand mixer.
- Add the sugar into the mixing bowl, and beat the butter and sugar together until smooth.
- Pour the wet ingredients into the mixer bowl and beat the ingredients together until completely mixed.
- Then add in the dry ingredients and mix again on low.
- Keep mixing until the cookie dough is completely combined.
- Lay out some plastic wrap on a flat surface. Scoop the cookie dough into two separate sections.
- Next, wrap each dough portion while flattening the dough with your hands. Chill the wrapped dough for 2 hours in the fridge.
- After chilling the dough, lightly flour on a flat surface. Unwrap a dough portion and lightly flour the top surface of the dough. Preheat the oven to 350°F.
- Then, use a rolling pin to roll the dough out until it is ¼ inch thick.
- Use one of the cookie cutters to cut out large circles in the dough.
- Then, use the cookie cutter again to cut out a crescent-shaped portion from each of the large circles to create lemon wedge shapes.
- Continue this process for all of the cookie dough circles. Then line a baking sheet with parchment paper.
- Lay the lemon wedge cookies over the lined baking sheet and chill in the fridge for 10 minutes.
- After chilling, bake the cookies for 5-7 minutes. Then, after baking, let the cookies cool completely before glazing.
Making Lemon Glaze
- First, measure out the lemon glaze ingredients.
- Then, combine the powdered sugar and lemon juice in a mixing bowl.
- Mix the glaze ingredients with a blending whisk until the mixture is shiny and mixed completely.
- Next, place a sheet of parchment paper on a flat surface.
- Then, dip the top surface of each lemon wedge cookie into the lemon glaze and set it on the parchment paper for the glaze to dry completely.
- Finally, serve and devour these delicious treats!
Video
Notes
Nutrition
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