Easter Lemon Cookies
How to make perfect Easter lemon cookies dipped in white chocolate with sprinkles!
Equipment
- Dough scoop small, 1 tablespoon
Ingredients
Lemon Cookies
- 1 ½ cup all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 Egg
- 1 tbsp lemon zest from 1 lemon
- 2 tbsp lemon juice
- 1 tsp Lemon Extract
- ½ tsp yellow food coloring
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
White Chocolate Dip
- 2 cups Bright white Wilton Candy Melts
- 2 tsp coconut oil
- ½ cup Easter sprinkles
Instructions
Making the Lemon Cookies
- First, measure out all of the cookie ingredients with the measuring cup and spoons. Preheat the oven to 350°F.
- Next, combine the flour, baking soda, and salt in a medium-size glass mixing bowl.
- Combine the dry ingredients with a blending whisk.
- Keep mixing until the dry ingredients are completely combined.
- Then, in a separate medium-size bowl, combine the egg, lemon zest, lemon juice, and lemon extract in a small bowl.
- Next, add a few drops of yellow food coloring, if desired. This is optional.
- Mix the wet ingredients with a blending whisk until completely mixed together.
- Prepare a Kitchenaid stand mixer with a beater attachment.
- Next, add the butter and granulated sugar to the large bowl of a stand mixer and beat the ingredients together, on medium speed, until creamy.
- Pour the wet ingredients into the mixer bowl and beat the ingredients together again. Then add in the dry ingredients and mix again on low until all ingredients are completely combined.
- Line a baking sheet with parchment paper.
- Using a small dough scoop, scoop evenly sized cookie dough balls onto the lined baking sheet.
- Chill the cookie dough for 10 minutes in the fridge before baking.
- After chilling, line another large baking sheet with parchment paper.
- Spread the chilled cookie dough 2 inches apart on the new baking sheet.
- Bake the cookies for 10-12 minutes.
- After baking, transfer the cookies to a cooling rack and let them cool completely before the next step.
Making the White Chocolate Dip
- First, measure out the white chocolate dip ingredients.
- Melt the white chocolate chips and coconut oil together in a candy melting pot.
- Stir the chocolate with a silicone spatula while melting.Keep reading to see an alternative melting method if you don’t have a candy melting pot.
- Then, pour the melted chocolate into a glass bowl and let the chocolate cool to 120°F.
- Next, pour the Easter sprinkles into a small bowl and lay out a sheet of parchment paper where you will be dipping and putting the chocolate-dipped cookies to dry.
- Dip each cookie halfway into the melted white chocolate, then set it on the parchment paper and immediately spoon the sprinkles on top of the chocolate before it dries.
- Finally, once the chocolate on the cookies is set, it’s time to serve and devour these tasty treats!
Video
Notes
Dipped Lemon Cookie Storage
To store white chocolate-dipped lemon 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 white chocolate-dipped lemon 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.
Nutrition
Calories: 124kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 15mgSodium: 73mgPotassium: 13mgFiber: 1gSugar: 11gVitamin A: 114IUVitamin C: 1mgCalcium: 4mgIron: 1mg
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