Chocolate Dipped Lemon Cloud Cookies
on Jan 21, 2014, Updated Dec 30, 2020
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Chocolate Dipped Lemon Cloud Cookies
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3/4 cup cornstarch
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 8 Tablespoons (1 stick) unsalted butter, softened
- 1 cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 teaspoon lemon extract
- 1 teaspoons finely grated lemon
- 1 cup chopped chocolate
Instructions
- Preheat oven to 325 degrees. In a medium bowl combine flour, cornstarch, baking powder and salt.
- In a mixer fitted with a paddle attachment, add butter and powdered sugar and beat until light and silky. Beat in eggs one at a time. Batter will not fully combine. Then add extracts and zest.
- On low speed, add flour mixture slowly and beat until fully combined. On a cookies sheet lined with parchment paper or spray with cooking spray, drop dough by teaspoonfuls rolled into balls. Then take a floured fork and make a criss cross design on top of each ball. Bake for 20 minutes. Let cool on cooling rack.
- In a glass bowl melt chocolate in microwave. Dip half of each cookie in melted chocolate and place on parchment paper or silpat to cool.
I was really surprised that there were no comments on this recipe. I decided to take a chance on it. It’s certainly an easy recipe. For the most part, I’m happy with the result. I will add more lemon (both zest, extract, and perhaps a little hit of limoncello) next time simply because we would prefer a much stronger lemon flavor. I’ll probably add a tiny bit of vanilla extract, too because I just think it needs that. I love that these aren’t super sweet; they feel like a grown up indulgence (especially when you’re a little clumsy and drop the whole cookie in the melted chocolate and decide to just go with that).
I couldn’t find how many cookies, so I made 24 medium ones.
They’re quite good and I baked
them for 20 minutes.
Great info, thank you soo much!