Citrus & Berry Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
2½ cups of all-purpose flour
02 -
1 cup of butter (unsalted) softened
03 -
1½ cups of regular sugar
04 -
2 eggs, large, at room temp
05 -
1 tablespoon of vanilla
06 -
1 teaspoon baking powder
07 -
½ cup of sour cream
08 -
½ teaspoon of salt
→ For Lemon Cookies
09 -
1 tablespoon of zest from a large lemon
10 -
2 tablespoons of lemon juice, freshly squeezed
11 -
A drop or two of yellow food dye (optional)
→ For Strawberry Cookies
12 -
1-2 drops of pink food coloring (optional)
13 -
2 tablespoons of puree made from strawberries (fresh or frozen)
→ For Lemon Glaze
14 -
½ cup powdered sugar
15 -
1 tablespoon lemon juice, fresh
→ For Strawberry Glaze
16 -
½ cup confectioner's sugar
17 -
1 tablespoon of strawberry puree
# Instructions:
01 -
Heat your oven to 175°C (350°F). Put parchment paper or a silicone mat on two cookie sheets to stop sticking and make cleaning simple.
02 -
Use a hand mixer or stand mixer on medium to high speed to whip together the butter and sugar until they’re fluffy and airy, which should take about 3-4 minutes. This gives a cake-like texture.
03 -
Add the eggs one by one, letting each blend in fully before adding the next. Mix in the vanilla until smooth and pale. Don’t forget to scrape the bowl’s sides.
04 -
In another bowl, whisk flour, salt, and baking powder until everything’s mixed evenly.
05 -
Keep the mixer on low and alternate adding the flour mix in three portions with the sour cream (start and end with the flour). Stop mixing as soon as it all comes together.
06 -
Divide the dough into two bowls. Add lemon zest, juice, and a bit of yellow coloring to one. To the other, add the strawberry puree and pink food dye if using.
07 -
Scoop up round portions with a tablespoon or cookie scoop and set them 5 cm apart on your prepared trays. For even shapes, roll into balls and lightly flatten them.
08 -
Pop the trays in the oven for 12-14 minutes. The edges should look golden, and the middles will set but stay soft. Don’t let them overcook.
09 -
After baking, let the cookies sit on the sheets for 5 minutes. Then, move them to a wire rack to cool completely to keep the glaze from melting.
10 -
In a small bowl, mix the powdered sugar with 1 tablespoon of lemon juice until you get a smooth texture. If it’s too thick or thin, tweak with more sugar or liquid.
11 -
Repeat the same steps as the lemon glaze, but with strawberry puree and powdered sugar this time.
12 -
Use a spoon or spatula to drizzle or spread the lemon glaze on lemon cookies and the strawberry glaze on the strawberry cookies. Let the glaze harden for 15 minutes before digging in.
# Notes:
01 -
The combination of sour cream and creaming the butter gives a soft, moist cookie like a pound cake.
02 -
You can push the strawberry puree through a sieve to avoid seeds if you want it smoother.
03 -
Try adding a tiny pinch of lemon or strawberry extract to give the taste a boost.
04 -
Mix in ½ cup of white chocolate chips for a really nice flavor and some crunch.