Okay, so I’ve been on a real baking kick lately, and I decided to try something new: Italian Lemon Cookies with powdered sugar. I’d seen these pretty little cookies around, and they looked so delicate and tasty. Let’s dive into how it went!
Getting Started: Gathering My Supplies
First things first, I grabbed my recipe (I found a few online and kind of mashed them together) and made sure I had everything. It was pretty basic stuff:
- Flour (all-purpose, of course)
- Sugar (both granulated and powdered)
- Butter (unsalted, and I let it soften on the counter for a bit)
- Eggs
- Lemon (I needed both the zest and the juice)
- Baking powder
- Vanilla extract (a splash, always!)
- Salt (just a pinch)
Mixing It Up: Creating the Dough
I started by creaming together the softened butter and granulated sugar. I used my trusty stand mixer, but you could totally do this by hand if you’re feeling ambitious. Then, I beat in the eggs one at a time, followed by the vanilla extract. I made sure the eggs were fully combined before adding the lemon zest.
Next up: the dry ingredients. In a separate bowl, I whisked together the flour, baking powder, and salt. I gradually added this dry mixture to the wet ingredients, mixing until it just came together. You don’t want to overmix it, or the cookies will be tough.
I added the lemon jest and juice and mixed well.
Chilling Out: Patience is Key
This is where the waiting game began. I covered the dough in plastic wrap and stuck it in the fridge for at least an hour. This helps the dough firm up, making it easier to handle, and it also lets the flavors meld together. it’s important!
Shaping and Baking: The Fun Part
After the dough had chilled, I preheated my oven to 375°F (190°C). I lined a baking sheet with parchment paper (this makes cleanup so much easier!).
Then, I took small spoonfuls of dough and rolled them into little balls. I made mine about 1 inch in diameter, but you can make them bigger or smaller depending on your preference.
I placed the dough balls onto the prepared baking sheet, leaving a little space between them. Into the oven they went! I baked them for about 10-12 minutes, until the edges were just starting to turn golden brown.
The Finishing Touch: Powdered Sugar Magic
Once the cookies were out of the oven, I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
And now, the best part! Once the cookies were cool, I rolled them generously in powdered sugar. This gives them that classic, snowy look and adds a touch of extra sweetness. I might have gone a little overboard with the powdered sugar, but hey, it’s all part of the fun!
The Verdict: Delicious!
These cookies turned out so good! They’re soft and chewy, with a bright, zesty lemon flavor. The powdered sugar adds a nice touch of sweetness and makes them look so pretty. They’re perfect for a tea party, a potluck, or just a little treat for yourself. I’ll definitely be making these again!
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