Lemon Cookies with a Chocolate Coating and Lemon Buttercream Frosting
Happy Belated Valentine’s Day!
Yes, I am behind the times. But these cookies were too delicious to wait a year to post. I made these cookies for my little sister who always enjoys a high concentration of lemons. Any recipe with a little lemon, always gets an extra lathering of lemon juice when she has control. I wanted to make a lemony treat, but also with a chocolate component. So I found a lemon thin cookie recipe from one of my favorite blogs, The Pastry Affair. The addition of drizzled chocolate and a lemon buttercream frosting for dipping, makes for a deliciously lemony sweet treat.
Lemon CookiesSlightly adapted from the Pastry Affair
- 1/2 cup sugar, plus extra for sprinkling
- 4 Tbsp butter, softened
- 1 egg white
- 1 tsp vanilla extract
- zest and juice of 1 lemon
- 1 – 1/4 cups all-purpose flour
- 2/3 cup all-purpose flour (or 1/3 cup cornstarch)
- 1 – 1/2 tsp baking powder
- 1 cup semisweet chocolate chips
Preheat oven to 350 degrees Fahrenheit.
In a medium bowl, cream together the sugar and butter. Beat in the egg white and vanilla until smooth. Beat in the lemon zest and lemon juice. Fold in the flour, extra flour (or cornstarch), and baking powder.
For heart shaped cookies: flatten a ball of dough and use a cookie cutter for the heart shaped cookies. For bite size cookies: take a teaspoon of dough, rolling it into a ball and flattening when placed on a a greased baking sheet. Sprinkle with sugar.
Bake for 12-15 minutes, or until edges barely begin to brown. Transfer to a cooling rake and cool completely.
In a microwave safe bowl, melt semisweet chocolate chips on HIGH for 1-1/2 minutes, stir and microwave for additional 3o second increments until chocolate is melted. Drizzle, coat, or dip cookies in the chocolate. Transfer to fridge and cool until chocolate hardens.
Prepare lemon buttercream frosting (store in fridge but allow to warm to room temperature when served with cookies).
Dip cookies in lemon butercream frosting (recipe below).
Lemon Buttercream FrostingFrom the Taste of Home Cookbook
- 1/2 cup butter, softened
- 4 – 1/2 cups confectioners sugar
- 1 – 1/2 tsp vanilla extract
- 5-6 Tbsp lemon juice
- 1 tsp grated lemon peel (optional)
Cream butter until light and fluffy. Beat in the confectioners’ sugar, vanilla, lemon juice, and lemon zest until desired consistency.