Zesty Lemon Drop Bliss Cookies
Experience a burst of sunshine with these Zesty Lemon Drop Bliss Cookies! Bursting with the irresistible flavor of crushed lemon drop candies, these cookies are a delightful treat that will transport your taste buds to a citrus paradise. With a perfect blend of sweet and tart, these cookies are sure to be a hit at any gathering. The original recipe, crafted by the talented Ann Orton, was an inspired attempt to replicate a favorite from a Salt Lake City restaurant. While we can't claim to know how the originals tasted, we believe these cookies are an exceptional recreation that your friends and family will devour in no time. This recipe yields 4 to 5 dozen cookies, making it perfect for celebrations, cookie exchanges, or just because you deserve something sweet!
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Servings
N/A
Calories
13
Ingredients
Ingredients
Sugar
2 cups (granulated)
Butter Flavor Crisco
1 1/2 cups (softened)
Eggs
3 large (beaten)
Vanilla Extract
2 teaspoons (pure)
Lemon Extract
1 teaspoon (pure)
All-Purpose Flour
4 cups (sifted)
Baking Soda
1 1/2 teaspoons (sifted)
Baking Powder
1 1/2 teaspoons (sifted)
Salt
1 teaspoon (fine)
Lemon
1 (finely chopped, zest of)
Lemon Drop Candies
6 ounces (crushed)
Powdered Sugar
1 cup (for glaze)
Lemon Juice
1 (freshly squeezed)
Instructions
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1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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2. In a large mixing bowl, cream together the sugar and Butter Flavor Crisco until the mixture is light and fluffy.
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3. Add in the eggs one at a time, mixing well after each addition. Then incorporate the vanilla and lemon extracts until fully combined.
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4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
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5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
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6. Fold in the lemon zest and the crushed lemon drop candies, ensuring they are evenly distributed throughout the dough.
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7. Roll the dough into 1-inch balls and place them on the prepared baking sheet, flattening each ball slightly. Ensure there is enough space between each cookie, as they will spread slightly during baking.
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8. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Be careful not to overbake to keep the cookies soft and chewy.
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9. Allow the cookies to cool on the baking sheet for 1-2 minutes before transferring them to a wire rack to cool completely.
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10. While the cookies are cooling, prepare the glaze by whisking together the powdered sugar and freshly squeezed lemon juice in a small bowl until smooth.
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11. Once the cookies have cooled completely, use a brush to gently glaze the tops of each cookie with the lemon icing for an extra touch of sweetness and tang.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Zesty Lemon Drop Bliss Cookies?
They are a citrus-flavored treat bursting with the flavor of crushed lemon drop candies, offering a balance of sweet and tart.
Who originally crafted this recipe?
The recipe was originally crafted by Ann Orton as an attempt to replicate a favorite restaurant cookie.
How many cookies does this recipe make?
This recipe yields approximately 4 to 5 dozen cookies.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
What type of fat is used in the cookie dough?
The recipe calls for 1 1/2 cups of softened Butter Flavor Crisco.
How many eggs are needed for this recipe?
You will need 3 large, beaten eggs.
What extracts provide the flavor base?
The dough uses both pure vanilla extract and pure lemon extract.
How should the dry ingredients be prepared?
The flour, baking soda, and baking powder should be sifted and then whisked together with fine salt.
What creates the unique texture and lemon flavor in the dough?
Finely chopped lemon zest and 6 ounces of crushed lemon drop candies are folded into the dough.
How do I shape the cookies?
Roll the dough into 1-inch balls and place them on a baking sheet, then flatten each ball slightly.
How long do the cookies need to bake?
Bake them for 10-12 minutes or until the edges are lightly golden.
How can I ensure the cookies stay soft and chewy?
Be careful not to overbake them; remove them from the oven once the edges are just lightly golden.
What ingredients are in the lemon glaze?
The glaze consists of 1 cup of powdered sugar and the juice of one freshly squeezed lemon.
When should I apply the glaze to the cookies?
Wait until the cookies have cooled completely before applying the glaze.
What is the best way to apply the glaze?
Use a brush to gently glaze the tops of each cookie for an even coating.
Should the baking sheet be prepared with anything?
Yes, line your baking sheet with parchment paper to prevent sticking.
What is the creaming process for this recipe?
Cream together the sugar and Butter Flavor Crisco until the mixture is light and fluffy.
How do I incorporate the eggs?
Add the eggs one at a time, mixing well after each addition.
How much lemon zest is required?
The recipe requires the finely chopped zest of one lemon.
How much flour is used?
The recipe uses 4 cups of sifted all-purpose flour.
What amount of lemon drop candies should be used?
Use 6 ounces of crushed lemon drop candies.
Do the cookies spread while baking?
Yes, the cookies will spread slightly, so ensure there is enough space between each dough ball.
How long should cookies cool on the baking sheet?
Allow them to cool on the baking sheet for 1-2 minutes before moving them to a wire rack.
Is the lemon juice for the glaze fresh or bottled?
The recipe specifies using freshly squeezed lemon juice.
What type of salt should I use?
The recipe recommends using 1 teaspoon of fine salt.
Can these be served at parties?
Yes, because they yield a large batch of 4-5 dozen, they are perfect for celebrations and cookie exchanges.
What is the first step of the instructions?
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
How do I mix the dry and wet ingredients?
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
What inspired the creation of these cookies?
They were inspired by a desire to replicate a specific cookie from a restaurant in Salt Lake City.
What kind of sugar is used in the dough?
The recipe calls for 2 cups of granulated sugar.