Easy Lemon Cookies

NOTES

½ teaspoon of allspice can be used in

place of the cloves and nutmeg

This cookie dough can be made

ahead of time and frozen in an airtight

container. When ready to bake, place

the cookie dough on the counter to

thaw for 30 minutes to 1 hour,

Continue with step 5.

Ingredients:

1 cups granulated sugar 297 grams

½ cups unsalted butter 339 grams,room temperature (3 sticks)

3 large eggs 150 grams

2 egg yolks 42 grams

1½ teaspoons pure vanilla extract 6 grams

4½ cups all-purpose flour 540 grams

I teaspoon baking powder 4 grams

1 teaspoon baking soda 6 grams

1 teaspoon kosher salt 3 grams

½ cup unsulphured molasses 770 grams

3 tablespoons ground cinnamon 27 grams

2 tablespoons ground ginger 18 grams

1 teaspoon ground cloves 3 grams

I teaspoon ground nutmeg 3 grams

2 cups white chocolate 340 grams,melted

1 cup red candy melts 226 grams,melted

1 cup green candy melts 226 grams.melted

EQUIPMENT

Kitchen Scale (optional)

Stand Mixer

2 Baking Sheet

Cookie Portion Scoop (optional)

Instructions:

1. Place the granulated sugar and butter

into the bowl of a stand mixer fitted

with a paddle attachment. Beat on

high for 2 minutes to ensure that it is

creamy and fluffy. Add the eggs and

egg yolks. Beat together for 30

seconds. Add the vanilla and mix.lx

cups granulated sugar,1½ cups

unsalted butter,3 large eggs,2 egg

yolks,1%2 teaspoons pure vanilla extract

2. Add the flour then baking powder,

baking soda, and salt. Add the

molasses, cinnamon, ginger, cloves,

and nutmeg. Fold together until well

incorporated and smooth.4½cups all-

purpose flour,1 teaspoon baking

powder,l teaspoon baking soda,l

teaspoon kosher salt, ½ cup

unsulphured molasses,3 tablespoons

ground cinnamon,2 tablespoons

ground ginger,1 teaspoon ground

cloves,l teaspoon ground nutmeg

3. Shape the dough into a rough ball

wrap in plastic wrap, and chill in the

refrigerator for at least 30 minutes.

4. While cookie dough chills, preheat o

to 350°F. Line 2 baking sheets with

parchment paper.

5. Remove the dough from the

refrigerator and unwrap. Pinch off 2-d))

tablespoon-sized pieces and roll into

balls. Place the balls onto prepared

baking sheets, leaving at least 3 inches

of space between each. Slightly flatten

each ball into discs about 1/2 inches in

diameter.

6. Bake for 10-11 minutes. The centers will

be soft and the edges should just be

starting to brown

7. Remove from the oven and place onto

a cooling rack to cool completely

8. Place the white chocolate in a small

bowl. Set aside. Spoon the green and

red candy melts into two separate

Ziplock bags. Cut a small corner on

each of them to pipe through.1 cup red

candy melts,l cup green candy melts

9. Dip each cookie halfway into the

melted white chocolate.2 cups white

chocolate

10. Make holly berries by piping 3 small red

dots onto the top half of the white

chocolate.

11. Make holly leaves by piping 2 lines for

stems in the shape of a "v" so that 2

ends come together in the middle of

the holly berries. Pipe two smaller "v"s

onto both branches

12. Once decorated, let the cookies set at

room temperature for 20 minutes or in

the freezer for 10 minutes to harden

before serving

Storage: 

Store cookies in an airtight

container at room temperature for up to 5

days.