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Lemonade Drops

These soft, cake-like cookies have a bright and tangy flavor from lemonade concentrate used in both the dough and as a simple glaze. Chopped pecans add a pleasant crunch to the tender crumb, making for a refreshing and satisfying treat.

En original oppskrift av Forkin

Total tid
55 min
Porsjoner
6
Vanskelighetsgrad
Middels
Per porsjon
922 kcal
Last ned appen

Allergeninformasjon: kan inneholde egg, gluten, melk, nøtter og trenøtter. Kontroller alltid ingredienspakningen hvis du har en allergi.

Lemonade Drops

Forberedelser

Ingredienser

Måleenheter

Konvertert for visning; mengdene i oppskriften forblir tilsvarende.

cookie_dough

  • 227 gunsalted butter, softened
  • 2 koppgranulated sugar
  • 2 stk.large egg
  • 2,75 koppall-purpose flour
  • 0,75 tsbaking soda
  • 0,5 tssalt
  • 0,5 koppfrozen lemonade concentrate, thawed
  • 0,5 kopppecan, chopped

topping

  • 0,5 koppfrozen lemonade concentrate, thawed
  • 2 ssgranulated sugar

Utstyr

pastry brush · spatula · wire rack · baking sheet · mixing bowl · parchment paper · electric mixer

Fremgangsmåte

Trinn for trinn

  1. 1

    Preheat your oven to 200°C (400°F) and line two large baking sheets with parchment paper.

    Omtrent 2 min

    Kokkens tips: Using parchment paper prevents sticking and makes cleanup much easier.

  2. 2

    In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.

    Omtrent 1 min

  3. 3

    In a separate large bowl, use an electric mixer to cream the softened butter and the dough's granulated sugar until the mixture is light and fluffy, about 2-3 minutes.

    Omtrent 3 min

    Kokkens tips: Scrape down the sides of the bowl periodically to ensure everything is evenly mixed.

  4. 4

    Add the eggs one at a time, beating well after each addition until fully incorporated.

    Omtrent 2 min

  5. 5

    On low speed, add about half of the flour mixture and mix until just combined.

    Omtrent 1 min

  6. 6

    Mix in the dough's portion of thawed lemonade concentrate, then add the remaining flour mixture, mixing on low until a soft dough forms.

    Omtrent 2 min

    Kokkens tips: Be careful not to overmix the dough, as this can make the cookies tough.

  7. 7

    Gently fold in the chopped pecans with a spatula.

    Omtrent 1 min

  8. 8

    Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between them to allow for spreading.

    Omtrent 3 min

    Kokkens tips: A small cookie scoop can help make uniformly sized cookies.

  9. 9

    Bake one sheet at a time for 12-15 minutes, or until the edges are lightly golden and the centers are set.

    Omtrent 15 min

  10. 10

    Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack.

    Omtrent 2 min

  11. 11

    While the cookies are still warm, use a pastry brush to lightly coat the tops with the topping's lemonade concentrate.

    Omtrent 2 min

    Kokkens tips: Brushing while warm helps the cookie absorb the lemon flavor.

  12. 12

    Immediately sprinkle the topping's granulated sugar over the glazed cookies.

    Omtrent 1 min

  13. 13

    Repeat the baking and glazing process with the remaining dough. Allow all cookies to cool completely on the wire rack.

    Omtrent 10 min

Per porsjon

Næringsinnhold

Kalorier
922,1kcal
Protein
9g
Karbohydrater
135g
Fett
40,5g
Fiber
2,6g
Sukker
90,2g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

Store in an airtight container at room temperature.

Oppvarming

Best enjoyed at room temperature.

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