The only difference between this cocktail and a classic Negroni is that sparkling wine is used in the place of gin.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 30 |
| Yield: | 30 cookies |
Ingredients
- cooking spray
- 1 cup white sugar
- ½ cup butter, softened
- ¼ cup freshly squeezed lemon juice
- 3 tablespoons freshly grated lemon zest, preferably organic
- 1 egg
- ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons all-purpose flour
- ½ cup powdered sugar (Optional)
- 2 tablespoons powdered sugar for sprinkling (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with cooking spray.
- Cream sugar and butter in a bowl with an electric mixer on medium speed until light and fluffy. Add lemon juice, lemon zest, egg, and vanilla extract; mix on low speed to combine, scraping down the sides of the bowl to incorporate everything evenly.
- Combine 1 1/2 cups flour, baking powder, baking soda, and salt in a small bowl. Add to the sugar mixture slowly, mixing on low speed until just incorporated. Mix in the remaining 2 tablespoons flour.
- Place 1/2 cup powdered sugar in a small bowl. Scoop out teaspoonfuls of cookie dough, roll in powdered sugar, and place on the prepared baking sheet, 1 to 2 inches apart.
- Bake in the preheated oven until cookies are light brown on the edges, 9 to 11 minutes. Remove from oven and let cool for 3 minutes on the cookie sheet. Transfer to a cooling rack and sprinkle with additional powdered sugar.
Nutrition Facts
| Calories | 91 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 58 mg |
| Sugars | 9 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
A good cookie. I filled with lemon buttercream icing to make sandwich cookies.
I added unsweetened shredded coconut to the recipe. Then I added flax seed, sunflower seed and raisins to 1/2 of the mixture. I also used 1/2 cup plus the 2tbsp of oat flour in place of all purpose and used coconut sugar in place of white sugar. I love this recipe!!
I’ve been making these for my husband because he loves anything lemon. It took a few attempts to get these right, for his love of lemon, but I finally got it. The first batch was good but didn’t taste lemony enough so I substituted 1/2 tsp of lemon extract for the lemon zest. Also, it’s very important to take these out at the proper time. If you don’t, they will come out dry.
My first batch barely made it to the biscuit jar! Everyone loves sherbet in my house and these were just like a lemon sherbet….I need to ensure the jar is full at all times now. Winner!!
The lemon flavor was good. The dough was very wet and the cookies were dry. I guess I’m not that conversant with the chemistry or technique behind those outcomes, but bottom line, will not be making these again.
I made these subbing gluten-free all-purpose flour. I also used the zest of one large lemon that I finely grated directly into the bowl and did not measure. My dough was very soft, to the point, it would be too soft to drop and roll in sugar. I baked a single batch to test and it produced a nice cake-like cookie with a nice lemon flavor that I dusted with confectioners sugar. While it makes for pretty-looking cookies I would skip the sugar in the future and go with a simple, less messy lemon frosting or glaze.