Iced Lemon Tulip Cookies Recipe Recipe

Name: Iced Lemon Tulip Cookies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: :; 1 1/2 cups (7 1/2 ounces) all purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 6 tablespoons unsalted butter, at room temperature; 1/2 cup (3 1/2 ounces) sugar; 1 egg; 1 teaspoon juice a 1 packed tablespoon zest from 1 lemon; :; 3 ounces pasteurized egg whites; 3 1/2 to 4 cups confectioners sugar; Colored sanding sugar

Servings: persons

:
1 1/2 cups (7 1/2 ounces) all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1/2 cup (3 1/2 ounces) sugar
1 egg
1 teaspoon juice a 1 packed tablespoon zest from 1 lemon
:
3 ounces pasteurized egg whites
3 1/2 to 4 cups confectioners sugar
Colored sanding sugar

1
:In a medium bowl, whisk together flour, baking powder, and salt; set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until light and fluffy, about 3 minutes. Beat in egg, lemon juice, and lemon zest. Add dry ingredients and mix until just combined. Divide dough in two, wrap each section in plastic wrap, and refrigerate for 30 minutes.
2
Adjust oven rack to middle and lower positions and preheat oven to 350u00b0F. Line two baking sheets with parchment paper. Flour a clean work surface. Unwrap one of the balls of dough, leaving the other in the fridge until you are ready to use it. Roll it out until 1/4-inch thick, occasionally picking it up and reflouring the board to avoid sticking. Use your cookie cutter to cut out shapes, then transfer them to the prepared baking sheet. Continue until all dough is used. Bake cookies until golden at the edges, 12 to 15 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling completely.
3
: While cookies are cooling, whisk together egg whites and confectioners sugar until smooth. Place colored sanding sugar or sprinkles in a shallow bowl. Use a small knife or brush to cover a cookie with icing, then lightly press cookie, icing side down, onto sprinkles to coat. Repeat with remaining cookies.

817

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: :, 1 1/2 cups (7 1/2 ounces) all purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and more.

Yes, Iced Lemon Tulip Cookies Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Iced Lemon Tulip Cookies Recipe

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