These Lemonhead Cookies are soft, chewy and crazy delicious. Studded with crushed Lemonheads and topped with a lemon glaze. One of my absolute favorite cookies.
Today I’m resurrecting another recipe that’s been deeply tucked away in my archives for over four years now. These Lemonhead Cookies are one of those recipes that you absolutely need in your life. Even if you’re not a huge lemon fan, these could possibly change that.
These Lemonh ead Cookies have been the biggest hit anytime I have taken them places. They get rave reviews and I am always asked for the recipes.
I made them for a teacher luncheon one year and not one crumb was left. I’ve taken them to church functions and they disappear in seconds. I’m slightly obsessed with these cookies. They’re chewy, soft, and have the perfect combination of sweetness & tartness. They seriously are killer. Now coming from the mouth of a chocoholic. . .that’s a pretty bold statement.You definitely don’t want to overcook these. They will look crackly on top on puffy then when you take them out of the oven they will fall just slightly. Brush the glaze on top when they are almost completely cool. These are the perfect cookie for any occasion.Print
- 2 cups sugar
- 1½ cups butter flavored shortening
- 3 eggs
- 2 teaspoons vanilla
- 1 teaspoon lemon extract
- 4 cups flour
- 1½ teaspoons baking soda
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 2 cups Lemonheads, crushed (measure, then crush)
- 2 cups powdered sugar
- 5 to 6 tablespoons fresh lemon juice* (or enough to get a thin consistency)
- Preheat oven to 350 degrees.
- In mixing bowl, cream sugar, shortening, and eggs; add vanilla and lemon extract. Stir in flour, baking soda, baking powder, and salt.
- Coarsely crush Lemonheads in blender or food processor (you want some pieces, not crushed to a powder). Add to cookie dough and mix until combined.
- Roll into balls, flatten just slightly with your hand, and bake on a parchment lined cookie sheet (You need to use parchment or silpat liners to avoid sticking).
- Bake for 10 to 12 minutes (cookies will be crackly on top and slightly puffy). Let cookies cool on pan for a couple of minutes.
- Make the glaze by mixing powdered sugar with lemon juice to desired consistency. Brush glaze over cookie tops after cookies have cooled slightly.
If you don’t want a strong lemon flavor, you can also use hot water in place of some or all of the lemon juice in the glaze.
Originally posted December 8, 2012