Chocolate Dipped Lemon Cloud Cookies

I like to say often that life is all about balance.  It’s my excuse for having a green drink and a candy bar then telling myself they cancel each other out.  It just seems to work for me.  Sometimes balance is as simple as citrus and chocolate.  I pinned this Lemon Cloud Cookies recipe from Joy the Baker about 2 years ago and finally got around to making them.  Once I tried one I realized they were missing something.  And obviously that something was chocolate!  These cookies are too good, and because they are so little you can also tell yourself that having 6 is totally fine.  On top of everything else these babies are easy to put together.  Fresh lemon zest is a must!

Chocolate Dipped Lemon Cloud Cookies

 Make a quick dough.

Chocolate Dipped Lemon Cloud Cookies

 Roll into balls.

Chocolate Dipped Lemon Cloud Cookies

Criss cross applesauce.

Chocolate Dipped Lemon Cloud Cookies

Melt some chocolate!

Chocolate Dipped Lemon Cloud Cookies

 Dip them…

Chocolate Dipped Lemon Cloud Cookies

 Viola!

Chocolate Dipped Lemon Cloud Cookies

 Nom nom noms.

Chocolate Dipped Lemon Cloud Cookies

 

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Chocolate Dipped Lemon Cloud Cookies

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Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup cornstarch
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 8 Tablespoons (1 stick) unsalted butter, softened
  • 1 cup powdered sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon lemon extract
  • 1 teaspoons finely grated lemon
  • 1 cup chopped chocolate

Instructions

  1. Preheat oven to 325 degrees. In a medium bowl combine flour, cornstarch, baking powder and salt.
  2. In a mixer fitted with a paddle attachment, add butter and powdered sugar and beat until light and silky. Beat in eggs one at a time. Batter will not fully combine. Then add extracts and zest.
  3. On low speed, add flour mixture slowly and beat until fully combined. On a cookies sheet lined with parchment paper or spray with cooking spray, drop dough by teaspoonfuls rolled into balls. Then take a floured fork and make a criss cross design on top of each ball. Bake for 20 minutes. Let cool on cooling rack.
  4. In a glass bowl melt chocolate in microwave. Dip half of each cookie in melted chocolate and place on parchment paper or silpat to cool.
1 reply
  1. LA says:

    I was really surprised that there were no comments on this recipe. I decided to take a chance on it. It’s certainly an easy recipe. For the most part, I’m happy with the result. I will add more lemon (both zest, extract, and perhaps a little hit of limoncello) next time simply because we would prefer a much stronger lemon flavor. I’ll probably add a tiny bit of vanilla extract, too because I just think it needs that. I love that these aren’t super sweet; they feel like a grown up indulgence (especially when you’re a little clumsy and drop the whole cookie in the melted chocolate and decide to just go with that).

    Reply

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