Boozy Lemon Doodle Cookies
Featuring Temple Distilling of Lynnwood (Non-Boozy Option Included)
Ingredients for Cookies:
- 2 3/4 Cups flour
- 2 Tsp cream of tartar
- 1 Tsp baking soda
- 1 Cup butter, softened (I use unsalted)
- 1 3/4 Cups sugar OR 3/4 cups sugar and 1/2 cup honey (local of course)
- 2 Large eggs
- Zest from one large lemon
- ALL AGES VERSION: 1/4 cup lemon juice OR
- ADULT VERSION: 1/3 cup lemon liqueur
Ingredients for Fosting:
- 1 Cup of butter, softened (I use unsalted)
- 3 Cups powdered sugar
- Zest from one large lemon
- ALL AGES VERSION: 3 Tbsp Lemon Juice OR
- ADULT VERSION: 3 Tbsp lemon liqueur
Preparation Cookies:
- Preheat oven to 350 and line a pan with parchment paper or non-stick foil
In a large bowl, combine flour, cream of tartar, baking soda, and sugar (plus honey if selected), then mix on low - Add butter, honey (if used), eggs, and either lemon juice or lemon liqueur, then mix on high until even consistency reached
- Roll dough into small balls and squish just a little with your palm before placing on your pan. For a large baking sheet pan, you should be able to fit 12 cookies
- Bake for 7-8 minutes, until you start to see a bit of brown around the bottom edges, then sit aside for 10-15 minutes to cool and harden up a bit.
Preparation Frosting:
- Combine all of your frosting ingredients in a bowl and mix on medium until even consistency is reached
- If not using right away, be sure to refrigerate
For our Boozy option we used Bookmark Limoncello Gin from Temple Distilling of Lynnwood (featured in this months issue). For Lemons & other ingredients we turn to Sno Isle Co-Op in Everett and our Klesick Farms CSA Box deliveries.

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