Lemon Seven-layer Cookies

Lemon Seven-layer Cookies #cookiesrecipes

When it comes to cookies I generally love simple recipes, the mix-everything-in-one-bowl kind of deal. But every once in a while, it's nice to make a fancy cookie, one that makes people go "Wow! You made bakery cookies!" Which is how my friends responded when I gave them my test batches, even though the first couple of times they came out kind of wonky. 


  • 4 large eggs, separated
  • 1 cup (198g) white sugar + 2 tbsp (26g), divided
  • 1 cup + 2 tbsp (254g) unsalted butter, softened
  • 2 tbsp (12g) lemon zest, about 2 medium lemons zested
  • 3 tbsp (35g) lemon juice
  • 2 tbsp (25g) water
  • 1-1/2 tsp (7g) vanilla extract
  • 2-1/4 cups (254g) all purpose flour
  • 1/2 tsp (3g) salt
  • 3/4 cup (217g) seedless raspberry jam
  • 9oz  (255g) white chocolate


  1. Preheat oven to 350ºF. Line three 9"x13" baking pans with parchment paper.
  2. In a medium bowl, combine the flour and salt and set aside.
  3. In a mixer with the paddle attachment, cream the butter and one cup of sugar on medium-high speed until a very pale yellow.
  4. Scrape down the bowl and add the egg yolks, mixing until well combined. Add in the lemon juice, zest, water, and vanilla extract and mix well.
  5. Scrape down the bowl, add in the flour and salt and mix on low until just combined.
  6. In a clean bowl, whip the egg whites until soft peaks form. Sprinkle in the remaining two tbsp of sugar and continue to whip until stiff peaks form.
  7. With a rubber spatula, fold in about one third of the egg whites into the batter, then fold in the rest.
  8. Full instructions visit @thepudgyrabbit

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