October Recipe.

Chocolate Dipped Lemon Sugar Cookies.

Note: These sugar cookies are excellent for forming shapes of all kinds. The trick is to chill the dough before cutting shapes, and then chill again before baking. Imprint with antique stanps and dip in chocolate for a more sophisticated biscuit, or decorated with icing in every colour imaginable. For iced cookies, substitute vanilla for the lemon juice in this recipe, and omit the zest if you wish.

You will need:

250 g flour

1 g (1/4 tsp.) finely ground sea salt

3 g (1/2 tsp.) baking powder

115 g butter

200 g granulated sugar

1 large organic egg

5 ml (1 tsp) lemon juice

Zest of 1 large organic lemon

1 Milk chocolate bar


Sift together flour, salt, and baking powder in a bowl.

In a separate bowl with an electric mixer, cream together sugar and butter until fluffy.

Beat in eggs.

Add flour mixture and stir on low speed until combined.

Mix in lemon juice and lemon zest.

Cover dough and chill for 30 minutes.

On a floured surface, roll out dough to and cut into desired shapes.

Place on baking sheet and chill for 15 minutes more.

Bake for 8-10 minutes at 165 degrees until just before edges begin to brown.

In a double boiler, melt chocolate on low heat until smooth.

Dip cooled cookies into melted chocolate and set aside until chocolate is firm.

Makes 2 dozen medium sized cookies.

Food and Styling: Tara Ballantyne

Photography: Birgit Fauske


  1. These look delicious, and the styling is cool. I like the graphic element!
    Today I´m planning a chocolate/graphics-post. Hope you don´t mind if I show a couple of your lovely images. Let me know if you want something added or removed in the post.
    Lena, Konfettiform.

  2. Love it! So clever to use old stamps on classic sugar cookies. The coco powder silhouette of a spoon paired with a the chocolate dipped cookie creates a beautiful graphic that is stunning! Great for a coffee shop or party with friends.

  3. This looks amazing. Your photos are gorgeous! Do you take the food photographs yourself?

  4. Thanks so much for the lovely comments!
    The food photography here is by Norwegian photographer Birgit Fauske!

  5. I'm planning on baking these as monogrammed cookies for a friend's birthday because they looking pretty and delicious (a perfect combination), but i noticed in the recipe it doesn't mention when the cookies should be stamped.
    Is it best to do it as soon as they come out of the oven or should they cool a little first?


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