Lemon Glazed Sugar Cookies

Name: Pumpkin Chocolate Tahini Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24 cookies
Cuisine: American
Ingredients: 1 cup pumpkin puree; 0.5 cup tahini; 1 cup all-purpose flour; 0.5 cup light brown sugar; 0.5 cup semisweet chocolate chips; 1 large egg; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 0.5 teaspoon kosher salt

Chef

Ingredients

0 of 9 available

Method

1
Preheat your oven to 350°F and line two baking sheets with parchment paper.
175°C
2
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, 1 tablespoon of fresh lemon juice, and the vanilla extract. Mix in the zest of 1 lemon.
3
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
4
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart. Bake until the edges are just barely golden, about 10 to 12 minutes. Cool on the pan for 5 minutes before transferring to a wire rack.
12 min175°C
5
While the cookies cool, whisk together the powdered sugar with 2 tablespoons of fresh lemon juice until smooth to create the glaze. Drizzle the glaze over the cooled cookies.

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24 cookiesAmerican

Pumpkin Chocolate Tahini Cookies

Cook

0

quickdinner

Method

1
Heat the oven to 350°F. Line two baking sheets with parchment.
5 min175°C
2
Whisk the pumpkin, tahini, brown sugar, and egg in a large bowl until smooth.
2 min
3
Stir in the flour, baking soda, cinnamon, and salt until no dry flour remains. Fold in the chocolate chips.
3 min
4
Scoop 2-tablespoon portions onto the prepared baking sheets, spacing them about 2 inches apart.
5 min
5
Bake one sheet at a time for 11 to 13 minutes, until the edges are set and the centers remain soft.
13 min175°C
6
Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a rack to cool completely.
10 min