Maggiano’s Little Italy is an American chain of casual dining restaurants specializing in Italian-American cuisine. It opened in 1991 in Chicago’s River North neighborhood under the management of Rich Melman’s Lettuce Entertain You Enterprises (LEYE) and was named Marvin Magid in honor of Melman’s deceased business associate.
Maggiano’s offers a variety of desserts to its customers. Lemon Cookies are one of their favorite sweets. We have reproduced Maggiano’s Lemon Cookies and will provide you with the perfect recipe.
This recipe for Maggiano’s Lemon Cookies is for you if you enjoy those cookies. I hope you will find the recipe for Maggiano’s Lemon Cookies in this post to be very helpful and interesting.
Equipment
- Stand Mixer for the Oven
- Bowl, Cup, and Spoon
- Tray & Baking Sheet
ٰIngredients
For Cookies Dough
- 3/4 cup Softened Unsalted Butter, Vegan Butter, or Regular Butter
- A quarter of a cup of organic sugar
- 2 big Egg-Yolk halves
- 1/2 teaspoon extract (either vanilla or lemon) 1/4 teaspoon salt (kosher or regular)
- Flour for Pastry, Whole Wheat, 2 Cups
For Lemon Glaze
- 1 mug Powdered Sugar
- 2 Tablespoons of Pure, Undiluted Lemon Juice
- 1 teaspoon of freshly grated lemon zest
Instructions
For Cookies
- Set the oven temperature to 350 degrees Fahrenheit.
- In a stand mixer, cream together butter and Organic sugar until light and fluffy.
- Re-beat the mixture after adding the vanilla extract, kosher salt, and egg yolks.
- Gradually incorporate the Wheat Pastry Flour while beating to achieve proper mixing.
- Now, cover the dough in plastic wrap.
- Refrigerate the dough for thirty minutes, or until it forms.
- Take one tablespoon of the batter and form it into a cookie.
- Place a cookie sheet on a tray, and then arrange all the cookies on it.
- It must be baked for at least 20 minutes longer to achieve a golden hue.
- When it is complete, put it outside and let it cool.
For Lemon Glaze
- Powdered sugar, lemon juice, and lemon zest are combined to create the glaze in a mixing basin.
- Dip cookies in the glaze while it’s still warm, then let them dry.
- Enjoy your homemade lemon cookies from Maggiano’s!
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Maggiano’s Lemon Cookie Recipe
Equipment
- Stand Mixer for the Oven
- Bowl, Cup, and Spoon
- Tray & Baking Sheet
Ingredients
For Cookies Dough
- 3/4 cup Softened Unsalted Butter, Vegan Butter, or Regular Butter
- A quarter of a cup of organic sugar
- 2 big Egg-Yolk halves
- 1/2 teaspoon extract (either vanilla or lemon) 1/4 teaspoon salt (kosher or regular)
- Flour for Pastry, Whole Wheat, 2 Cups
For Lemon Glaze
- 1 mug Powdered Sugar
- 2 Tablespoons of Pure, Undiluted Lemon Juice
- 1 teaspoon of freshly grated lemon zest
Instructions
For Cookies
- Set the oven temperature to 350 degrees Fahrenheit.
- In a stand mixer, cream together butter and Organic sugar until light and fluffy.
- Re-beat the mixture after adding the vanilla extract, kosher salt, and egg yolks.
- Gradually incorporate the Wheat Pastry Flour while beating to achieve proper mixing.
- Now, cover the dough in plastic wrap.
- Refrigerate the dough for thirty minutes, or until it forms.
- Take one tablespoon of the batter and form it into a cookie.
- Place a cookie sheet on a tray, and then arrange all the cookies on it.
- It must be baked for at least 20 minutes longer to achieve a golden hue.
- When it is complete, put it outside and let it cool.
For Lemon Glaze
- Powdered sugar, lemon juice, and lemon zest are combined to create the glaze in a mixing basin.
- Dip cookies in the glaze while it's still warm, then let them dry.
- Enjoy your homemade lemon cookies from Maggiano's!
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