Put lemon s’mores on your summer menu.
Ooey-gooey marshmallows paired with a hint of spring! It’s a citrusy twist on the classic campfire treat.
Michelle Malie, from the Cookie Kitchen Bakery, shares her recipe for lemon s’mores.
Find more from Michelle on her website, www.thecookiekitchenbakery.com, or her Instagram, @thecookiekitchenbakery.
Lemon S’mores
INGREDIENTS
- 1 cup butter, softened
- 2 cups granulated sugar
- 1 ½ teaspoons vanilla
- 2 large eggs
- Zest from one lemon
- 2 Tbsp fresh lemon juice (about one lemon)
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 3 ½ cups flour
- ½ cup powdered sugar (for rolling)
- 6 Tablespoons melted butter (for dipping)
- 9-10 Graham crackers, broken in half
- 18-20 large marshmallows
METHOD
- Preheat oven to 375 degrees.
- With an electric mixer, mix together butter, sugar, and vanilla until mixed well. Add to the mixture eggs, lemon zest, and lemon juice. Mix until light and fluffy.
- Add dry ingredients, adding flour one cup at a time.
- Dip graham cracker halves in melted butter and place on a parchment-lined cookie sheet, six per sheet. Scoop cookie dough into 2 oz balls, roll in powdered sugar and place onto graham cracker. Press a hole into the middle of the dough ball, place a marshmallow into it, and cover with the dough.
- Bake for 10-13 minutes or until cookie edges just start to brown. Let cookies cool completely before eating. Enjoy!
Yields 18-20 large cookies
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