Ingredients
Method
- Preheat oven to 350˚F (180˚ C). Line four baking sheets with parchment or silicone baking mats. If you only have 2 baking sheets, line two for now, and as the first two batches come out of the oven let the baking sheet cool completely and then remove the baked cookies, and place new cookie dough balls to bake.
- In a small bowl, whisk together 335 g all-purpose flour, 1 teaspoon cream of tartar, ½ teaspoon baking soda, ¼ teaspoon baking powder, and ¾ teaspoon kosher salt. Set aside.
- In a small bowl, whisk together the 65 g (½ cup) of 65 g granulated sugar and 1 ½ teaspoon citric acid. If only colouring with one colour, put the entire amount in one small Ziploc bag and add 1-2 drops of food colouring gel in any colour you like. Squish thoroughly until all of the sugar has evenly taken on the colour. If you want more than one colour, simply divide the sugar mixture into multiple small Ziploc bags and add a different colour to each bag. Pour the sugar mixture out into a separate small bowl for each colour used, to dry out before the cookies are rolled.
- Add 350 g granulated sugar to the bowl of a stand mixer. Add the zest of 1 lemon, and massage into the sugar with your fingertips for 1–2 minutes to release the oils from the zest. The sugar should resemble wet sand and smell strongly of lemon.
- Add 227 g unsalted butter to the stand mixer bowl, and with the paddle attachment beat for 2–3 minutes on medium to medium high speed until light and fluffy.
- Add 1 large egg + 1 large yolk and 1 tablespoon vanilla extract, and beat for about 1 more minute on medium speed, until smooth and completely combined.
- Add the flour mixture, and mix on the lowest speed just until combined (no more than 20 seconds).
- Add the 100 g sour gummy candy and mini Marshmallows, and mix for no more than 10 seconds. Use a rubber spatula to gently mix through the dough to ensure the mix-ins are evenly distributed.
- Scoop the dough into 1 ½ oz (45 g) portions using a cookie scoop, or use your hands to pinch into portions that look about 2 tablespoons in size each.
- Roll into balls with your hands. Make an indentation in the ball with your thumb, and insert a marshmallow. Pinch the dough ball closed, and roll each ball into the sugar-citric acid mixture. Press one or more of the 22–24 sour gummy candies into the top of each ball. Place 6 cookies on each sheet pan, spacing at least 3 inches apart.
- Bake one pan at a time, rotating halfway through baking. Bake until the sides are set and the tops have cracked, 12–14 minutes.
- Transfer sheet pans to a wire rack, and let the cookies cool on the pans to room temperature. Cookies can be stored in an airtight container at room temperature for up to 3 days.
Video
Notes
The recipe yield depends on how large you scoop the cookies. You can make about 12 large bakery-style cookies, or up to 24 smaller cookies. Your choice!