Arnold Palmer Cookies

10 T (140 g) unsalted butter, at room temperature beat beat beat beat ball with #50 disher (23 g) join and ball roll in sugar smoosh bake 13 minutes at 350°F cool on pan 5 minutes cool on rack
1 c (200 g) granulated sugar (maybe try less next time—150g?)
zest of 2 large lemons
1 T lemon extract
¾ t baking powder mix
½ t baking soda
½ t kosher salt
1 large egg  
1¾ c (245 g) all-purpose flour  
7 t tea from regular bags like Red Rose or something. Adjust depending on strength and coarseness. grind mix beat beat ball with #50 disher (23 g)
1 large egg beat
10 T (140 g) unsalted butter, at room temperature beat beat
½ c (110 g) packed dark brown sugar (maybe try less next time—85g?)
½ c (100 g) granulated sugar (maybe try less next time—75g?)
¾ t baking powder mix
½ t baking soda
½ t kosher salt
1 c (140 g) all-purpose flour  
½ c (75 g) whole-wheat flour

Make the lemonade cookie dough

  1. Beat the butter, sugar, lemon zest, and lemon extract together on medium speed until the mixture looks lighter in color than when you started, about 1 minute.
  2. Add the baking powder, baking soda, and salt, beating until the batter is pale yellow, about 30 seconds.
  3. Add the egg and beat until incorporated.
  4. Add the flour and beat until a dough forms.
  5. Scoop out the dough and transfer to a clean bowl.

Make the iced tea cookie dough

  1. Grind the tea (after measuring it). You can do this in a spice grinder or by placing it in a zip-top plastic bag and using a rolling pin to crush the leaves.
  2. Add the egg to the tea and beat to blend.
  3. Place the butter and both sugars in the bowl of the stand mixer (no need to wash it after making the lemon dough) and beat together on medium speed until the mixture looks lighter in color than when you started, about 1 minute.
  4. Add the baking powder, baking soda, and salt and beat for about 30 seconds to incorporate.
  5. Scrape the egg and tea into the bowl and beat for about 30 seconds more to incorporate.
  6. Add both flours and beat until a dough forms.

Finish the cookies

  1. Make a ball of lemon dough. Use a #50 disher for about 23g of dough and roll into a ball.
  2. Make a same-sized ball of tea dough.
  3. Combine the two balls and roll them together into one big ball.
  4. Roll the ball in sugar. Smoosh it on a cookie sheet. For fun, smoosh each ball at a different angle.
  5. Repeat until you fill up a cookie sheet. The cookies spread like crazy; I get 9 on a full-sized pan.
  6. Bake at 350°F for about 13 minutes.
  7. Cool on baking sheet about 5 minutes.
  8. Cool completely on a rack.

Adapted from SprinkleBake's adaptation of Irvin Lin's recipe. I reduced the sugar and omitted the glaze.