Lemon Cookies
Soft and chewy Lemon Cookies covered in a tangy lemon icing will add a little sunshine to your day no matter what. Plus, they are easy to make and freezes well for when you need a sudden pick-me-up treat at any time of the day.
Servings: 20 cookies
Equipment
- Zester
Ingredients
Cookie dough
- 4 oz unsalted butter room temperature, 113 g
- ¾ cup granulated sugar 137 g
- 2 tsp lemon zest from 2 large lemons
- 1 large egg room temperature
- ½ teaspoon vanilla extract
- 1 ½ cup flour 200 g
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
For rolling (optional)
- 2 tablespoon granulated sugar
Lemon icing
- ½ cup powdered sugar 50 g
- A pinch of kosher salt
- 1 tablespoon freshly squeezed lemon juice
- Zest of ½ a lemon
Instructions
- Preheat the oven to 350°F.
- Add sugar and lemon zest to the stand mixer bowl and whisk together releasing the lemon essential oil.
- Add softened butter and beat with the paddle attachment until light and fluffy.
- Add the egg, and vanilla extract to the sugar mixture and beat until smooth.
- Sift flour, and baking powder into a small mixing bowl. Stir in the kosher salt. Add the flour mixture to the stand mixer bowl and stir until just combined.
- Portion the dough with a medium cookie scoop and roll into balls. If the dough is too soft and sticky at this point, refrigerate it for about 10 minutes, and then roll into balls.
- Add granulated sugar into a small bowl if using. Roll the cookie dough balls in granulated sugar. Place them on a lined baking sheet about 2” apart.
- Baked for 11 minutes until the bottom edges are golden brown. Remove from the oven and allow the cookies to cool on the baking sheet for 5-10 minutes before moving them to a wire rack to cool completely.
- To make lemon icing, add lemon juice, powdered sugar, salt and lemon zest into a small bowl. Mix with a whisk until smooth.
- Dip the completely cool lemon cookies into the icing, allow the excess to run off back into the bowl. Place the dipped cookies onto a wire rack and allow the icing to solidify.
Notes
- Rolling the dough balls in granulated sugar will yield a nice sparkling crust and is highly recommended, especially if you’re not planning to dip the cookies in icing afterward.
- Chilling the portioned cookie dough for 10 minutes will make it easier to roll them into rounder balls, but it is not absolutely necessary to chill the dough before baking.
- You can use this same dough to make lemon crinkle cookies. You’ll need 2 tbsp of granulated sugar + ⅓ cup of powdered sugar for rolling.
- For crinkle cookies, you’ll need to refrigerate the dough at least 1 hour or preferably overnight. Roll them in granulated sugar first and then powdered sugar and bake at the same oven temperature for 12 minutes. Chilling the dough is a must if you want to produce crinkles.
Nutrition
Serving: 30g | Calories: 123kcal
