Description
These delightful Lemon Cookies boast a tender, buttery crumb with a vibrant citrus zing. Infused with fresh lemon zest and juice, and finished with a sweet lemon glaze, they offer a perfect balance of tartness and sweetness. Ideal for afternoon tea or a refreshing dessert, these cookies are easy to prepare and sure to brighten any cookie platter.
Ingredients
Scale
Cookie Dough Ingredients
- 16 tablespoons unsalted butter
- 1 1/2 cups granulated sugar
- 3 lemons (for zest and juice)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons lemon extract
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 cups all-purpose flour
Glaze Ingredients
- 1 1/2 cups powdered sugar (1/2 cup for rolling, 1 cup for glaze)
- 2 tablespoons lemon juice (reserved from lemons)
Instructions
- Prepare Lemons: Zest the lemons using a zester until you have 3 tablespoons of zest. Juice the lemons using a citrus juicer to obtain 2 tablespoons of juice. Set the lemon juice aside for making the glaze later.
- Mix Dough: In a stand mixer, combine the unsalted butter, granulated sugar, and lemon zest. Beat on medium speed until the mixture is creamy and smooth, resembling the texture of peanut butter, about 2 to 3 minutes. Add the eggs, vanilla extract, and lemon extract, and continue beating until well combined. Scrape down the bowl sides to ensure even mixing. Next, add the baking powder, salt, and flour. Mix on low speed until the dough comes together and there are no dry streaks.
- Chill Dough: Cover the dough tightly with plastic wrap or place it in an airtight container. Refrigerate for 20 minutes to firm up, making it easier to handle when shaping.
- Prepare Work Surface: Line a large plate with parchment paper. Pour 1/2 cup of powdered sugar into a small bowl for rolling the dough balls.
- Shape Dough Balls: Divide the chilled dough into approximately 1/4 cup-sized portions (around 60 grams each). Roll each portion into a smooth ball, then roll the balls thoroughly in the powdered sugar to coat. Place coated balls on the parchment-lined plate. Repeat until all dough is used.
- Preheat Oven and Chill Cookies: Place the dough balls back into the refrigerator for 20 minutes or freeze for 10 minutes to firm up again. Meanwhile, preheat the oven to 325°F (162°C) and line a large sheet pan with parchment paper.
- Bake Cookies: Arrange 6 dough balls spaced apart on the prepared baking sheet. Bake in the preheated oven for 10 to 15 minutes, or until the cookies are puffed and edges turn slightly golden. Remove from oven and let them cool on the pan for 5 minutes before transferring to a wire rack to cool completely. Repeat baking with the remaining dough balls.
- Prepare Lemon Glaze: In a bowl, whisk together 1 cup powdered sugar with 2 tablespoons reserved lemon juice until smooth and free of lumps. Transfer the glaze to a zip-top plastic bag, snip off a small corner, and drizzle the glaze evenly over the cooled cookies.
- Serve: Enjoy the lemon cookies at room temperature or chilled for a refreshing treat.
Notes
- Use freshly zested and juiced lemons for the best citrus flavor.
- Make sure to chill the dough and dough balls as indicated to maintain shape and texture during baking.
- All-purpose flour is recommended; slightly spoon and level for accurate measurement.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
- For a stronger lemon flavor, you can add an extra teaspoon of lemon zest, but do not increase juice as it might affect dough consistency.
