This week I’ve had such a sweet and decided to bake something. I’m a huge fan of lemon, lemon curd is my favorite, so naturally my first instinct was to make some lemon cookies. They have a wonderful balance between tart and sweet. I found a recipe online which you can check out.
Here are the ingredients that you will need:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 large egg
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 stick of unsalted butter
- 1 tbsp. grated lemon zest
- 2 tbsp. fresh lemon juice
- 1 tsp. pure vanilla extract
- 2 cups confectioners sugar
- 2 tbsp. grated lemon zest
- 1/3 cup fresh lemon juice
I’m not a huge baker and really like simple recipes so this seemed like a perfect choice to me. Plus most of the ingredients I already had at home, many of you might too.
Okay, let’s get started, preheat your oven to 350 degrees. Grab a medium sized bowl and whisk together flour, salt, baking soda, and that lemon zest you worked so hard on (For all the lemon zest I used a total of 4 lemons and I really hate zesting them). Next, you’ll want to grab your sugar and room temperature butter. Plop them in a large bowl and mix well with an electric mixer, hand or standing, makes no difference. Once the butter and sugar are well combined or as combined as their gonna get, add the vanilla extract, egg, and lemon juice to the mixture. Mix until well combined again.
Once that’s all mixed up, you’ll want to start slowly mixing in the flour. Make sure your mixer is on low and you’re taking you time. Otherwise, you might get flour and batter all over you and your kitchen. No one wants to clean that up.
Now comes the fun part, eating the dough! I mean… making the cookies. The recipe calls for tablespoon sized cookies but I wanted to stretch mine out a bit so I did about 1/2 tablespoon, maybe even a little less. Bake until the edges or just golden brown (about 15 minutes), any longer and you’ll be unhappy.
While your cookies are baking you can get started on the lemon glaze which is super easy. Now whisk together your confectioner’s sugar, lemon zest, and juice in a small bowl. Whisk until nice and smooth. The lemon glaze is all done, told you it was super easy.
Once your cookies are done cooking you can transfer them to either a wire rack or a cool baking sheet. I didn’t have a wire rack so I used a large baking sheet.
Let your cookies cool completely and then spoon the lemon zest onto your cookies. Use as much or as little as you want. Let the lemon glaze settle for about an hour and then enjoy those delicious lemon concoctions.
I’ve also found storing them in old Christmas cookie tins keeps them soft and fresh. So if you have any lying around now is the time to break them out.
I hope you enjoyed this recipe as much as I have and hope you found it helpful in some way. Tell me what you think down in the comments below. Did you make any changes to the recipe?