Lemon Cookies
A melt in your mouth soft and cake-like, lemon infused cookie topped with a vibrantly lemony, sweet icing finish. A completely enjoyable cookie meant to be served year round!
Servings: 32
Ingredients
- 2 cups (283g) all-purpose flour (scoop and level to measure)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cups (250g) granulated sugar*
- 12 Tbsp (170g) unsalted butter, at room temperature
- 1 1/2 Tbsp fresh lemon zest
- 1 large egg
- 1 large egg yolk
- 1 1/2 Tbsp fresh lemon juice
- 1 tsp vanilla extract
Icing
- 1 1/4 cups (150g) powdered sugar
- 2 1/2 Tbsp fresh lemon juice
Instructions
- In a large mixing bowl whisk together flour, baking powder, baking soda and salt.
- In a separate large mixing bowl using an electric hand mixer blend together granulated sugar, butter and lemon zest until combined then increase speed to high and whip for about 1 minute until it's slightly pale and fluffy.
- Mix in egg and egg yolk, then blend in 1 1/2 Tbsp lemon juice and the vanilla extract (mixture may look a little separated because of the acidity that's okay). If desired add a little natural yellow food coloring if you want a more yellow cookie.
- Add flour mixture to butter mixture and mix on low speed until combined. Scrape down bowl and fold dough with a spatula a few times to ensure it's evenly combined. Spread dough out even.
- Chill dough in fridge for 45 to 60 minutes until it's not so sticky to work with (chilling will also help the cookies spread less).
- Preheat oven to 350 degrees during last 10 minutes of chilling cookies.
- Line rimmed 18 by 13-inch baking sheets with parchment paper. Scoop dough out about 1 1/2 Tbsp each (28g) and roll into a ball (they should be about the size of a golf ball). Transfer 12 cookie dough balls to prepared baking sheet, spaced evenly apart**. Keep remaining dough chilled.
- Bake in preheated oven until slightly under-baked in center, about 9 minutes. Let cool on pan 5 minutes then transfer to a wire rack to cool completely, repeat baking with remaining cookie dough.
- Once cookies have cooled mix together powdered sugar with 2 1/2 Tbsp lemon juice. Glaze should have a medium, creamy thickness, drippy but not really runny. Either spoon glaze over cookies and spread into a circle, or pipe glaze from a small resealable bag with the corner cut.
- Let glaze set before storing cookies.
Notes
- *For a slightly less sweet cookie you can use 1 cup sugar. I like them either way.
- **If you want cookies that are thinner and less puffy that spread more, then flatten dough balls slightly before baking.