Lemon Cookies
These tasty lemon cookies are made entirely from scratch with fresh lemon zest, lemon juice, and a zesty lemon glaze topping.
Servings: 8 cookies
Calories: 308kcal
Equipment
- Digital scale
Ingredients
For the Lemon cookies
- 150 g Unsalted butter room temperature
- 150 g Granulated sugar
- Zest of 1 lemon
- 1 tablespoon Lemon juice freshly squeezed
- 1 Egg room temperature
- 1 teaspoon Vanilla extract
- 200 g All purpose flour
- 1 Teaspoon Salt
- 1 Teaspoon Baking soda
For the Lemon glaze
- 90 g Powdered sugar
- 1 tablespoon Lemon juice freshly squeezed
Instructions
Lemon Cookies
- Zest 1 large organic lemon and massage the zest into the granulated sugar.
- Mix in the egg, lemon juice, and vanilla, just until combined.
- Mix flour, salt, and baking soda together, then add the mixture to the wet ingredients. Fold together with the help of a rubber spatula.
- Prepare 2 baking pans with parchment paper.
- Divide the dough into 8 equal balls (using a digital scale is handy or use an ice cream scopper) and place them onto the parchment paper, leaving enough space between them to be able to spread. I recommend baking 4 lemon cookies per baking sheet. Chill them for an hour.
- Pre-heat oven to 175 C / 347°F (no fan).
- After one hour of chilling time, bake the cookies for 15 minutes.
- Let the lemon cookies rest for a few minutes, then carefully remove them from the parchment and let them cool on a cooling rack. The cookies will further set as they cool.
Lemon glaze
- Mix the freshly squeezed lemon juice and powdered sugar together. The glaze should not be too runny or too thick, so adjust the consistency as necessary by either adding more powdered sugar or more juice.
- Apply the glaze on top of the lemon cookies with the help of a piping bag or spoon. Then sprinkle the cookies with some lemon zest.
- Store the cookies at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes
INGREDIENT NOTES:
- Measure your ingredients with a digital scale for accuracy.
- Use room temperature ingredients, eg. egg and butter.
- Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking.
- Do not overmix the dough when adding the dry ingredients. Only fold it until thoroughly combined.
- Respect the chilling time in the cookie recipe. Do not skip it, or the cookies might end up very flat.
- Try not to overbake your lemon cookies if you prefer them fudgy and gooey.
- For the glaze; if it is too thick, add more lemon juice. If it is too thin, add more powdered sugar.
Nutrition
Calories: 308kcal | Carbohydrates: 49g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 438mg | Potassium: 44mg | Fiber: 1g | Sugar: 19g | Vitamin A: 498IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
