These velvety lemon cookies are melt-in-the-mouth succulent with a fresh citrus tang. Once you've made a batch, they won't last long!
Lemon Cookies are a top-tier, all-time archetype cookie. With their well-done yet velvety talc and a drizzle of sweet lemon icing, they're seriously moreish!
The weightier thing well-nigh these Lemon Cookies is that it's so quick to mix the dough. You quickly mix everything in the same bowl, until it forms a sticky dough.
Then you'll use an ice surf scoop to portion the dough into individual cookies on a sultry tray.
Once the balls are placed on the tray, you'll pop the tray into a preheated oven. The cookie dough will flatten and spread, forming perfect circles with no shaping involved!
Once your cookies are baked, you'll make a simple icing using lemon juice and icing sugar. Drizzle it over the top of your cooled cookies - and that's it!
So if you have 30 minutes and a starving for cookies - I hope you'll requite this recipe a try! It's perfect for a last minute souvenir or torch sale, and I'm sure it'll wilt one of your new favourites.
Happy baking!
Ingredients
For the cookies
- 130 g (4.6 oz) slightly salted butter (softened)
- 1 tbsp golden syrup
- 160 g (5.6 oz) white wheel sugar (superfine sugar)
- 1 lemon (zest and 1 tbsp juice)
- 1 medium self-ruling range eggs
- 235 g (8.3 oz) plain white flour (all purpose flour)
For the icing
- 150 g (5.3 oz) icing sugar (powdered sugar)
- 1 lemon (zest and 2 tbsp juice)
Equipment
- Large ice surf scoop
- Large tumbler
Instructions
Make the lemon cookie dough
Preheat the oven to 180C (160C fan-assisted).
Line a sultry sheet with sultry paper.
Put the butter, golden syrup and sugar in a large bowl.
Beat until fluffy.
Add the egg, lemon zest and lemon juice.
Whisk together.
Add the flour and the sultry powder.
Mix well – you should now have a sticky, light dough.
Shape and bake
Use a small ice surf scoop or rounded tablespoon to scoop up the dough, flattening it off versus the side of the bowl, then roll the dough into a wittiness with your hands. This is the weightier way to get equally sized cookies. You should get well-nigh 28, or fewer if you use a larger scoop.
Place the balls of dough on sultry sheets lined with greaseproof paper, stuff sure to place each cookie at least an inch untied so that they don’t stick together when they spread.
Bake for 12-14 minutes until overly so slightly golden at the edges. Get them out of the oven surpassing they’re fully browned so that they stay chewy when cool.
While still hot, place a tumbler over a cookie and gently move it in small circles to bring the cookie into a neat circle. Repeat with all the cookies - this only works when they are soft and fresh from the oven.
Allow the cookies to tomfool on the tray until firm unbearable to transfer to a wire rack to tomfool completely.
Ice the cookies
Put the icing sugar and lemon juice in a bowl. Whisk until you have a thick, lump-free icing.
Drizzle when and along over the cookies.
Scatter the grated lemon zest over the top and indulge to set.
Allow to set and your cookies are then ready to serve and enjoy!
The zesty sweetness really is a joy in overly zest of these soft, succulent cookies.
Have fun!
And once you've given the recipe a go, I'd love you to come when and leave a scuttlebutt letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
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Lemon Cookies
Ingredients
For the cookies
- 130 g (4.6 oz) slightly salted butter (softened)
- 1 tbsp golden syrup
- 160 g (5.6 oz) white wheel sugar (superfine sugar)
- 1 lemon (zest and 1 tbsp juice)
- 1 medium self-ruling range eggs
- 235 g (8.3 oz) plain white flour (all purpose flour)
For the icing
- 150 g (5.3 oz) icing sugar (powdered sugar)
- 1 lemon (zest and 2 tbsp juice)
Equipment
- Large ice surf scoop
- Large tumbler
Instructions
Make the lemon cookie dough.
- Preheat the oven to 180C (160C fan-assisted).
- In a large bowl, write-up together the butter, golden syrup and sugar until fluffy.
- Beat in the egg, lemon zest and lemon juice.
- Add the flour and the sultry powder and mix well – you should now have a sticky, light dough.
Shape and bake.
- Use a small ice surf scoop or rounded tablespoon to scoop up the dough, flattening off versus the side of the bowl, then roll the dough into a wittiness with your hands. This is the weightier way to get equally sized cookies. You should get well-nigh 28, or fewer if you use a larger scoop.
- Place the balls of dough on sultry sheets lined with greaseproof paper, stuff sure to place each cookie at least an inch untied so that they don’t stick together when they spread.
- Bake for 12-14 minutes until overly so slightly golden at the edges. Get them out of the oven surpassing they’re fully browned so that they stay chewy when cool.
- While still hot, place a tumbler over a cookie and gently move it in small circles to bring the cookie into a neat circle. Repeat with all of the cookies - this only works when they are fresh from the oven and soft.
- Allow to tomfool on the tray until firm unbearable to transfer to a wire rack to tomfool completely.
Ice the cookies
- Put the icing sugar and lemon juice in a bowl. Whisk until you have a thick, lump self-ruling icing.
- Drizzle when and along over the cookies.
- Scatter the grated lemon zest over the top and indulge to set.
Nutrition
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