Boy, do I love lemon everything! My wedding cake was lemon poppyseed if that tells you anything. I'm more of a cook than a baker and a lot of times when I bake it starts with a box, but I set out to bake something from scratch to bring to the in-laws and was inspired by this recipe I found for soft buttery lemon cookies with a sugary lemon glaze. Simple ingredients and most of them you should have on hand making this a budget friendly treat.
Ingredients:
2 1/4 cups all-purpose flower
1/2 tsp baking powder
1/2 tsp salt
3/4 cup granulated sugar
Zest from 2 large lemons
1 cup butter, unsalted at room temp
1 egg
1 tsp vanilla extract
Glaze:
1 cup powdered sugar
5 tsp fresh lemon juice
Preheat oven to 350 degrees. Line 3 baking sheets with parchment paper and set aside.
Combine flour, baking powder, and salt in small bowl - set aside.
Combine granulated sugar and lemon zest in small bowl using hands until fragrant.
Beat butter and sugar/zest mixture until smooth. Beat in egg and vanilla extract. Slowly beat in flour mixture on low until a dough forms.
Scoop dough by tablespoons and form into ball by rolling in the palm of your hand. Place 2 inches apart on cookie sheet and gently press down on dough balls with the palm of your hand.
Bake for 12-14 minutes until cookies are a slight golden brown on bottom. Rest on cookie sheet for a few minutes and transfer to cooling rack. Cool completely before icing.
Combine glaze ingredients and dip the top of each cookie and return to cooling rack. Glaze will set up in 20 minutes. Cookies will stay fresh for 2-3 days in airtight container. Yields around 3 dozen cookies.
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