Lemon Cookies
Lemon cookies mixed with lemon zest, lemon juice, and lemon extract, baked to a delicate edge of golden brown, and drizzled with a lemon glaze for a delightful, bright bite every time.
Servings: 16 Cookies
Ingredients
10-minute Creaming Process
- 113 g butter 1 stick, cold or room temperature
- 50 g light brown sugar
- 100 g granulated sugar
- 1 egg
Lemon Flavorings
- 1 tsp lemon extract
- 2 tbsp lemon juice
- 3 tbsp lemon zest 3 lemons
Dry Ingredients
- 240 g all-purpose flour
- 1 tbsp corn starch
- 3/4 tsp baking soda
- 1/2 tsp salt
- 50 g nonfat dried milk
Lemon Glaze
- 80 g powdered sugar
- 1-2 tbsp lemon juice
Notes
Lemon Cookies
- Attach the large bowl with butter and sugars to stand mixer, or prepare hand mixer. Start mixer on low speed, then increase speed to medium. Mix on medium speed for 3 minutes.
- Decrease the speed to low and mix in the egg. Increase speed and mix on medium-high speed for an additional 7 minutes.
- Decrease speed to low and mix in lemon flavorings until incorporated.
- On low speed, mix in dry ingredients for 30-45 seconds. If dry ingredients are not fully incorporated after this time, remove the bowl from the mixer and mix with a rubber spatula by hand until fully incorporated.
- Preheat the oven to 350 degrees. Prepare sheet pan with parchment paper.
- Scoop the dough with a #16 (2.75 oz) cookie scoop and drop onto prepared sheet pan (6 scoops per half sheet pan).
- OPTIONAL: Cover with plastic wrap and refrigerate for 1 hour to 1 full day for more flavor and less spread.
- Bake for 12 minutes until the edges are just golden brown.
- Transfer to cooling rack and bake the remaining batches.
Lemon Glaze
- In a medium bowl, whisk the powdered sugar and lemon juice until you reach your desired consistency. Use more lemon juice for a loose drizzle. Use less lemon juice for a denser glaze. Drizzle on top of the cooled cookies.