What do you do with a lot of lemons? Make Lemon Drizzle Cookies! Larger in size, these are delightful and so easy to make. This recipe makes one dozen cookies - a nice small batch that can easily be doubled.
Lemon Drizzle Cookies feature a lemony shortbread cookie with a tangy icing to compliment this delicious cookie. These cookies have spring written all over them but I can attest they are equally delicious to brighten up a cold winter day!
I really liked that this was a small batch recipe and so quick and easy to whip up. You could easily double this recipe if you wanted an extra dozen!
WHY YOU'LL LOVE THIS RECIPE
- if you're looking for a small batch recipe, this is it! This recipe yields one dozen three inch cookies.
- they are bursting with lemon flavour. With a fair-sized portion of lemon zest, these cookies bring a zing in every bite.
- this recipe is quick and easy to make with basic ingredients.
- they taste like a lemon shortbread cookie with lemon glaze. Sweet & tangy at the same time - so delicious!
INGREDIENTS AND SUBSTITUTIONS
- In this recipe, it is really important to use fresh lemons for the juice and the zest. Fresh lemons give you authentic lemon flavour.
- Bring the egg to room temperature before baking. Take the egg out of the fridge a half hour to an hour before you start the recipe.
- Butter should be softened at room temperature. To test for softness, you should see an indentation in the butter when pressing the top of the butter with your finger.
- I like to start out using a stand mixer (or hand mixer) with this recipe, then finish the final step by hand.
- Cream the butter and sugar together until it is light and lemony in colour.
- Scrape down the sides often as you're mixing to ensure even distribution of the ingredients.
- Next, you will add in the egg, vanilla and lemon zest. Mix just until it is well blended. Be careful not to over mix it.
- During the next step, I like to use a wooden spoon and add in the flour/baking soda mixture a bit at a time. This is not an overly wet dough. You can also mix it by hand.
- The key during this step is not to over-work your dough.
- No chilling required for this recipe ! You can scoop it out using a large cookie scoop or a quarter-cup measuring cup.
- Place the dough onto a parchment paper-lined cookie sheet or use a Silpat baking mat as shown in photo below. If you don't have either, use the plain cookie sheet without greasing it.
- Use the bottom of a small glass that has been dipped in granulated sugar and flatten the dough until the cookies are 3 inches in diameter.
- Bake the cookies in a preheated 375F oven for 12 to 14 minutes until the cookies are just set and edges are light golden brown.
- Cool on cookie sheet for one minute and remove immediately. Keep an eye on them as they can brown quickly. Remove them to a wire rack to cool.
- The icing/drizzle is really a matter of personal preference. I like to keep it a little bit thicker so that I can pipe it onto the cookies in whatever pattern I choose. There's a bit more control than just drizzling with a spoon. You can adjust the thickness of the icing by adding more or less lemon juice until you reach the desired consistency.
- I like to use a disposable decorator bag, but you can also use a zippered bag and cut the corner easily to pipe it on that way. You can also drizzle the icing from a spoon onto the cookies.
- Allow the cookies to sit for about 15 minutes until the icing starts to set up - if you can resist 🙂
Fresh lemons are best in this recipe and the flavour would not be the same at all using bottled lemon juice.
Yes! You can place them in an airtight freezer container between sheets of parchment or waxed paper for up to three months.
Thaw for thirty minutes before eating.
Make Lemon Drizzle Cookies! This is a great way to use up lemons that you have sitting in the fridge.
I would love it if you could please leave a comment below and rate this recipe!