Lemon Drizzle Cookies Recipe

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.

this recipe!

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.

INSTRUCTIONS

• 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 🙂

I would love it if you could please leave a comment below and rate this recipe!

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