Can I use bottled lemon juice instead of fresh lemons?

Fresh lemons are best in this recipe and the flavour would not be the same at all using bottled lemon juice.

Can I freeze lemon cookies?

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.

What do you do with a lot of lemons?

Make Lemon Drizzle Cookies! This is a great way to use up lemons that you have sitting in the fridge.

Lemon Drizzle Cookies Recipe |

Description

A shortbread type cookie that is flavoured with lemon, then drizzled with a delicious lemony icing. They are the perfect cookie to go along with a cup of tea or tall glass of milk.

Ingredients

Scale

2 and 1/4 cups all purpose flour

1/2 tsp. baking soda

1 cup softened butter

1/4 cup granulated sugar

1 egg at room temperature

3 tbsp. lemon zest, divided

1 and 1/4 tsp. vanilla, divided

3 tbsp. granulated sugar (for dipping the glass into and flattening the cookies)

1 cup powdered sugar

4 to 5 tsp. lemon juice

Instructions

In a small mixing bowl, combine flour, and baking soda. Stir well to combine and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream together butter and sugar until light and fluffy.
Beat in eggs, 1 tablespoon, plus two teaspoons of lemon zest until well blended.
Using a wooden spoon, or by hand, gradually beat in the flour mixture being careful not to over mix.
Drop dough by 1/4 cupfuls onto parchment paper lined or ungreased cookie sheet, spacing them three inches apart.
Using a small glass that has been dipped in granulated sugar, flatten the dough until three inches in diameter.
Bake in 375F oven for 12 to 14 minutes or until cookies are just set and the edges are light golden brown.
Cook on cookie sheet for one minute, then remove immediately to cooling rack. They will brown quickly.
Cool completely.
For the icing, combine powdered sugar, lemon juice, 1 tbsp. plus 1 tsp. of lemon zest and 1/4 tsp. of vanilla. Add more lemon juice or icing sugar until desired consistency is reached.
Place icing in decorator bag and pipe onto the cookies in criss cross patter or you can drizzle the icing with a spoon onto the cookies.

Notes

Cookies will keep at room temperature for up to five days or can be frozen for up to 3 months.
To freeze cookies, place in layers between sheets of waxed paper in an airtight freezer container.

Category: Dessert, cookies
Method: Oven Baked
Cuisine: American

Keywords: Spring, Easter cookies