Zesty Lemon Cookies (Print Version)
# Ingredients:
→ Cookies Mix
01 -
1/4 tsp salt
02 -
1/4 cup cornstarch
03 -
2 cups plain all-purpose flour
04 -
1 tsp of vanilla extract
05 -
2 tbsp freshly squeezed lemon juice
06 -
1 tbsp zest of a lemon
07 -
1/2 cup powdered sugar
08 -
1 cup (2 sticks) of softened unsalted butter
→ Sugar Coating
09 -
1 tsp grated lemon zest (optional for extra kick)
10 -
1 cup of powdered sugar
# Instructions:
01 -
Get a big mixing bowl and cream together the butter and powdered sugar until it's light. Stir in the lemon zest, juice, and vanilla until smooth. In another bowl, combine the flour, salt, and cornstarch. Slowly add the dry ingredients to the butter mix and stir till you get a soft dough.
02 -
Split the dough into two equal chunks and roll each into a log about 1.5 inches wide. Wrap in plastic wrap and stick them in the fridge for at least 60 minutes or until firm enough.
03 -
Warm up your oven to 350°F (175°C). Line baking trays with parchment. Slice the cold dough into 1/4-inch thick rounds and lay them about an inch apart on the trays. Bake for 10–12 minutes, just until the edges get a gentle golden shade. Let the cookies cool briefly on the trays.
04 -
While cookies are still warm, roll them gently in powdered sugar. If you want a stronger lemon flavor, mix in a bit of lemon zest with the sugar before rolling. Afterward, let them sit on a cooling rack until they're completely cool. You can coat them in sugar again for a thicker layer if you like.
# Notes:
01 -
To Store: Keep cookies in a sealed container on the counter for up to a week or in the freezer for 3 months max.
02 -
Swaps: For a change, use lime or orange zest and juice instead of lemon.
03 -
Optional Topping: Add a lemon drizzle using powdered sugar mixed with a splash of lemon juice for some extra sweetness.