Description
A simple roll-out and shape cookie recipe that is similar to a sugar cookie with a lemon twist.
Ingredients
For the cookies
- 3 cups all-purpose flour
- 1/2 tsp salt
- 1 stick unsalted butter
- 1 cup granulated sugar
- 1 cup confectioner’s sugar
- 2 eggs
- 1 tbsp vanilla extract
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
For the glaze
- 1 cup confectioners’ sugar
- splash of almond extract
- 2–3 tablespoons of milk or water
Instructions
For the cookies
- In a medium bowl whisk flour and salt and set aside.
- In a large bowl or mixer beat butter with sugars until light and fluffy.
- Add egg one at a time mixing well in between
- Add vanilla, lemon juice, and zest, mix well.
- Lastly, add the flour mixture and mix on medium until blended well.
- Wrap the dough in parchment paper and chill for at least 30 minutes.
- Preheat the oven to 325 degrees F while the dough is chilling. ( If you are doing a quick chill in the freezer)
- Roll out onto a surface coated with confectioners sugar and cut into shapes. You can also roll dough into a ball and flatten and place it on the pan.
- Bake on a parchment-lined baking sheet with the rack in the upper two-thirds of the oven for 10-12 minutes. (ovens will vary)
For the glaze
- Place about 1 cup of confectioners’ sugar in a small bowl.
- Add a splash of vanilla, almond extract, or lemon to the sugar. (I used almond extract)
- Add milk or water a tablespoon at a time and whisk until incorporated well. Add additional confectioners sugar until glaze reaches desired consistency.
- Glaze cookies once they are completely cooled.
Notes
This dough works best when chilled all the way through. I coated the dough with a lot of confectioner’s sugar to prevent sticking.
Lining the baking sheet with either parchment paper or a baking mat for less mess and easy removal of baked cookies.