My friend Johnathen has been asking me for far too long to write down the recipe for my Lemon Cookies (for over a year!). Johnathen, I really did intend to do this much sooner. Every single time I whipped up a batch of these cookies I would eat them before I could even get the chance to photograph the little lemony morsels of heaven. For this particular batch, I enlisted two sous chefs to help me complete the process. Jonas (You can see the monster eggs Jonas and I made on my blog as well!) and Isabella were there to assist in the baking process, but also to ensure that I didn't eat all of the cookies in my kitchen alone shamefully. With three people in the baking, we completed this easy recipe before we knew it and were grubbing on cookies in no time. I even had some left over for pictures!
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
3/4 cup granulated sugar
2 tablespoons lemon zest
1 cup salted butter at room temperature
1/2 teaspoon vanilla or almond extract
For the glaze:
1 cup powdered sugar
3-4 teaspoons fresh squeezed lemon juice
1: Preheat the oven to 350 degrees F. Line three cookie sheets with parchment paper and set aside for later.
2: In a small bowl, mix together the sugar and lemon zest with your fingers until fully incorporated and fragrant.
3: In a standard mixer, beat the sugar/lemon mixture and butter until light and fluffy.
4: Beat in egg and vanilla extract until smooth.
5: Slowly add in the flour and baking powder and beat on low speed until fully incorporated.
6: Using a tablespoon to measure even cookies, roll each ball of dough into a sphere and then flatten before placing on a cookie sheet. Cookies should be spaced an inch and one half apart.
7: Bake cookies for 12-15 minutes or until they turn a very light brown.
8: Allow the cookies to cool completely before glazing
For the glaze...
1: Mix the powdered sugar and lemon juice together until a smooth.
2: Dip each cookie face down into a bowl of glaze, allow the glaze to harden completely before