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Lemon Cookies

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Lina Murphy

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Ingredients:

For the Lemon Cookies:

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup unsalted butter, softened
  • 1 large egg
  • 2 tablespoons lemon zest
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon vanilla extract

For the Lemon Icing:

  • 1 1/2 cups powdered sugar
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons milk
  • 2 tablespoons lemon zest

Instructions:

  1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to ensure the cookies don’t stick and bake evenly.
  2. Prepare the Dough: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set this mixture aside. In a large bowl, use a stand or hand mixer to cream together the butter and sugar until the mixture is light and fluffy. This should take about 5 minutes on medium speed.
  3. Combine Ingredients: Add the egg, lemon zest, lemon juice, and vanilla extract to the butter mixture. Mix until everything is well incorporated. Gradually add the flour mixture to the wet ingredients in three parts, mixing on low speed just until combined.
  4. Shape the Cookies: Using a 1 1/2 tablespoon cookie scoop, place rounded mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  5. Bake the Cookies: Bake for 10-12 minutes, or until the edges are very lightly browned. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to cooling racks.
  6. Prepare the Icing: In a small bowl, whisk together powdered sugar, lemon juice, milk, and lemon zest until smooth. Once the cookies are completely cooled, drizzle the icing over them and let it set on the cooling racks.

Notes:

  • Preheat your oven for at least 20 minutes and use parchment paper or silicone mats to prevent sticking.
  • Whip the butter and sugar until light and fluffy for the best texture, about 5 minutes with a mixer.
  • To test the dough, bake one or two cookies first. If they spread too much, refrigerate the dough for about 40 minutes before baking.
  • Fresh lemon juice and zest enhance the flavor significantly, so avoid substitutes if possible.
  • For a more uniform appearance, use a 1 1/2 tablespoon cookie scoop or roll the dough into balls by hand.

Nutrition:

  • Calories: 212 kcal
  • Carbohydrates: 30g
  • Protein: 2g
  • Fat: 10g
  • Saturated Fat: 6g
  • Cholesterol: 33mg
  • Sodium: 102mg
  • Sugar: 19g

Serving and Storage Tips:

Serving Tips

  1. Serving Temperature: Lemon cookies are delightful at room temperature. If you prefer, you can slightly warm them in the microwave for a few seconds to soften the icing before serving.
  2. Presentation: For a beautiful presentation, arrange the cookies on a platter and garnish with additional lemon zest or a few lemon slices. They make a charming addition to any dessert table or tea party.
  3. Pairing: These cookies pair wonderfully with a cup of tea or a glass of milk. Their bright, citrusy flavor complements both hot and cold beverages.
  4. Portioning: Use a cookie scoop to ensure uniform size, which helps in even baking and makes for a more attractive presentation.

Storage Tips

  1. Cooling: Allow the cookies to cool completely on a wire rack before storing. This prevents condensation from forming, which can make the cookies soggy.
  2. Storage Container: Store the cooled cookies in an airtight container to maintain their freshness. You can layer them with parchment paper to prevent sticking.
  3. Room Temperature: These cookies can be stored at room temperature for up to one week. Keep them in a cool, dry place away from direct sunlight.
  4. Refrigeration: If you prefer, you can store the cookies in the refrigerator for up to two weeks. The chilled environment can help preserve the freshness of the lemon icing.
  5. Freezing: To freeze, place the cooled cookies in a single layer on a baking sheet and freeze until solid. Transfer them to an airtight container or freezer bag, separating layers with parchment paper. They can be frozen for up to three months. Thaw at room temperature before serving.
  6. Icing Storage: If you have leftover icing or prefer to ice the cookies later, store the icing in an airtight container in the refrigerator. Stir well before using and add a little lemon juice or milk to achieve the desired consistency if it thickens.

By following these serving and storage tips, you can enjoy these tangy, sweet Lemon Cookies with Zesty Lemon Icing at their best, whether fresh from the oven or after a few days of storage.

Variations:

  1. Lemon and Blueberry Cookies: Add 1/2 cup of fresh or dried blueberries to the cookie dough for a fruity twist. Blueberries pair beautifully with the lemon flavor, adding a burst of sweetness and color.
  2. Lemon Almond Cookies: Incorporate 1/4 cup of finely chopped almonds into the dough and replace the vanilla extract with almond extract. This adds a nutty depth to the lemony sweetness.
  3. Lemon Poppy Seed Cookies: Mix 1-2 tablespoons of poppy seeds into the cookie dough for a crunchy texture and a subtle nutty flavor that complements the lemon.
  4. Lemon Coconut Cookies: Add 1/2 cup of shredded coconut to the dough. This gives the cookies a chewy texture and a tropical flavor that pairs well with the lemon.
  5. Lemon Ginger Cookies: Stir in 1 tablespoon of finely grated fresh ginger or 1 teaspoon of ground ginger to the dough. The spicy warmth of ginger adds an extra layer of flavor that complements the lemon.
  6. Lemon White Chocolate Cookies: Mix in 1/2 cup of white chocolate chips to the dough. The creamy sweetness of white chocolate enhances the tartness of the lemon.
  7. Lemon Chia Seed Cookies: Add 1-2 tablespoons of chia seeds to the dough. This variation adds a slight crunch and extra nutrients while maintaining the bright lemon flavor.
  8. Lemon Lavender Cookies: Incorporate 1 tablespoon of dried culinary lavender into the dough for a floral hint. Lavender pairs wonderfully with lemon, creating a sophisticated flavor profile.
  9. Lemon Raspberry Cookies: Add 1/2 cup of chopped fresh raspberries to the dough. The tart raspberries add a delightful contrast to the sweet and tangy lemon.
  10. Lemon Cardamom Cookies: Mix in 1/2 teaspoon of ground cardamom to the dough. Cardamom adds a warm, spicy note that complements the lemon’s brightness and adds complexity to the flavor.

FAQs:

  1. Can I use lemon extract instead of lemon juice?
    • Yes, you can use lemon extract as a substitute. For the cookies, use about 1 teaspoon of lemon extract in place of the lemon juice. However, fresh lemon juice is preferred for its bright and natural flavor.

  2. How do I prevent my cookies from spreading too much?
    • To prevent excessive spreading, ensure your butter is properly softened but not melted. Chill the cookie dough for about 30 minutes before baking. Additionally, using parchment paper or silicone mats can help reduce spreading.

  3. Can I make the dough ahead of time?
    • Yes, you can prepare the dough up to 2 days in advance. Store it in an airtight container in the refrigerator. When ready to bake, scoop the dough onto baking sheets and proceed with baking.

  4. How should I store the cookies?
    • Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, you can refrigerate them for up to two weeks or freeze them for up to three months.

  5. Can I freeze the cookies after baking?
    • Yes, baked cookies can be frozen. Place cooled cookies in a single layer on a baking sheet and freeze until solid. Transfer them to an airtight container or freezer bag, separating layers with parchment paper.

  6. What can I do if my icing is too thick?
    • If your icing is too thick, add a small amount of lemon juice or milk, 1/4 teaspoon at a time, until you reach the desired consistency.

  7. How do I make my cookies more lemony?
    • To enhance the lemon flavor, increase the amount of lemon zest and juice in the dough. You can also use lemon extract for a more intense flavor.

  8. Can I use salted butter instead of unsalted butter?
    • While unsalted butter is recommended for better control of salt levels, you can use salted butter if you omit or reduce the added salt in the recipe.

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