Soft Lemon Cookies (Print Version)
# Ingredients:
01 -
1/2 teaspoon baking soda
02 -
12 tablespoons (170g) unsalted butter, softened to room temperature
03 -
1 1/4 cups (150g) powdered sugar
04 -
1 1/4 cups (250g) granulated sugar
05 -
1 large egg yolk
06 -
2 1/2 tablespoons lemon juice, freshly squeezed
07 -
1 teaspoon vanilla extract
08 -
1 1/2 tablespoons fresh lemon zest
09 -
2 cups (283g) all-purpose flour
10 -
1/4 teaspoon salt
11 -
1 large egg
12 -
1/2 teaspoon baking powder
13 -
1 1/2 tablespoons fresh lemon juice
# Instructions:
01 -
Stir together salt, flour, baking soda, and baking powder.
02 -
Whip together butter, lemon zest, and sugar until light and fluffy.
03 -
Blend the egg yolk and egg into the mixture until combined.
04 -
Pour in vanilla and lemon juice, then mix well.
05 -
Slowly mix the dry ingredients into the wet ingredients until just incorporated.
06 -
Put the dough in the fridge to chill for about an hour.
07 -
Set your oven to 350°F (175°C) to preheat.
08 -
Shape dough into 1 1/2 tablespoon balls and space 12 on each baking tray.
09 -
Cook the cookies in the oven for about 9 minutes.
10 -
Let the cookies rest on the tray for 5 minutes, then move them to a cooling rack.
11 -
Mix powdered sugar with lemon juice to make the icing.
12 -
Spread or pipe the icing onto the cookies after they've cooled. Let it set before storing.
# Notes:
01 -
If you want your cookies to be thinner, flatten the dough balls a bit before baking.
02 -
For maximum flavor, use fresh lemon zest and juice.