And the Cookie Craze continues! Are you already sugared out? I’m close, but not quite there yet.
Lemon Sugar Cookies
These cookies are for the lemon lovers out there. Plus, they’re quite cute, aren’t they?
Note: I used a converter for the volume measurements, so I can’t guarantee for their accuracy! To be safe, use the metric measurements!
Prep time: 30 minutes, plus about 1 hour to chill in the fridge
Bake time: 8 – 10 minutes
Yield: Makes about 50 bite-sized cookies
- 1 1/2 cups (200 g) all-purpose flour, plus more for rolling
- 1/2 cup (60 g) confectioner’s sugar
- 2/3 cup (150 g) cold butter
- 1 Tbsp lemon juice
- 1 egg yolk
- 1 pinch of salt
- zest of one organic lemon
- 1 cup confectioner’s sugar, for icing
- 1 Tbsp lemon juice, for icing
- sugar sprinkles (optional)
In a large mixing bowl, beat together butter, sugar, salt, lemon juice, lemon zest, and egg yolk. Add flour and knead the dough with your hands for a few minutes, until it can be formed into one big ball.
Wrap the dough tightly in plastic wrap and put them in the fridge for at least one hour.
Line baking sheets with parchment paper and pre-heat your oven to 350 °F (180 °C).
Dust a cutting board with some flour. Roll out half of the dough about 1/4 inch thick with a flour dusted rolling pin. Cut out shapes with a cookie cutter and transfer to the lined baking sheets. Repeat with remaining dough.
Bake the cookies for 8 – 10 minutes, until the edges turn slightly golden.
Let cookies cool completely. Mix confectioner’s sugar and lemon juice. If the mixture appears too thin, add more sugar. Spread icing onto the cookies with a baking brush or a teaspoon. Decorate with sugar sprinkles and let the icing harden for at least 30 minutes.