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Soft Lemon Cookies

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Indulge in these soft, tangy lemon cookies topped with a sweet citrus icing. Perfect for summer gatherings or whenever you’re craving a refreshing treat, these cookies are sure to delight your taste buds.

Ingredients

Lemon Sugar Coating:

  • 6 tablespoons granulated sugar
  • 3 tablespoons lemon zest

Cookie Dough:

  • 4.5 cups all-purpose flour (650g)
  • 1 teaspoon baking soda (6g)
  • 1/2 teaspoon cream of tartar (3g)
  • 1/2 teaspoon salt (3g)
  • 1 cup margarine, room temperature (226g)
  • 2 cups granulated sugar (400g)
  • 2 large eggs, room temperature
  • 2 tablespoons milk (1 oz)
  • 2 tablespoons fresh lemon juice (1 oz)
  • 1 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • 1/2 small box (0.3 oz) sugar-free lemon gelatin (~4g)
  • 1 tablespoon lemon zest
  • Yellow food coloring (optional, for extra color)

Lemon Icing:

  • 1 cup powdered sugar (120g)
  • 2 tablespoons fresh lemon juice (30g)

Note: You’ll need 4 to 6 lemons for this recipe to obtain the required zest and juice.

Instructions

  1. Preheat the Oven: Set your oven to 375°F (190°C).
  2. Prepare the Baking Sheet: Line a cookie sheet with parchment paper and set aside.
  3. Make Lemon Sugar Coating: In a bowl or food processor, combine 6 tablespoons of granulated sugar with 3 tablespoons of lemon zest. Set aside.
  4. Mix Dry Ingredients: In a large bowl, whisk together 4.5 cups of all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon cream of tartar, and 1/2 teaspoon salt.
  5. Cream the Margarine: In a stand mixer, beat 1 cup of room-temperature margarine for about 1 minute until smooth and creamy.
  6. Add Sugar: Gradually add 2 cups of granulated sugar to the margarine, beating until well combined.
  7. Incorporate Wet Ingredients: Add 2 large eggs, 2 tablespoons milk, 2 tablespoons fresh lemon juice, 1 teaspoon lemon extract, 1/2 teaspoon vanilla extract, 1/2 small box of sugar-free lemon gelatin, and 1 tablespoon lemon zest to the mixture. Beat well. The mixture may appear slightly lumpy or runny, but it will come together once the dry ingredients are added.
  8. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients in two additions, beating until just combined. Scrape down the sides and bottom of the bowl to ensure all the flour is fully incorporated.
  9. Shape the Cookies: Scoop out about 2 tablespoons of dough and form into 2-inch balls. Roll each ball in the lemon sugar mixture until completely coated.
  10. Place on Baking Sheet: Arrange the coated dough balls on the prepared cookie sheet, spacing them about 2 inches apart.
  11. Flatten the Dough: Using a drinking glass, gently press down on each dough ball to flatten slightly.
  12. Bake: Bake the cookies for 13-14 minutes, or until the edges are lightly golden.
  13. Cool the Cookies: Remove from the oven and let the cookies cool on the tray for 1 minute before transferring them to a cooling rack.
  14. Make the Icing: In a bowl, mix 1 cup of powdered sugar with 2 tablespoons of fresh lemon juice until smooth.
  15. Ice the Cookies: Once cooled, drizzle or dip the tops of the cookies in the lemon glaze.
  16. Store: Keep the cookies in an airtight container to maintain freshness.

Yields approximately 30 cookies.

Notes

  • For a more vibrant color, add a few drops of yellow food coloring to the dough.
  • Ensure all ingredients, especially the margarine and eggs, are at room temperature before starting.
  • Using margarine helps prevent the cookies from spreading too much during baking, resulting in a thicker, softer cookie.

Find it online: https://yumfamilyrecipes.com/soft-lemon-cookies/