Lemon Drizzle Cookies Recipes

LEMON DRIZZLE COOKIES

Steps:

• In a small mixing bowl, combine flour, and baking soda. Stir well to combine and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream together butter and sugar until light and fluffy.
• Beat in eggs, 1 tablespoon, plus two teaspoons of lemon zest until well blended.
• Using a wooden spoon, or by hand, gradually beat in the flour mixture being careful not to over mix.
• Drop dough by 1/4 cupfuls onto parchment paper lined or ungreased cookie sheet, spacing them three inches apart.
• Using a small glass that has been dipped in granulated sugar, flatten the dough until three inches in diameter.
• Bake in 375F oven for 12 to 14 minutes or until cookies are just set and the edges are light golden brown.
• Cook on cookie sheet for one minute, then remove immediately to cooling rack. They will brown quickly.
• Cool completely.
• For the icing, combine powdered sugar, lemon juice, 1 tbsp. plus 1 tsp. of lemon zest and 1/4 tsp. of vanilla. Add more lemon juice or icing sugar until desired consistency is reached.
• Place icing in decorator bag and pipe onto the cookies in criss cross patter or you can drizzle the icing with a spoon onto the cookies.

LEMON DRIZZLE COOKIES

Steps:

• Beat the butter until it is light and fluffy.
• Then add in the icing sugar (powdered sugar) and mix until everything is well combined.
• Beat in the vanilla extract and the egg yolk until you have a pale creamy batter.
• Fold in the lemon zest and juice.
• Then fold in the flour to bring everything together. Then chill it in the fridge for at least 30 minutes.
• Once the chilling time is up preheat your oven to 190C / 375F / Gas mark 5 and take your dough out of the fridge. Line 2 baking sheets with parchment paper.
• Roll the dough out till it is 5 millimetres thick, and cut out 2 inch (5 centimetre) rounds and place them on your baking trays with a little space between them.
• Pop them in your oven but keep a close eye on them, as they will brown quickly once baked.
• While your cookies are cooling it's time to make your icing.
• In a small bowl place your icing sugar, half of your lemon juice and yellow food colouring if using and mix all together. Add more lemon juice a little at a time to get the right drizzling consistency.
• Then drizzle over your cooled cookies.
• Kept in an airtight tin these cookies will stay fresh for up to 5 days.

EASY LEMON COOKIES

Steps:

• Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
• In a large mixing bowl, add butter and sugar. Beat with an electric mixer on medium speed until pale and creamy. Add vanilla and egg and beat again until combined.
• Sift in flour, baking soda and salt. Add lemon juice and zest. Beat briefly until soft cookie dough forms.
• Roll cookie dough into 16 balls, approximately 1.5 tablespoons of dough each, and bake for approximately 12 minutes or until golden on the edges. Carefully transfer cookies to a wire rack to cool completely.
• To make the lemon glaze, sift the icing sugar into a mixing bowl. Add lemon juice, one tablespoon at a time, and mix together with a fork. Keep adding a tablespoon of lemon juice until you reach your desired consistency. You want the glaze to be smooth, but thin enough to drizzle.
• Drizzle glaze over cookies. Leave for 10-15 minutes to set.

LEMON DRIZZLE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4.
• Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
• Sift in the self-raising flour, then add the lemon zest and mix until well combined.
• Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
• Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
• While the cake is cooling in its tin, mix together the lemons juice and caster sugar to make the drizzle.
• Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping.
• Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.