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Lemon Cookies Recipe

Lemon Cookies: In a small bowl mix the sugar with the lemon zest.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until creamy smooth (1 - 2 minutes).  Beat in the egg yolks. Scrape down the sides of your bowl as needed.

In a separate bowl, whisk together the flour and salt. Add the flour mixture to the batter and beat just until the mixture starts to form large clumps. Divide the batter in half and shape each half into a log that is about 6 inches (15 cm) long and 2 inches (5 cm) wide. Wrap each log in plastic wrap and place in the refrigerator until firm (at least four hours or up to three days). (Can freeze the unbaked logs for up to two months.)

Preheat your oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper. 

Once the logs have become firm, with a sharp knife, slice each log into 1/4 inch (.5 mm) thick cookies. Place the cookies on your baking sheet, spacing about 2 inches (5 cm) apart. Bake for about 15 - 18 minutes, or until the edges of the cookies are golden brown. Remove from oven and place on a wire rack to cool.

Lemon Glaze: Place the confectioners sugar in a small bowl. Add enough lemon juice to make a mixture that flows slowly from your spoon. Drizzle the tops of the cookies with the glaze. Let dry for about 1-2 hours before placing in an airtight container.

Makes about 45 cookies.

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Lemon Cookies:

2/3 cup (135 grams) granulated white sugar

1 tablespoon (6 grams) freshly grated lemon zest (outer yellow skin of lemon) (about 1-2 large lemons)

14 tablespoons (200 grams) unsalted butter, at room temperature

2 large egg yolks (35 grams), at room temperature

2 cups (260 grams) all purpose flour

1/4 teaspoon salt (preferably sea salt or kosher salt)

Lemon Glaze:

1/2 cup (55 grams) confectioners sugar (powdered or icing sugar), sifted

1-2 tablespoons of freshly squeezed lemon juice