With lemons bursting onto the scene everywhere and it being the quintessential spring flavour I knew I had to use it even more in my baking. I love lemon flavour so much; it can cut right through the sweetness of any baked good and add a zesty fresh flavour to anything. And it was predicted to be one of the flavours of 2014!
I am so excited to share this recipe with you, they are so easy to make and I know you are going to love them as much as I do. This recipe yields around 35 cookies and I had to chase Michael (Mr. Bake Then Eat) off several times while trying to photograph these cookies because he couldn’t stop eating them! Though he did manage to snag a few while my back was turned! Once photographed Michael made his way through these cookies in record time.
This dough doesn’t require too much chilling time, just 30 minutes to help make it a little easier to handle, and this small amount of chilling time helps the cookies keep their shape as they bake.
These are a little similar to shortbread, but are a little richer due to the egg yolk added to the dough. But they do have a very similar texture, crumbly and light 🙂
I used a combination of icing sugar (powdered sugar) and flour to keep these soft and sweet, and the butter gives these cookies a lovely rich flavour and texture.
To give them their lemon flavour, I added the finely grated zest of 2 lemons and the juice of half a lemon to the cookie dough. This alone gives them a lovely hint of lemon with each bite.
But I wanted to up the lemon flavour some more and I know you would want that too 😀
So I gave each cookie a simple lemon water icing drizzle. Perfect 😀 I added a few drops of yellow food colouring to the icing for fun but is completely optional, I just love the colour 🙂
These lemon drizzle cookies make a lovely teatime treat but can be enjoyed at any time of the day. Kept in an airtight tin these cookies will stay fresh for up to 5 days.
- 250 grams unsalted butter, (1 and ⅛ cup)
- 140 grams Icing sugar (Confectioners sugar), (1 cup)
- 1 teaspoon vanilla extract
- 1 egg yolk
- Grated zest 2 unwaxed lemons
- Juice ½ lemon
- 375 grams Plain flour (All Purpose), (2 and ½ cups)
- 70 grams Icing sugar (Confectioners sugar), (1/2 cup)
- 2-3 tablespoons lemon juice
- 2-3 drops yellow food colouring, (optional)
- 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 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.