Sweet and spring-ish lemon cookies seem especially fitting for the Easter holiday, but these baked treats are so delicious, my relatives ask that I bring them to Thanksgiving and Christmas, too. No lie. With a powdered-sugar sprinkling and a zesty little zip, they’re light enough to snack on with tea, or to end an already-indulgent meal.
It’s no surprise that yesterday morning, I woke up early to bake a double batch for our family gathering.
The recipe – which I originally pulled from a Martha Stewart Everyday magazine, has evolved slightly over the years, but not too much.
- 2 medium-sized lemons (organic if possible, since peel is used)
- 1 stick unsalted butter
- 1 cup granulated sugar
- 1 cup powdered sugar
- 1 egg
- 1 tsp. vanilla
- 2 cups all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
Preheat oven to 350 degrees; zest both lemons fully and squeeze lemon juice into a bowl.
Using a mixer, beat butter (at room temperature) with granulated sugar until light and fluffy. Add in egg, vanilla and two tablespoons of lemon juice. Mix until blended. On top of wet batter, sift flour, baking soda and salt. Add one heaping tablespoon of lemon zest and mix entire batter together until well blended.
Roll dough into approximately 1 1/2-inch balls, place two inches apart on baking sheet. Bake each sheet at 15 minutes, rotating halfway through.
Once cookies have cooled, add remaining zest to lemon juice and mix in powdered sugar. Add powdered sugar as necessary until frosting is pale yellow. Coat tops of cookies with frosting and let dry for 10 minutes. Using sifter, coat all cookies with powdered sugar.
Store at room temperature or freeze for up to two weeks.
(Makes approximately two-dozen cookies.)