Iced Lemon cookies

Iced Lemon cookies

Based on 0 ratings
Laura Rosa D’Ambrosio

Laura Rosa D’Ambrosio

Community member

"Think of this recipe as a blank canvas. You can change this recipe in so many ways, so be creative! So far, I’ve made jam-filled ones, I’ve swapped the lemon and some flour with cocoa powder and salted caramel extract… you can really just do whatever, and it still turns out delicious. You can even use self-raising flour if you’ve ran out of plain, they will just come out a bit more “cakey” than usual. Have fun!"

Difficulty

Easy 👌

Preparation

15 min

Baking

10 min

Resting

60 min

Ingredients

2Servings
81⅔ g
flour
143⅓ g
confectioner’s sugar
38⅓ g
butter/ margarine
lemon zest
lemon juice
tbsp
water

Utensils

bowl, Spoon, fine grater, rolling pin, cookie cutter, Baking paper, Cooling tray

Recipes made to your taste

Get your personalized recipe picks in 10 seconds.

  • Step 1/ 8

    • 81⅔ g flour
    • 38⅓ g butter/ margarine
    • bowl
    • Spoon
    • fine grater

    Mix 245g of flour with 130g of confectioner’s sugar, and the zest of 1 lemon. Then mix in the 115g of butter or margarine until the dough comes together. You may tweak the amount of ingredients if needed.

  • Step 2/ 8

    • rolling pin
    • cookie cutter
    • Baking paper

    Roll the dough over a lightly floured surface. The thickness can be changed to taste, I usually roll the dough to be a bit less than a centimetre thick. Using a knife or cookie cutter, cut out the biscuits and place them in a lined tray, about 2 centimetres apart from each other.

  • Step 3/ 8

    Place the cookies in the oven for about 10 minutes in 180 degrees Celsius (maybe a bit more for different ovens). While they’re in the oven, you can make the icing!

  • Step 4/ 8

    • lemon juice
    • tbsp water

    To make the icing, first mix the juice of 2 lemons with 2 tablespoons of water and the zest of 1 lemon.

  • Step 5/ 8

    Then gradually whisk in 300g of the remaining confectioner’s sugar. This should achieve a smooth, not too “liquidy” icing.

  • Step 6/ 8

    • Cooling tray

    When the cookies are ready, they will be quite soft and fragile, so it’s better to wait 20 mins before taking them out of the tray. After they are firmer, place them on a cooling tray (or like me, use the shelves from your oven). After they are cooled, you can pour or drizzle the icing on top.

  • Step 7/ 8

    You can eat them now! But it’s good to wait about an hour or overnight (especially if you poured a thick layer of icing) for the icing to firm up, so the biscuits can be stored over another. To speed this up you can put them in the fridge.

  • Step 8/ 8

    You can change this recipe in so many ways, so be creative! So far, I’ve made jam-filled ones, I’ve swapped the lemon and some flour with cocoa powder and salted caramel extract… you can really just do whatever, and it still turns out delicious. You can even use self-raising flour if you’ve ran out of plain, they will just come out a bit more “cakey” than usual. Have fun!

    You can change this recipe in so many ways, so be creative! So far, I’ve made jam-filled ones, I’ve swapped the lemon and some flour with cocoa powder and salted caramel extract… you can really just do whatever, and it still turns out delicious. You can even use self-raising flour if you’ve ran out of plain, they will just come out a bit more “cakey” than usual. Have fun!

  • Enjoy your meal!

    Iced Lemon cookies

Tags

More delicious ideas for you

    Loading...