Description
Delicate, citrus-forward cookies kissed with a bright lemon glaze.
Ingredients
Scale
Lemon-Sugar Dust:
- 6 Tbsp granulated sugar
- Zest from 3 lemons
Cookie Base:
- 4½ cups (650 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp cream of tartar
- ½ tsp fine sea salt
- 1 cup (226 g) margarine, softened
- 2 cups (400 g) granulated sugar
- 2 large eggs, at room temperature
- 2 Tbsp milk
- 2 Tbsp freshly squeezed lemon juice
- 1 tsp lemon extract
- ½ tsp vanilla extract
- 1½ oz lemon-flavored gelatin powder (about half a small Jell‑O packet)
- Zest from 1 lemon
- A few drops of yellow food coloring (optional)
Lemon Glaze:
- 1 cup (120 g) confectioners’ sugar
- 2 Tbsp fresh lemon juice
(Expect to zest and juice 4–6 lemons total.)
Instructions
- Heat & Prep:
- Set your oven to 375°F. Line a baking tray with parchment paper.
- Lemon Dust:
- In a bowl or mini processor, pulse sugar and zest until fragrant and evenly tinted. Set aside.
- Dry Blend:
- Whisk flour, baking soda, cream of tartar, and salt in a large bowl. Keep this mix separate.
- Cream Margarine:
- In a mixer, beat margarine until light and silky (about 1 minute). Add the 2 cups sugar and continue creaming until smooth.
- Add Flavors & Binders:
- Beat in eggs one at a time, then stir in milk, lemon juice, lemon extract, gelatin powder, lemon zest, and vanilla. The batter may seem loose—that’s okay!
- Merge Mixtures:
- With mixer on low, add the flour blend in two portions, mixing just until the dough comes together. Scrape the bowl sides and base to catch all the flour.
- Form Cookies:
- Use a cookie scoop or two spoons to portion about 2 Tbsp of dough into small balls. Roll each in the lemon-sugar dust until fully coated.
- Arrange & Flatten:
- Space balls 2 inches apart on the prepared tray. Gently press each mound with the bottom of a glass for a slightly flattened shape.
- Bake:
- Slide the tray into the oven and bake for 13–14 minutes, just until the edges begin to hint at gold.
- Cool:
- Let cookies rest on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.
- Glaze:
- Whisk together confectioners’ sugar and lemon juice until silky. Dip or drizzle the cooled cookies with this glaze and let it set.
- Store:
- Keep the cookies in an airtight tin to preserve their softness.
- Prep Time: 20 minutes
- Cook Time: 33 minutes
- Category: Desserts