Lemon Cookies | Feasting At Home -by Gastro Guru

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These luscious Lemon Cookies are like little bites of sunshine! Tender but crispy, they’re infused with vibrant lemon zest and warming vanilla—a simple one-bowl recipe!

stack of lemon cookies dripping in lemon glaze, garnished with candied lemon and rosemary flower.

These lemon cookies are positive to brighten your day! The distinctive addition of semolina flour lends an irresistible texture, whereas lemon zest and vanilla extract add heat and vibrancy—the right steadiness of candy and tart. As soon as baked, the cookies are dipped in a lemon glaze, enhancing the flavour whereas sustaining their texture for a number of days.

Whereas candied lemons add a chic contact, these treats are equally delicious with out them. For an fragrant twist, contemporary rosemary pairs fantastically, and in the event you’re fortunate sufficient to return throughout rosemary flowers, they’ll make your cookies completely heavenly.

Why You’ll Love This!

Rustic, comforting texture. Made with a easy, rustic batter utilizing semolina.
Vivid lemon taste! These uplifting cookies are made with lemon zest and topped with lemon glaze.
Stunning and spectacular! Pleasant on their very own, however when garnished with candied lemon, rosemary, and rosemary flowers, they’re excellent for events!

ingredients for lemon cookies- all purpose flour, semolina, sugar, butter, vanilla, egg, lemons.

Substances

All-purpose flour; Spooned and leveled
Semolina: a rough flour constructed from durum wheat, or substitute high quality cornmeal
Salt– sea salt or Himalayan salt
Unsalted butter: at room temperature
Granulated sugar: we used natural cane sugar
Giant egg
Vanilla extract
Lemon zest: plus contemporary lemon juice for the glaze
Powdered sugar (elective, for the glaze)

Methods to Make Lemon Cookies

Preheat oven to 350F.

Step 1: With a hand mixer or stand mixer (with paddle attachment), cream collectively the butter and sugar till fluffy, scrape the bowl as wanted. Add the egg and vanilla extract and blend till mixed. Add dry elements to the bowl of a stand mixer: flour, semolina, and salt to the combination of moist elements. Stir in till simply integrated. Over-mixing could make the cookies powerful, so hold a low pace.

stand mixer, mixing lemon cookie batter with zest, egg, vanilla.

Step 2: Form. For a quick, no-fuss cookie dough with a country form, Roll into 2″ x 12″ logs, cowl with parchment paper, or seal in an hermetic container. Chill the cookie dough for two hours or in a single day. Slice into 1/3″ slices.

For perfect-edged cookies: Roll out till 1/3″ thick. Lower out with a 2″ spherical cookie cutter.

lemon cookie batter rolled into log shape, wrapped up in parchment paper next to roll of lemon cookie batter on top of parchment paper.

knife slicing cookie shapes from roll of lemon cookie batter.

Step 3: Bake! Place cookies one inch aside on a silicone baking mat or parchment-covered baking sheets. Bake 12 minutes till edges simply begin to brown. Cool fully on a wire rack.

baked lemon cookies on parchment-lined baking sheet.

making lemon glaze with powdered sugar and lemon juice.

Step 4: Make the glaze: Sift powdered sugar right into a bowl. Whisk in lemon juice till fully easy.

lemon cookies on cooling rack with lemon glaze on top.

lemon cookies on cooling rack, drizzled with lemon glaze.

Step 5: Glaze the cookies: Dip the highest of every cookie into the glaze and set on a rack over parchment letting the surplus drip off. If you’d like the cookie sweeter, dip a second time after the primary coat has dried.

Optionally available: If desired garnish with candied lemons. *See recipe notes.

beautiful lemon cookies on wire rack, coated in lemon glaze and garnished with candied lemons, fresh rosemary and rosemary flowers.

Chef’s Suggestions

Zest first. It’s a lot simpler to zest your lemons earlier than juicing them!
Don’t over-mix. Watch out to not over-mix the batter or else it is going to make the cookies powerful.
Velocity up the method. Create rustic, “no-fuss” shapes by rolling the dough in parchment paper and slicing it throughout versus utilizing a cookie cutter methodology.
Attempt these with lime! You possibly can substitute lime for these cookies, however style the zest to verify it isn’t too bitter.

Storage

Retailer lemon cookies at room temperature in an air-tight container for 4 days. Freeze in a sealed container for 3 months.

FAQs

What’s the texture of Lemon Cookies?

Semolina flour provides these cookies a barely crunchy, rustic texture whereas sustaining softness and a chewy chew.

Do I want to make use of parchment paper or a silicone baking mat?

Each are most well-liked, however you probably have a nonstick pan that works high quality too. Keep away from spraying your baking sheet or greasing it, or else the cookies will brown on the underside.

Do I want to make use of contemporary lemon juice?

Sure! Recent tastes a lot better, plus you’ll want the lemons for the zest.

Is lemon extract wanted for lemon cookies?

Not right here! There’s loads of lemon taste from the zest within the batter and from the lemon glaze. No want for a teaspoon lemon extract.

Extra Favourite Lemon Desserts

lemon cookies on cooling rack with candied lemons, rosemary, and rosemary flowers, drizzled with lemon glaze.

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Description

This luscious Lemon Cookie recipe will brighten your day! Semolina flour provides them the BEST texture, topped with a zesty lemon glaze.

Preheat oven to 350F.
With a hand mixer or stand mixer (with paddle attachment), cream collectively the butter and sugar till fluffy, scrape the bowl as wanted. Add the egg and vanilla combine till mixed. Add dry elements: flour, semolina, and salt to the combination of moist elements. Stir in till simply integrated. Over-mixing could make the cookies powerful.
For quick “no-fuss” with rustic form: Roll into 2″ x 12″ logs cowl in parchment or seal in an hermetic container and chill the cookie dough for two hours or in a single day. Slice in 1/3″ slices. For excellent edged cookies: Roll out till 1/3″ thick. Lower out with a 2″ spherical cookie cutter.
Place cookies an inch aside on a silicone baking mat or parchment-covered baking sheets. Bake 12 minutes till edges simply begin to brown. Cool fully on a wire rack.
Make the glaze: Sift powdered sugar right into a bowl. Whisk in lemon juice till fully easy.
Glaze the cookies: Dip the highest of every cookie into the glaze and set on a rack over parchment letting the surplus drip off. If you’d like the cookie sweeter, dip a second time after the primary coat has dried.
If desired garnish with candied lemons. *See recipe notes.
Retailer cookies at room temperature in an air-tight container for 4 days. Freeze in a sealed container for 3 months.

Notes

Optionally available: Make candied lemon slices- Slice a lemon into 1/8 inch slices with a pointy knife (or mandolin). Take away seeds. Convey one cup of water and one cup sugar to a boil, cut back the warmth to low, add lemon slices and simmer half-hour. Take away the slices to a rack or parchment paper. Permit to chill earlier than utilizing. Lower into halves or quarters and place items on the cookies simply after glazing. Unused lemon wheels might be saved in an air-tight container within the fridge for 1 month. The leftover syrup can be utilized in cocktails and mocktails.

Different citrus choices: Lime can substitute lemon within the cookies however be cautious as lime zest could also be bitter, it’s important to style first for bitterness. Orange will not be suggested because the recipe advantages from the tartness of lemon or lime for the right candy tart steadiness.