Do you think if I post bright lemony recipes, spring will come early? Probably not but it’s nice to dream. The forecast is calling for -4 degrees tomorrow night, we have about 7 inches of snow on the ground and a cold front coming in. I’m really not complaining because we’ve all wished for a good snow this year. Now that we’ve had our snow – I’m ready for blooming dogwood trees, tiny tomato plants in the garden, asparagus peaking out from the frozen ground and I can’t wait to go camping and kayaking again! It seems like it has been a long, long winter. But who wants to talk about the cold when there are delicious, lemony, melt-in-your-mouth cookies to share?!?
These truly do melt in your mouth and are similar in texture to a buttery shortbread cookie. The lemon brightens the cookie and gives it an irresistible freshness. Simple to make with just a few pantry ingredients they come together in no time. Roll the dough into balls or flatten into discs and bake until barely browned around the edges.
The warm baked cookies can be tossed in confectioners’ sugar like a Russian Tea Cake or Mexican Wedding Cookie.
Rolling the cookies into a small single-bite size treat makes it super easy to pop them in your mouth. That can also be bad if you keep the entire batch for yourself. They are not overly sweet so they’re the perfect light ending to any meal. And they won’t make your tummy hurt if you have a few for breakfast. Not judging – just saying!
Don’t forget to PIN to your favorite cookie board!
- For the Cookie Dough:
- 14 tablespoons unsalted butter, room temperature
- ½ cup confectioners' sugar
- 1 tablespoon lemon zest (packed - about 2 lemons)
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1½ cups unbleached all-purpose flour
- ¼ cup cornstarch or arrowroot
- ¼ teaspoon salt
- For the Glaze:
- 1 cup confectioners' sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest for garnish if desired
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add ½ cup of confectioners' sugar and beat until light and fluffy.
- Add 1 tablespoon of lemon zest and 2 tablespoons of fresh lemon juice. Gently blend on low until incorporated, scrapping down sides with a spatula as needed.
- In a small mixing bowl combine the flour, cornstarch and salt. Whisk together.
- Add the flour in four batches to the creamed butter and lemon mixture. Blend on medium low until each is incorporated.
- Place the cookie dough in a small bowl and cover with plastic wrap. Refrigerate for 1 hour.
- To bake the cookies, preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Scoop a level spoonful of dough using a 1-inch cookie scoop. Roll each into a tight ball and place two inches apart on the parchment lined baking sheet.
- If you want to make cookie discs, press each dough ball to the desired thickness using the bottom of a flat glass covered with a small piece of wax paper.
- Bake for 13 minutes at 350 degrees until lightly browned around the edges. Slide the parchment paper onto a wire rack to cool.
- Repeat with a new piece of parchment paper placed on a cooled cookie sheet. Cool cookies completely if using a glaze. If covering in confectioners' sugar, allow the hot cookies to cool for a few minutes then toss in 1 cup of confectioners' sugar. Cool completely on the wire rack.
- To make the glaze, mix together 1 cup of confectioners' sugar and 2 tablespoons fresh squeezed lemon juice. Add more lemon juice or sugar as needed to reach desired consistency. Garnish with lemon zest if desired.
- Allow the glaze to fully set then store cookies in a cool place or refrigerator.
- Prep time does not include 1 hour cooling time for the dough.
Hope you’re having wonderful weather and these dreary winter days are on the way out. Thanks so much for stopping by!