These crispy on the edge, soft in the middle cookies are a tangy, delicious treat. They’re a twist on a lemon tea biscuit and with our modifications, we definitely moved it over the cookie category! We pair up Cookie Vanilla with Pure Lemon Extract for extra lemony oomph. This recipe bakes up a batch of 3o cookies, and the portioned dough freezes perfectly.
Time: 1 hour
Makes 30 cookiesRating
/rating_off.png "1 Star")
Loading...| For the Cookies: | |
| 3 sticks butter, softened | |
| 1 egg | |
| 1/3 cup powdered sugar | |
| 1/4 cup granulated sugar | |
| 14-oz can condensed milk | |
| 1 tsp Cookie Vanilla | |
| 1 tsp Pure Lemon Extract | |
| Zest of 1 lemon | |
| 2 3/4 cups all-purpose flour | |
| 2 tsp baking powder | |
| 1 tsp Baker's Salt | |
| Lemon Sugar, for sanding the cookies | |
| For the Glaze: | |
| 1 cup powdered sugar | |
| Juice of 1/2 lemon | |
| 1 tsp butter, melted and cooled |
| 1. | Preheat oven to 350°F. Whisk the flour and baking powder together and set aside. |
| 2. | In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, powdered sugar, granulated sugar and salt until light and fluffy. Stop the mixer to scrape down the sides. |
| 3. | Beat in the lemon zest, condensed milk, Extracts and salt until well combined. With the mixer on low, beat in the flour mixture until just combined. |
| 4. | The dough may be sticky. You can refrigerate so that it is easier to handle; however, refrigerating the dough is not required. These cookies bake up with a browned bottom and domed top – they are cakey on the inside. |
| 5. | Scoop tablespoon-sized balls – we used a standard cookie scoop – onto parchment lined half sheet pans – 12 per pan. |
| 6. | Sprinkle the uncooked dough on the sheet pans with Lemon Sugar. Bake for 12-15 minutes or until lightly browned on the edges and bottoms. Allow to sit on the sheet pan until completely cooled. Once cooled, drizzle with glaze. |
| 7. | To make the Glaze: Into a small bowl, sift the powdered sugar. Add the lemon juice and stir until the sugar is moistened. Stir in the butter. |
| 8. | Whisk the glaze until completely smooth. When you lift the whisk, the mixture should drop thickly and pool for a few seconds before disappearing smoothly into the surface. If needed add more lemon juice by the drop to thin out. |
| 9. | Use a spoon to drizzle the glaze onto the cookies. |
Leave a Reply