Lemon Cookies
These lemon cookies are delicious and easy to make. It's my version of Chef Joanne Chang's original recipe, "Lemon Sugar Cookies" from her book "Pastry Love." My version is a little different in terms of execution since I prefer not to use a cookie cutter and given the climate in Puerto Rico I found it a little easier to handle the mixture. When I tried it this other way I loved the result and the end result is cookies that are soft on the inside and crunchy on the outside. The best of both worlds! Another thing I like about the recipe is that the lemon flavor in the cookie is subtle and the glaze gives it an additional touch that achieves the perfect balance between sweet and sour.
You will find the video that was recorded and edited by my goddaughter Elimar Martínez. Find her on Instagram under @emastudios_pr.
Ingredients:
- 1 stick unsalted butter at room temperature
- 3/4 cup sugar
- 2 tablespoons lemon zest
- 1 egg
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Lemon Glaze
- 1 cup sugar 10x
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
Preparation:
- Beat the butter and sugar for 5 minutes until the mixture is smooth.
- Add the lemon zest and egg and beat for 2 minutes until well combined.
- In a medium bowl, mix the flour, baking powder and salt.
- Add the dry ingredients to the butter and sugar mixture little by little (about 30 seconds).
- Refrigerate for 1 hour to make the mixture easier to use. This also helps create the soft inside and crispy outside consistency.
- Preheat oven to 350 degrees.
- Prepare baking trays on a silicone mat or baking paper.
- Remove the mixture from the refrigerator.
- Use a 1 tablespoon scoop to scoop the mixture onto the tray.
- Bake for 15 to 17 minutes.
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Prepare the frosting:
- In a small bowl, mix the sugar with the lemon juice and beat until it forms a thick mixture.
- Add the lemon zest and mix.
- Pour the frosting into a pastry bag or plastic bag to decorate the cookies.
- This frosting can last up to 1 week in the refrigerator. - Let the cookies cool for 30 minutes.
- Add the lemon glaze.
- Cookies can be stored in an airtight container for up to 5 days.
Enjoy!