Little drops of lemony heaven! Lemon cookies are the perfect guilt free treat, easy to make & everyone will adore them!
2 cups sifted all purpose white flour
1 teaspoon baking powder
1 teaspoon salt
1 cup sifted icing sugar
1 teaspoon vanilla essence
1/2 cup lemon juice
Zest from 2 large lemons
1 egg at room temperature
1/2 cup lemon juice + zest for sprinkling
4 cups icing sugar
Preheat your oven to 180 degrees Celsius.
Sift flour, baking powder and salt into a bowl and set to the side.
Beat the icing sugar, olive oil, vanilla essence, lemon zest and juice in a free standing mixer on a medium speed until all ingredients are well mixed. The mixture will take on a bright yellow colour and smooth texture. Add in the egg and mix until well combined. Using a spatula, scrape down the sides of the bowl.
Turn the mixer down to low and add in one third of the flour mixture. Repeat this step two more times until all the flour mixture has been added and everything is well combined.
Pre-line a baking tray and grease with olive oil. Add a tablespoon of mixture to your hands and roll into a ball then place onto the tray. The cookie batter should be thick enough for this to be done however, if it will not hold you can simply place it straight onto the baking tray. As the batter will be quite sticky, I like to grease my hands with olive oil so they are generously greased and the batter is easier to roll in my hands. This step also coats the cookie batter in some of that lovely olive oil. Leave a generous amount of space in between each cookie as they will expand when baking. You will need two medium sized baking trays.
Bake your cookies for 12 minutes. Leave your cookies to cool on a cooling rack and pour the lemon drizzle and a sprinkling of lemon zest onto each individual cookie.
Mix your icing sugar and lemon juice together until you have a smooth and pouring consistency. You can always add more lemon juice if your drizzle is too thick or more icing sugar if it is too thin.
Recipe Collaboration with Daen's Kitchen