Description
This luscious Lemon Cookie recipe will brighten your day! Semolina flour gives them the BEST texture, topped with a zesty lemon glaze.
Ingredients
- 1/2 cup unsalted butter at room temperature
- 1/2 cup granulated sugar
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest
- 1 1/4 cups all-purpose flour
- 1/2 cup semolina (or substitute fine cornmeal)
- 1/4 teaspoon salt
Glaze
- 1 cup powdered sugar
- 2–4 tablespoons fresh lemon juice (use less if you want a thicker glaze) *see notes
- pinch salt
Instructions
- Preheat oven to 350F.
- With a hand mixer or stand mixer (with paddle attachment), cream together the butter and sugar until fluffy, scrape the bowl as needed. Add the egg, vanilla and lemon zest and mix until combined. Add dry ingredients: flour, semolina, and salt to the mixture of wet ingredients. Stir in until just incorporated. Over-mixing can make the cookies tough.
- For “no-fuss” with a rustic shape: Roll into 2″ x 12″ logs cover in parchment or seal in an airtight container and chill the cookie dough for 2 hours or overnight. Slice in 1/3″ slices. Place cookies 1- inch apart on a parchment-lined baking sheet.
- For perfect-edged cookies: Roll out the dough until 1/3″ thick. Cut out with a 2″ round cookie cutter. Place cookies 1- inch apart on a silicone baking mat or parchment-covered baking sheets and chill for 30 minutes.
- Preheat oven to 350F
- Bake on the middle rack for 15-17 minutes or until edges just start to brown. Cool completely on a wire rack.
- Make the lemon glaze: Sift powdered sugar into a bowl. Whisk in lemon juice a little at time until completely smooth. Add a pinch of salt.
- Glaze the cookies: Dip the top of each cookie into the glaze and set on a rack over parchment letting the excess drip off. If you want the cookie sweeter, dip a second time after the first coat has dried.
- If desired, garnish with candied lemons. *See recipe notes.
- Store cookies at room temperature in an air-tight container for 4 days. Freeze in a sealed container for 3 months.
Notes
This glaze is meant to be a thin and very lemony coating on the cookies. You can cut down on the lemon juice if you prefer a thicker coating, the citrus brightness will be subdued.
Optional: Make candied lemon slices- Slice a lemon into 1/8 inch slices with a sharp knife (or mandolin). Remove seeds. Bring one cup of water and one cup sugar to a boil, reduce the heat to low, add lemon slices and simmer 30 minutes. Remove the slices to a rack or parchment paper. Allow to cool before using. Cut into halves or quarters and place pieces on the cookies just after glazing. Unused lemon wheels can be stored in an air-tight container in the refrigerator for 1 month. The leftover syrup can be used in cocktails and mocktails.
Other citrus options: Lime can substitute lemon in the cookies but be cautious as lime zest may be bitter, it’s vital to taste first for bitterness. Orange is not advised as the recipe benefits from the tartness of lemon or lime for the perfect sweet tart balance.
Nutrition
- Serving Size: 2 cookies
- Calories: 151
- Sugar: 10.1 g
- Sodium: 25.1 mg
- Fat: 6.2 g
- Saturated Fat: 3.7 g
- Carbohydrates: 21.7 g
- Fiber: 0.5 g
- Protein: 2.1 g
- Cholesterol: 26.9 mg