Glazed Lemon Dream Cookies Food

THESE LEMON COOKIES FROM TOP CHEF'S GAIL SIMMONS ARE A CITRUS DREAM

Steps:

• Preheat oven to 300˚F
• For the cookies, in a stand mixer with a paddle attachment, cream butter and sugar on medium speed until light and fluffy, 2 to 3 minutes
• Add oil, lemon juice and lemon zest and beat to evenly combine
• In a medium bowl, mix together baking powder, flour and salt and slowly add into the butter mixture until dough comes together, scraping down sides if needed
• Dough should be airy and not stick to the sides of the bowl
• Roll dough into thirty 1 ½-inch balls and place on an ungreased baking sheet
• Bake until cookies show cracks in their surface, about 20 minutes
• Let cool completely on baking sheet
• Meanwhile, for the glaze, in a small bowl, whisk together confectioners' sugar, honey, lemon juice and milk until smooth
• Drizzle and gently spread about 1/2 teaspoon glaze over each cookie and top each with a pinch of lemon zest
• Cookies can be stored in an airtight container for up to 5 days

GLAZED LEMON-CREAM CHEESE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
• Sift cake flour, all-purpose flour, baking powder, and salt together in a medium bowl.
• Combine butter, cream cheese, white sugar, and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment; beat until light and fluffy, 4 to 5 minutes. Mix in egg and egg yolk until incorporated. Add lemon juice, lemon zest, and vanilla extract; mix to combine. Slowly add flour mixture until just incorporated; batter will be thick and sticky. Scoop dough with a small cookie scoop and drop 1 inch apart onto the prepared baking sheet.
• Bake in the preheated oven until edges are golden, about 11 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool. Repeat with remaining dough.
• While cookies are baking, whisk together cream cheese, milk, lemon juice, and lemon zest for the glaze in a small bowl until no lumps remain. Slowly whisk in powdered sugar until glaze is runny in consistency. Hold each warm cookie upside down and dip and twist in the glaze. Shake off excess glaze, and place cookie upright on a cooling rack. Repeat with remaining cookies and glaze.

GLAZED LEMON COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
• Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.

SOFT LEMON COOKIES WITH GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flour, sugar, baking soda, and salt together in a medium bowl. Use a spoon to make a well in the center of the mixture. Pour oil, lemon juice, and vanilla extract in the well. Mix and knead until a dough forms.
• Roll into balls and flatten with the heel of your hand or anything with a flat surface. Place about 2 inches apart on ungreased cookie sheets.
• Bake in the preheated oven until edges are golden, about 8 minutes for a softer cookie, 10 to 12 minutes for a crispier cookie. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
• While cookies cool, whisk together the powdered sugar and lemon juice and glaze cookies however you like.

GLAZED LEMON COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine butter and sugar in a large bowl; beat with an electric mixer until creamy. Beat in egg and vanilla extract.
• Mix flour, lemon zest, and salt in a separate bowl. Pour over butter mixture; beat until combined.
• Roll dough out on a lightly floured surface and cut into cookies. Arrange on the lined baking sheets.
• Bake in the preheated oven until edges are set and bottoms are golden brown, 12 to 15 minutes. Allow cookies to cool, about 10 minutes.
• While cookies are cooling, mix icing sugar, lemon juice, and lemon zest together in a small bowl. Spread glaze over the cookies.

GLAZED LEMON DREAM COOKIES RECIPE

Steps:

• Preheat oven to 300˚F. For the cookies, in a stand mixer with a paddle attachment, cream butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Add oil, lemon juice and lemon zest and beat to evenly combine. In a medium bowl, mix together baking powder, flour and salt and slowly add into the butter mixture until dough comes together, scraping down sides if needed. Dough should be airy and not stick to the sides of the bowl. Roll dough into thirty 1 ½-inch balls and place on an ungreased baking sheet. Bake until cookies show cracks in their surface, about 20 minutes. Let cool completely on baking sheet. Meanwhile, for the glaze, in a small bowl, whisk together confectioners' sugar, honey, lemon juice and milk until smooth. Drizzle and gently spread about 1/2 teaspoon glaze over each cookie and top each with a pinch of lemon zest. Cookies can be stored in an airtight container for up to 5 days.