Lemon Drizzle Sugar Cookies
Zesty, sweet, and melt-in-your-mouth, these lemon drizzle sugar cookies are sunshine in every bite. Bake your new favorite treat!
Equipment
- Zester
Ingredients
For the cookies:
- 115 Grams Unsalted butter at room temperature (½ cup)
- 200 Grams Granulated sugar 1 cup
- 1 Large Egg at room temperature
- 1½ Teaspoons Vanilla extract
- ¼ Teaspoon Almond extract
- 220 Grams All-purpose flour 1¾ cups
- ½ Teaspoon Sea Salt
For the lemon glaze icing:
- 190 Grams Icing sugar 1½ cups
- 2 Tablespoons Freshly squeezed lemon juice
- 1 Lemon zested for garnish
Instructions
- In a stand mixer with the paddle attachment, beat the softened butter and sugar together on medium speed until just combined, about 1 minute.115 Grams Unsalted butter, 200 Grams Granulated sugar
- Add the egg, vanilla extract, and almond extract, and mix again until the mixture is smooth and creamy.1 Large Egg, 1½ Teaspoons Vanilla extract, ¼ Teaspoon Almond extract
- Scrape down the sides of the bowl, then add the flour and salt. Mix on low speed until a soft dough forms. Be careful not to overmix.220 Grams All-purpose flour, ½ Teaspoon Sea Salt
- Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 1 hour. Chilling helps firm the dough, making it easier to roll and cut.
- Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
- Lightly flour your work surface and roll out the chilled dough to about 6 mm (¼ inch) thick. Use cookie cutters to cut into desired shapes, then place the cookies on the prepared baking sheets, leaving a little space between each one.
- Bake for 8 to 12 minutes, depending on the size of the cookies, 8 minutes for small, 10 for medium, and up to 12 for large. The edges should be just beginning to turn golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- While the cookies cool, whisk together the icing sugar and lemon juice in a small bowl until smooth and glossy.190 Grams Icing sugar, 2 Tablespoons Freshly squeezed lemon juice
- Once the cookies are fully cooled, drizzle or spread the lemon glaze over each one. Sprinkle with lemon zest while the glaze is still wet.1 Lemon zested
- Allow the glaze to set for 15–20 minutes before serving.
Notes
Tips and Tricks
- Chilling is key: Don’t skip chilling the dough, it makes the cookies easier to handle and helps them hold their shape when baking.
- Perfect edges: For extra clean cookie shapes, chill the cut-out dough on the tray for 10 minutes before baking.
- No cookie cutters? Use a glass or jar lid to cut out rounds.
- Storing: Keep cookies in an airtight container at room temperature for up to 5 days. Glazed cookies should be fully set before stacking.
- Make ahead: The dough can be made and refrigerated up to 2 days in advance, or frozen for up to 2 months.
Nutrition
Calories: 216kcalCarbohydrates: 37gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 29mgSodium: 84mgPotassium: 26mgFiber: 0.4gSugar: 26gVitamin A: 210IUVitamin C: 1mgCalcium: 7mgIron: 1mg
Tried this recipe?Let us know how it was!