Lemon Easter Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1 large egg
02 -
A dash of salt (1/4 teaspoon if your butter is unsalted)
03 -
200 grams (roughly 1 1/2 cups and 2 tbsp) all-purpose flour
04 -
Grated zest of one lemon
05 -
4 tablespoons full-fat or low-fat milk
06 -
1 teaspoon baking powder
07 -
1/4 cup butter, melted and cooled
08 -
3 1/4 tablespoons granulated sugar
→ Lemon Glaze
09 -
1 to 2 cups powdered sugar (depending on sweetness level)
10 -
1 tablespoon of milk
11 -
1 tablespoon freshly squeezed lemon juice
# Instructions:
01 -
Pull apart pieces of dough and roll them into ropes about 5 to 6 inches long. Twist them into loops or knots, then place them neatly on the prepared baking sheet.
02 -
In a wide bowl, stir together your flour, sugar, salt, baking powder, and lemon zest. Make a hollow in the center and pour in the egg, milk, and cooled butter. Using a fork, mix until it mostly comes together. Knead on a flat surface briefly until the dough feels smooth and even.
03 -
Blend together sifted powdered sugar, lemon juice, and milk until smooth and thick. Spread it over cookies that are completely cool, or just dust with powdered sugar.
04 -
Pop the tray into your preheated oven and bake for about 15-18 minutes, or until edges lightly brown. Wait for them to cool completely before adding glaze.
05 -
Set your oven to 300°F (150°C) and line a large baking tray with parchment paper.
# Notes:
01 -
Olive oil (light) works as a butter substitute here.
02 -
Keep in an airtight box at room temperature; stays fresh for nearly a week.
03 -
Dough stays good for up to three months in the freezer.
04 -
Cooking at 350°F for around 13 minutes works well too!