Easter Cookies Lemon (Print Version)
# Ingredients:
→ Cookie Dough
01 -
200g total (1 1/2 cups + 2 tablespoons) regular flour
02 -
10g (3 1/4 tablespoons) white sugar
03 -
1 small pinch of table salt (or 1/4 tsp for unsalted butter)
04 -
1 teaspoon of baking powder
05 -
Grated peel of a lemon
06 -
1 large-sized egg
07 -
Melted butter, cooled (1/4 cup)
08 -
4 tablespoons of 2% milk
→ Lemon Glaze
09 -
Powdered sugar - 1 1/2 to 2 cups
10 -
1 tablespoon milk
11 -
Fresh lemon juice, 1 tablespoon
# Instructions:
01 -
Heat your oven to 150°C (300°F). Lay parchment paper on a baking tray.
02 -
In a bowl, stir the dry ingredients (flour, sugar, salt, zest, and baking powder). Make a center dip and pour in the wet stuff—milk, melted butter, and beaten egg. Stir with a fork till it almost comes together, then use your hands to knead gently until soft.
03 -
Roll tiny ropes of dough about five or six inches long. Form loops or twists, then place on the lined tray.
04 -
Pop in oven for 15 to 18 minutes, just until you see faint golden colors. Remember to cool completely before topping.
05 -
Combine sifted powdered sugar with your lemon juice and milk, adjusting for the consistency you like. Dunk cookies in glaze or lightly sprinkle with sugar powder.
# Notes:
01 -
Swap butter for light olive oil if you prefer
02 -
Stays fresh for a week in sealed containers at room temperature
03 -
Dough freezes well for three months
04 -
You can bake it at 350°F for 13 minutes too