March has sprung by quicker than a spring hare, so today I decided it was time to put down my knitting a spend a happy afternoon making the latest offering in our series ‘Sam and Phil’s Monthly Cookie Swap’ (before March was over and we missed a month!) . If you missed last month’s you’ll find it here 🙂
The good news is, Spring has well and truly arrived here in Edinburgh this week. In the last few days all our little flowers have bloomed and the weather has been warm warm warm. It was even sunny enough to do some bare foot wandering around the botanic gardens with an ice cream yesterday afternoon – one of my most treasured summer activities! It’s funny how you don’t realise how much you miss grass between your toes until you live in a little city apartment.
Although we know the beautiful weather won’t last long (the forecasters are telling us this is a blip not the true beginning of summer (sad times :(), I am determined to make the most of it while it lasts. So, for March’s installment of Sam and Phil’s Monthly Cookie Swap I decided to make these super fresh, delicious and zingy summer Lemon Glaze Cookies.
The recipe was originally one I had been sent a few months ago by the ‘Martha Stewart Daily Cookie Recipe’ email, and had filed away to make on a sunny day. You can find the link to the original recipe here. I made a couple of mild tweaks to the recipe so have written out my version below. In the end they came out great! Perfect for a hot day. Also, normally when it comes to cookies I’m not too excited about the icing, but on this occasion the sweet zingy glaze works beautifully with the buttery cookies. Definitely worth the extra 5 minutes of prep!
Glazed Lemon Cookies (makes about 16 cookies)
2 cups plain flour
1/2 teaspoons bicarbonate of soda
1/2 teaspoon salt
3 lemons (3 tablespoons of grated lemon zest, plus 1/3rd cup lemon juice)
1/2 cup butter
1 cup caster sugar (the original recipe calls for granulated sugar but I had none around and caster sugar worked just as well).
1 large egg
1 teaspoon vanilla extract
2 cups icing sugar
1) Squeeze and Zest – Unsurprisingly, as these are lemon cookies they call for lots of lemon, in both the cookie dough and the glaze. So first things first, I zested and juiced all of my lemons. On the juice front only 2 tablespoons are needed for the cookie dough, so the remainder can be set aside for the lemony glaze. Zest-wise, we need 1 tablespoon for the cookie dough and can leave the remaining 2 tablespoons for the glaze as well.
2) All the dry stuff – In a medium mixing bowl, mix together the flour, bicarbonate of soda, salt and 1 tablespoon of lemon zest and set aside.
3) Then the wet stuff – In the bowl of your stand mixer, cream together the butter and sugar at a medium speed until light and fluffy and the sugar is dissolved. Beat in the egg, vanilla and 2 tablespoons of lemon juice. If things look a little curdled, fear not, lemon juice and egg are not always best pals, just add in a tablespoon of the flour mix and things should settle down nicely.
4) Cookie dough at last – With the mixer on low speed, slowly add the dry mix to the wet mix. When fully combined the dough should almost pull together away from the sides of the bowl. Portion out the dough into small golf ball sized lumps onto a baking tray lined with parchment, making sure that there are a couple of inches between each to allow for the dough to spread out a little as it bakes.
5) Bake – Place the cookies in the oven preheated to 175ºC (350F) for 15-20 mins and bake until just lightly golden brown. Half way through the baking time, open the oven and flatten the cookies down a little with the back of a fork (this helps the cookies to stop being too raised in the middle). When ready, take the cookies out of the oven and after a couple of minutes, leave the to cool completely on a wire rack.
6) Lemony glaze – Whilst your cookies are cooling you can get on with making the lemony glaze. Simply mix together the icing sugar, the remaining 2 tablespoons of lemon zest and then slowly add the remaining lemon juice a little at a time until the mix falls easily off a spoon but isn’t too runny.
7) Decorate – In whichever fashion suits your fancy 🙂 drizzle your glaze over the cooled cookies, sit back, admire your work and tuck in!
All finished. They are so simple and delicious, and if you have any extra dough you can freeze it for another day!
So now it’s over to you nice people, as this is a monthly cookie swap we are opening up the comments section for you to share a link to your favourite cookie recipe of the moment. Just copy and paste the link and let us know why you love them!
Have a sunny day!