Lemon Cookies with Lemon Drizzle
These are the perfect full lemon flavor cookies! Simple to make and perfect for any sweet tooth craving
Servings: 24 cookies
Ingredients
- 1 stick softened plant-based butter
- ⅓ cup canola or other neutral flavored oil
- 1 cup granulated sugar
- 2 teaspoons fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla
- 1 ¼ cup all- purpose flour
- ½ cup whole wheat pastry flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Lemon Drizzle
- 1 cup powdered sugar
- 2 teaspoons lemon zest, divided 1 teaspoon in the drizzle and 1 teaspoon to sprinkle on top
- lemon juice this is to the consistency you desire, so add as needed.
Instructions
- Preheat the oven to 325 degrees. Line 2 baking sheet with parchment paper. Set aside.
- In a small bowl, combine both flours, baking powder, and salt. Set aside.
- Combine the granulated sugar and lemon zest in a medium-sized bowl or stand mixer. Mix them well then add in the butter. Cream until the mixture is light and fluffy. Mine took about 2-3 minutes.
- Add vanilla and lemon juice to the bowl. Mix to combine.
- Next, add the flour mixture and mix to combine.
- Using a portion scoop or another spoon, scoop your cookies onto the cookie sheet. These cookies do spread a bit, so make sure to give them space. Each cookie will need about 3-4 inches of space, depending on how big your scoop was.
- Place in oven. These cookies will take about 9-12 minutes. I like to test them based on color. Specifically the color around the edges. You want it to be just barely golden brown. The centers will still feel pretty soft, but don't worry about that. The edges are the most important indicator. The exception would be if you like a crispy cookie. In that case, make sure the edges are a solid golden brown.
- Remove from the oven and allow the cookies to cool for 5-10 minutes.
- Once they are cooled, mix the powdered sugar and lemon juice. If you want a glaze like mine, make sure the glaze is thick. Add in more lemon juice or powdered sugar as needed.
- Drizzle the glaze over the cooled cookies. Then sprinkle with the remaining lemon zest.
Video
Notes
- While you don't HAVE to mix the zest in with the sugar, I have found the cookies turn out so much better when you do. The zest is more easily and evenly distributed throughout the batter.
- These cookies can easily be made ahead of time. You can scoop them and chill them in the fridge for up to 3 days before baking, or you can freeze the cookie balls. I place them on a parchment-lined baking sheet, freeze them, then store them in a ziplock bag. They will hold well for up to a month! When you are ready, thaw and bake.
- I like to use this cookie scoop for my cookies. It is important they are all the same size for baking. Otherwise, you will get some that are overbaked, some underbaked, and some just right- depending on their size.
- As mentioned above, I really like a tender, soft cookie. This means I only bake until the very edges are browned. If the whole cookie is browned, it will be very crispy. You might like cookies like that, and if so, bake longer!
- These cookies can easily be lime, grapefruit, or even orange cookies. Simply swap out the lemon for the other citrus.