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An easy dough for lemon cookies bakes up into a fragrant, short-bread-like cookie that then gets a creamy lemon glaze drizzled on top.
For more holiday cookies, check out these Rosemary Gingersnaps from Rach’s big sis, Maria Betar.
- 1 stick unsalted butter
- 1 cup plus 2 tablespoons sugar
- 1/3 cup vegetable oil
- 2 teaspoons lemon juice
- 2 tablespoons lemon zest
- 2 teaspoons baking powder
- 1 ⅔ cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 cup confectioners’ sugar
- 1 tablespoon honey
- 2 teaspoons lemon juice
- 1 tablespoon whole milk
- 1 tablespoon lemon zest, for garnish
Preheat oven to 300˚F.
For the cookies, in a stand mixer with a paddle attachment, cream butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Add oil, lemon juice and lemon zest and beat to evenly combine.
In a medium bowl, mix together baking powder, flour and salt and slowly add into the butter mixture until dough comes together, scraping down sides if needed. Dough should be airy and not stick to the sides of the bowl.
Roll dough into thirty 1 ½-inch balls and place on an ungreased baking sheet. Bake until cookies show cracks in their surface, about 20 minutes. Let cool completely on baking sheet.
Meanwhile, for the glaze, in a small bowl, whisk together confectioners’ sugar, honey, lemon juice and milk until smooth.
Drizzle and gently spread about 1/2 teaspoon glaze over each cookie and top each with a pinch of lemon zest.
Cookies can be stored in an airtight container for up to 5 days.