Recipe Ingredients
Flour – all purpose with a strong protein percentage
Cornstarch
Lemon – fresh lemon
Salt
Butter – I use salted
Powdered Sugar – also known as icing or confectioners sugar
Why is cornstarch added to a cookie recipe?
I have recently discovered that a lot of people add corn starch to cookie recipes, the reason is because it helps create a crumbly and tender texture. It is also considered to help cookies from spreading.
The difference between lemon juice and zest
I use both lemon juice and lemon zest in this recipe. Some insist that the zest has more lemon flavour than the juice. The zest is the oil of the lemon and is therefore filled with the pure lemon flavour.
The juice holds the acidic tart taste of the lemon. Just be sure to grate only the yellow part of the lemon and no white part. The white part will add only bitterness. And you don’t want that!
How to make Lemon Cookies
In a medium bowl whisk together the flour, cornstarch, zest and salt. In a large bowl beat the butter and sugar until fluffy about 2-3 minutes. Add half the dry ingredients and lemon juice and beat together.
Then with a wood spoon or spatula mix in the remaining flour until combined. Move the dough to a large piece of parchment paper and form the cookie dough into a log.
Wrap in the paper and refrigerate for an hour.
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Remove the dough from the fridge, and cut into 1/2 inch slices. Place on a parchment paper lined baking sheet and refrigerate again for about 20 minutes, while the oven is pre-heating.
Bake for approximately 15 minutes. Once the cookies have cooled completely, then you can top them with a little lemon glaze if desired.
INGREDIENTS
LEMON COOKIES
1 1/4 cups all purpose flour (162 grams)
1/4 cup + 2 tablespoons cornstarch (50 grams)
zest & juice of one lemon (approximately 2 tablespoons lemon juice and 1/2-1 tablespoon zest)
1 pinch salt
3/4 cup +2 tablespoons butter (softened)* (185 grams)
1/2 cup powdered sugar (60 grams)
*I use salted butter, if you use unsalted then increase the salt to 1/4 teaspoon.
LEMON GLAZE
3 tablespoons fresh lemon juice (strained)
1 1/2 cups powdered sugar (180 grams)
1 zest lemon
INSTRUCTIONS
LEMON COOKIES
In a medium bowl whisk together the flour, cornstarch, zest and salt.
In a large bowl, beat on medium speed the butter and sugar until fluffy, 3-5 minutes. Then add half the flour and the lemon juice beat to combine. Then add the remaining flour and with a wooden spoon or spatula combine to form a dough (the dough will be a little sticky, if the dough is too sticky then add 1-2 tablespoons of flour).
Transfer the dough to a large piece of parchment paper and roll the dough into a log approximately 1 1/2 inches (4cm) wide. Wrap the dough in the parchment paper and refrigerate for one hour.
Remove the dough from the fridge and cut into 1/2 inch (1.3 cm) slices. Place the slices on a large cookie sheet lined with parchment paper and refrigerate for 20 minutes.
Pre-heat oven to 320F (160C).
Bake the cookies for 5 minutes, then raise the oven temperature to 350F (180C) and continue to bake for 9-10 minutes. The should be light gold in colour. Remove from the oven and let the cookies sit on the cookie sheet for about 5 minutes, then move to a wire rack to cool completely. The cookies can be either dusted with powdered sugar or spread with a lemon glaze. Enjoy!
LEMON GLAZE
In a small bowl whisk together the lemon juice, powdered sugar and zest until smooth.
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