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Sparkly Lemon Cookies
Credit:
Lennart Weibull
Recipe Summary
Yield: Makes 40
Ingredients
Ingredient Checklist
2 cups unbleached all-purpose flour
1/4 teaspoon coarse salt
1 stick plus 2 1/2 tablespoons unsalted butter, room temperature
1/2 cup plus 2 tablespoons granulated sugar
3 lemons, zested and juiced (1/3 cup juice)
2 large eggs
1/4 cup whole milk
2 3/4 cups confectioners’ sugar, sifted
Coarse sanding sugar, for sprinkling (optional)
Gallery
Sparkly Lemon Cookies
Credit:
Lennart Weibull
Recipe Summary
Yield: Makes 40
Gallery
Sparkly Lemon Cookies
Credit:
Lennart Weibull
Sparkly Lemon Cookies
Credit:
Lennart Weibull
Sparkly Lemon Cookies
Recipe Summary
Yield: Makes 40
Recipe Summary
Yield: Makes 40
Yield: Makes 40
Makes 40
Ingredients
Ingredients
- 2 cups unbleached all-purpose flour
- 1/4 teaspoon coarse salt
- 1 stick plus 2 1/2 tablespoons unsalted butter, room temperature
- 1/2 cup plus 2 tablespoons granulated sugar
- 3 lemons, zested and juiced (1/3 cup juice)
- 2 large eggs
- 1/4 cup whole milk
- 2 3/4 cups confectioners’ sugar, sifted
- Coarse sanding sugar, for sprinkling (optional)
Directions
Preheat oven to 325 degrees. In a small bowl, whisk together flour and salt. In a large bowl, beat butter, granulated sugar, and lemon zest on medium speed until pale and fluffy, about 10 minutes. Beat in eggs until combined. Gradually add flour mixture and beat on low until just combined. Slowly add milk and beat on medium until a dough forms, about 5 minutes.
Transfer dough to a pastry bag fitted with a 1/2-inch round tip (such as Ateco #806). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets. Bake, rotating sheets halfway through, until bottoms of cookies are pale golden, 16 to 18 minutes. Transfer sheets to wire racks; let cool completely.
In a bowl, whisk together confectioners’ sugar and lemon juice until smooth. Using a pastry brush, brush glaze onto cookies. Sprinkle with sanding sugar. Let glaze harden, about 20 minutes. (Cookies can be stored in an airtight container at room temperature up to 3 days.)
Cook’s Notes
Reviews (3)
Add Rating & Review
87 Ratings
5 star values:
21
4 star values:
19
3 star values:
31
2 star values:
13
1 star values:
3
Reviews (3)
Add Rating & Review
87 Ratings
5 star values:
21
4 star values:
19
3 star values:
31
2 star values:
13
1 star values:
3
Add Rating & Review
87 Ratings
5 star values:
21
4 star values:
19
3 star values:
31
2 star values:
13
1 star values:
3
87 Ratings
5 star values:
21
4 star values:
19
3 star values:
31
2 star values:
13
1 star values:
3
87 Ratings
5 star values:
21
4 star values:
19
3 star values:
31
2 star values:
13
1 star values:
3
- 5 star values:
- 21
- 4 star values:
- 19
- 3 star values:
- 31
- 2 star values:
- 13
- 1 star values:
- 3
Martha Stewart Member
Rating: 3 stars
12/16/2015
These are a little too cake like texture for me. But I love how lemony. I also made another version myself. Using Orange Zest and taking away 1/2 cup flour and adding 1/2 Cup coco powder. Then the orange juice for the glaze. Everyone loved them equal to the lemon.
Martha Stewart Member
Rating: 3 stars
12/14/2015
I liked the strong lemon flavor of these. I didn't put as much powdered sugar in the lemon juice for the glaze and thought they turned out just okay. There are better lemon cookie recipes. I had a difficult time piping them into the even flat rounds that are pictured as well.
Martha Stewart Member
Rating: 3 stars
02/03/2014
These were... strange. I followed the recipe exactly and my cookies ended up with a vaguely bready texture. The taste was ok, but not worth the work, in my opinion.
Martha Stewart Member
Rating: 3 stars
12/16/2015
These are a little too cake like texture for me. But I love how lemony. I also made another version myself. Using Orange Zest and taking away 1/2 cup flour and adding 1/2 Cup coco powder. Then the orange juice for the glaze. Everyone loved them equal to the lemon.
Rating: 3 stars
Rating: 3 stars
12/14/2015
I liked the strong lemon flavor of these. I didn't put as much powdered sugar in the lemon juice for the glaze and thought they turned out just okay. There are better lemon cookie recipes. I had a difficult time piping them into the even flat rounds that are pictured as well.
Rating: 3 stars
02/03/2014
These were... strange. I followed the recipe exactly and my cookies ended up with a vaguely bready texture. The taste was ok, but not worth the work, in my opinion.
All Reviews for Sparkly Lemon Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Sparkly Lemon Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
