This year´s Easter on the blog is in the sign of cakes, which can be made during the whole year, not just for Easter. These Easter Lemon Cookies are a part of this group. You can create Easter cookies from the regular ones using Easter cookie cutters, or vice versa, if you use the traditional cookie cutters you will get lemon cookies, perfect for the whole year. These cookies are made from fresh lemon zest and lemon juice so they´re really as lemon-y as possible. Don´t forget to add lemon glaze and sprinkles, they will create colorful Easter cookies. Of course, if you want to get thicker glaze use smaller amount of lemon juice and if sugar and juice wouldn´t join together, just heat them up a bit.
Easter Lemon Cookies
Prep Time
50 mins
Cook Time
10 mins
Total Time
1 hrs
Easter cookies in the shape of an egg, topped with lemon glaze
Servings: 100 cookies
Ingredients
- 320 g butter
- 250 g sugar
- Zest of 2 ½ lemons
- Juice of ½ lemon
- 2 tsp vanilla extract
- 500 g all purpose flour
- ¼ tsp salt
- Lemon glaze:
- 250 g icing sugar
- 8 tbsp lemon juice
- Sprinkles
Instructions
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Beat butter with sugar until fluffy. Add lemon zest, lemon juice and vanilla extract. Beat again. Incorporate flour and salt and process dough.
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Put dough in a refrigerator for about an hour.
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After an hour, take it out and roll it out on a floured surface. Cut out cookies using an egg-formed cutter. Put these cookies on the baking pan covered with baking paper.
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Bake them on 180 degrees for about 10 minutes or until they begin to brown.
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Let them cool and decorate them with lemon glaze.
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Lemon glaze:
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Whisk icing sugar with lemon juice together until well combined. Pour about 1 – 2 tablespoon of glaze over each egg-shaped cookie. Let the glaze set a bit and sprinkle cookies with sprinkles.
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