Soft and Cakey Lemon (Print Version)
# Ingredients:
01 -
2 cups (283g) plain flour.
02 -
1/4 teaspoon of salt.
03 -
1/2 teaspoon baking soda.
04 -
1/2 teaspoon of baking powder.
05 -
1 1/4 cups (250g) white sugar.
06 -
12 tablespoons (170g) softened unsalted butter.
07 -
1 1/2 tablespoons grated fresh lemon peel.
08 -
1 egg (large).
09 -
1 egg yolk (large).
10 -
1 1/2 tablespoons fresh lemon juice.
11 -
1 teaspoon extract of vanilla.
12 -
1 1/4 cups (150g) powdered sugar (for icing).
13 -
2 1/2 tablespoons fresh lemon juice (for icing).
# Instructions:
01 -
Combine flour, salt, baking soda, and baking powder in a bowl.
02 -
Cream butter with sugar and lemon peel until it's light and airy.
03 -
Blend the egg and the yolk.
04 -
Pour in the lemon juice and vanilla, stirring well.
05 -
Fold the dry ingredients into the wet mixture until just mixed.
06 -
Let the dough chill for 45-60 minutes before shaping.
07 -
Preheat your oven to 350°F (175°C).
08 -
Scoop out 1 1/2 tablespoons of dough per cookie, rolling into balls. Arrange 12 on a baking tray.
09 -
Bake in the oven for 9 minutes.
10 -
Let the cookies rest on the tray for 5 minutes, then move them to a cooling rack.
11 -
Stir the powdered sugar together with lemon juice to form icing.
12 -
Spread or drizzle icing over cooled cookies, and allow it to solidify before storing.
# Notes:
01 -
Flatten the dough balls before baking if you want thinner treats.
02 -
For the best taste, stick with fresh lemon juice and zest.