Lemon Cookies

Cook Time 30 minutes

Servings makes 16-18 (depending on size)

Ingredients

120g unsalted butter, room temperature

200g caster sugar

1 tsp vanilla extract

1 egg

245g plain flour, sifted 

1 tsp baking powder

¼ tsp salt

1 lemon, zested and juice of half a lemon

Icing

¼ cup icing sugar

1 lemon, juiced (approx. 2 tsp)

Method

Preheat the oven to 180°C and line a large tray with baking paper.

In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a wooden spoon, beat the butter and sugar on medium speed until pale and creamy. Add in the vanilla and egg, beating again until combined. Mix in the flour, baking powder and salt. Pour in the lemon juice and zest. Beat briefly until a soft cookie dough forms.

Roll dough into 16 balls, 1½ tablespoons each, and bake for 15-20 minutes or until golden on the edges, pale and set on the top.

Carefully transfer cookies to a wire rack to cool completely.

To make the icing, mix the icing sugar with the lemon until you have a glossy lemon glaze. Drizzle over cooled cookies and serve.

Store in an airtight container for up to 2 weeks.