A couple weeks ago, I shared a photo of these delicious lemon cookies on my Instagram.
Before I go on – did you know you could LISTEN to this post? Click the image on the left to view my audible feed, or continue reading if you’d like.
To be completely honest, I’m not huge on lemon flavored anything (except homemade lemonade), but these cookies do not have an overpowering lemon flavor unless you make them that way.
I made these after we ran out of my second batch of White Chocolate Chip Pecan Cookies mostly because my husband Ruben really likes lemon flavored foods (opposites attract is right! lol). Normally I don’t bake 3 dozen cookies, but this was enough to share a tin with our neighbor with our Christmas card.
Cutting cookie dough always reminds me of playing with Playdoh when I was a little girl. I used to pretend making empanadas by making round little balls and inserting them in a disc shaped dough piece… my favorite part was crimping the edges with a fork. Did you do this?
When making the icing, flavor it with enough lemon juice for your taste. I like that this part can be toned down if you aren’t a huge lemon fan like me.
The recipe for these lemon cookies are pretty easy but I’ll note a couple things:
First, you should know that it will take a bit of time for the dough to form. You may start to think that more moisture or flour is needed because it is very dry at first, but don’t change a thing and just keep kneading away until it comes together). Trust me on this one!
Second thing is you will want to refrigerate the dough so that it is easier to handle (it gets soft when handled too much) and easy to cut into triangles.
I really hope you enjoy these lemon cookies and if you try them, please come back and let me know how it went!