Easter Lemon Treats (Print Version)
# Ingredients:
→ Cookie Dough
01 -
200g of regular flour (1 1/2 cups and 2 tbsp)
02 -
3 tablespoons and 1/4 teaspoon white sugar
03 -
1 tsp baking powder
04 -
Just a pinch of salt (or 1/4 tsp if the butter isn’t salted)
05 -
Zest from a whole lemon
06 -
One large egg
07 -
1/4 cup of melted butter that’s been cooled
08 -
4 tbsp 2% milk
→ Lemon Glaze
09 -
1 1/2 to 2 cups of powdered sugar (just adjust for how sweet you want it)
10 -
1 tbsp milk
11 -
1 tbsp lemon juice
# Instructions:
01 -
Heat the oven to 300°F (150°C). Put parchment paper on your big baking pan.
02 -
In a big bowl, mix lemon zest, flour, sugar, salt, and baking powder together. Make a ditch in the mix, then toss in the butter, egg, and milk. Use a fork to stir things around until it starts to come together, then knead it lightly on your counter until it’s smooth.
03 -
Roll the dough into little ropes about 5 or 6 inches long, then twist or form into circles. Put them on your baking pan.
04 -
Bake for 15-18 minutes till they’re a soft, golden color. Let them cool before adding glaze to them.
05 -
Combine powdered sugar, milk, and lemon juice to create a glaze that’s the consistency you want. Brush the glaze over your now-cooled cookies or sprinkle powdered sugar instead if you’d rather.
# Notes:
01 -
Butter can be swapped out for mild olive oil if preferred
02 -
Can stay fresh in a tightly sealed container at room temp for a week
03 -
Freeze leftover dough for up to 3 months if needed
04 -
You can bake these at 350°F, but they’ll only need about 13 minutes