Lemon Glaze Treats (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1 teaspoon baking powder
02 -
3 1/4 tablespoons granulated sugar
03 -
1 large egg
04 -
200 grams (about 1 1/2 cups and 2 tablespoons) all-purpose flour
05 -
A pinch of salt (or 1/4 teaspoon for unsalted butter)
06 -
Grated zest of 1 lemon
07 -
1/4 cup butter, melted and cooled
08 -
4 tablespoons whole milk or 2%
→ Lemon Glaze
09 -
1 tablespoon milk
10 -
1 1/2 to 2 cups powdered sugar
11 -
1 tablespoon fresh lemon juice
# Instructions:
01 -
Heat your oven to 300°F (150°C). Line a large baking sheet with parchment paper.
02 -
In a big bowl, combine the flour, sugar, baking powder, salt, and zest. Make a small well, and pour in the egg, milk, and butter. Use a fork to gently mix until combined, then knead on a flat surface until smooth.
03 -
Form the dough into slim ropes about 5-6 inches long, then twist them into loops or knots. Arrange on the prepared baking sheet.
04 -
Bake for about 15 to 18 minutes, just until the edges turn lightly golden. Wait until they’re fully cool before adding glaze.
05 -
Sift the powdered sugar first, then mix it with lemon juice and milk until smooth and the desired thickness. Drizzle over cooled cookies, or sprinkle with sugar if preferred.
# Notes:
01 -
Swap the butter with light olive oil if preferred.
02 -
Store them in an airtight container at room temperature for up to 7 days.
03 -
Freeze the dough for up to 3 months if making ahead.
04 -
To bake faster, raise the oven temp to 350°F and cook for 13 minutes.