There’s really a special place in my heart for a good lemon cookie. That, I know, comes from stocking the giant jars of lemon knot cookies that used to adorn the counter at Starbucks. The little $0.69 treats smelled strongly of lemon, had a delightful cake-like texture, and a crispy sugar glaze. I may have accidentally on purpose broken a few of them in my barista days.
My coworker Matt’s birthday is this weekend, and as tradition would tell, I had some treats to make. He’s not-so-subtly hinted over the last couple of weeks of his affinity for lemon desserts.
Once I decided to make a lemon dessert for the school birthday celebration, the googling began. My search led me all over the internet, to familiar and new-to-me blogs. I got sucked in to the photography on some, and the writing on others, and the story behind these cookies was the final straw. I had to make them.
Susan over at LunaCafe posted this recipe way back in 2008, and I’m thrilled I ran across it. She called these cookies “tea cakes”, but mine flattened out a bit more so they’re cookies. To say that they’re lemony is an understatement. They have lemon juice, lemon zest, lemon extract and a special lemon kick in the powdered sugar sprinkle: Lemonade Kool Aid!
Lovely Lemon Cookies
Prep Time: 15 minutes
Cook Time: 10-15 minutes
Keywords: bake dessert lemon cookie
Ingredients (36-40 cookies)
- 2½ cups flour
- ½ cup cornstarch
- ½ teaspoon salt
- 1½ cups unsalted butter, room temperature
- 1 cup sifted powdered sugar
- zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1½ teaspoons lemon extract)
- 2 cups sifted powdered sugar, sifted
- 1 (.23 ounce) package unsweetened Lemonade Kool-Aid powder
Pre-heat the oven to 375°F.
In the bowl of a stand mixer, cream together the butter and powdered sugar until light and creamy.
Sift together the cornstarch, salt, and flour and set aside.
Add the lemon zest, lemon juice, lemon extract and mix until well-combined.
Add the flour mixture and mix on low speed until combined into a smooth dough.
Refrigerate at least 30 minutes.
Form 1 Tablespoon-sized balls and place them about an inch apart on a greased cookie sheet.
Bake 10-13 minutes until very lightly browned.
Mix together the powdered sugar and Kool-Aid.
Allow cookies to cool on a rack, and when a touchable temperature, then roll in the powdered sugar mixture.
Allow to cool the rest of the way, then sprinkle with more powdered sugar.