As the festive season twinkles around us, bringing joy and warmth to our hearts, I’m excited to share with you a special recipe that will add a touch of magic to your Christmas celebrations. Imagine your kitchen transformed into a festive bakery, the air rich with the scent of butter and lemon, and the warmth of the oven offering a cozy embrace. Today, we’re going to bake Lemon Iced Butter Cookies, a delightful treat that blends the zesty joy of lemon with the rich, comforting taste of butter.
Ingredients:
For the Cookies:
- Unsalted Butter: 1 cup (softened to room temperature)
- Granulated Sugar: 1 cup
- Large Egg: 1 (preferably at room temperature)
- Pure Vanilla Extract: 1 teaspoon
- All-purpose Flour: 3 cups (spooned and leveled)
- Baking Powder: 1 teaspoon
- Salt: ¼ teaspoon
- Lemon Zest: From 1 large lemon (for that vibrant, citrusy aroma)
- Fresh Lemon Juice: 2 tablespoons (for a bright, fresh flavor)
For the Lemon Icing:
- Icing Sugar (Confectioners’ Sugar): 2 cups (sifted for smoothness)
- Milk: 3-4 tablespoons (adjust for desired consistency)
- Lemon Extract: 1 teaspoon (for an extra burst of lemony goodness)
Instructions:
- Beginning the Journey:
- Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper, setting the stage for our cookie stars.
- Creaming Butter and Sugar:
- In a large bowl, whip the softened butter and sugar until the mixture is light and fluffy, almost like a cloud. This step is crucial; it infuses air into our dough, promising a tender crumb.
- Incorporating the Wet Ingredients:
- Gently beat in the egg, followed by the vanilla extract, ensuring everything is well incorporated. Then, with love and care, stir in the fresh lemon juice and zest. This is where our cookies start to take on their delightful citrus character.
- The Dry Ingredients:
- In a separate bowl, combine the flour, baking powder, and salt. Whisk them together to evenly distribute each grain and speck, creating the perfect blend.
- Merging the Mixtures:
- Gradually add the dry ingredients to the wet mixture, mixing just until the dough comes together. Be gentle and don’t overmix – we want soft, tender cookies, not tough ones.
- The Chill Factor:
- Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 1 hour. This step is not to be skipped; it makes the dough easier to handle and deepens the flavors.
- Rolling and Cutting:
- Flour your surface and roll out the dough to about ¼ inch thickness. Dive into your collection of cookie cutters and choose your favorites. Each shape will bake into a memory, a small, sweet piece of joy.
- Baking:
- Place your cut-out cookies on the prepared baking sheets, giving them space to breathe and bake. Slide them into the preheated oven and bake for 8-10 minutes or until they’re just beginning to turn golden around the edges. Remember, each oven is unique, so keep an eye on your cookies.
- Preparing the Lemon Icing:
- While the cookies cool, mix together the icing sugar, milk, and lemon extract. The goal is a smooth, spreadable icing – not too runny, not too stiff.
- The Art of Decorating:
- Once the cookies have cooled, it’s time to decorate. This is where your creativity shines. Use a small knife or a piping bag to adorn your cookies with the lemon icing. Let your imagination guide your hand.
- Final Touches:
- Allow the icing to set before arranging your cookies on a festive platter.
This recipe yields about 24 cookies, depending on your cutters. These Lemon Iced Butter Cookies are not just treats; they are carriers of joy, of shared moments, and of the simple, yet profound pleasures of the holiday season.
As you bake and share these cookies, may your home be filled with laughter, your heart with love, and your holidays with the unforgettable sweetness of homemade treats. Merry Christmas, and may your baking bring you as much happiness as it brings to those who savor your creations. 🌟🍋🍪