Lemon Drizzle Cake Cookies

Makes 16

Hands-on Time 30 minutes plus chilling (overnight)

Baking Time 14 minutes

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Ingredients

• 250g unsalted butter (softened)

• 200g light brown sugar

• 325g caster sugar

• 2 tsp almond extract

• 2 large eggs

• 400g plain flour

• 1 tsp bicarbonate of soda

• 1 tsp fine salt

• 4 lemons

• 400g icing sugar

Equipment

• Freestanding mixer with paddle attachment

• Spatula

• Fine grater

• Baking parchment

• Baking sheet (ideally aluminium)

• Juicer

• Microwaveable bowl

• Microwave

• Knife

• Wire rack

• Fork

• Mixing bowl

Method

1. Make the Cookie Dough

• In a freestanding mixer, beat butter, light brown sugar, and 175g caster sugar for 5 minutes until light and fluffy.

• Add almond extract and eggs, mixing briefly to combine.

• Add flour, bicarbonate of soda, and salt. Mix until just combined, scraping down the sides with a spatula.

• Grate the zest of 2 lemons over the dough and mix for 10 seconds until evenly distributed.

2. Shape and Chill the Dough

• Shape the dough into a log, wrap in parchment, and chill for 30 minutes.

• Slice the dough into 16 equal rounds, roll into balls, and place on a parchment-lined baking sheet. Chill overnight.

3. Bake the Cookies

• Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.

• Squeeze the juice of the 2 zested lemons into a bowl and stir in 150g caster sugar. Microwave in 20-second blasts until the sugar dissolves into a syrup. Set aside.

• Place 6–8 dough balls on a parchment-lined baking sheet, spaced 10cm apart.

• Bake on the middle shelf for 14 minutes until golden.

• Remove from the oven and gently prick the tops of the cookies with a fork. Spoon a couple of teaspoons of lemon syrup over each cookie and let sit for a few minutes to soak.

4. Make the Lemon Drizzle Glaze

• In a mixing bowl, combine icing sugar and 3 tablespoons of lemon juice. Stir until smooth, adding more lemon juice as needed to achieve a runny consistency.

• Dip the top of each cookie into the glaze and place on a wire rack to set.

Tip

• For the best texture, let the cookies cool completely before glazing.

Enjoy!