Lemon Drizzle Cake Cookies
After the success of my Lemon Meringue Pie Cookies, I wanted to celebrate the cookie itself. The base, with ground almonds and lemon, reminded me of lemon drizzle cake—so I turned the cake into a cookie!


Makes 16
Hands-on Time 30 minutes plus chilling (overnight)
Baking Time 14 minutes
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!





















