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!

Lemon Drizzle Cake Cookies
Lemon Drizzle Cake Cookies

Makes 16

Hands-on Time 30 minutes plus chilling (overnight)

Baking Time 14 minutes

Print friendly version

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!

Lemon Drizzle Cake Cookies
Lemon Drizzle Cake Cookies