Lemon drizzle cake. Just the thought of it makes me drool 🤤 But you guys know I like to play with food, and try out new things. So when I fancied cookies AND lemon drizzle cake, the most amazing creation was born: lemon drizzle cookies!
Oh my goodness, you’re all in for a real treat. Soft, chewy cookies meet wonderfully refreshing lemon topped with a generous lemon-sugar drizzle. Honestly, I’m not sure cookies get much better than this!
I actually had a friend come by for a catch up when I was trying my recipe out a few weeks ago. So, lucky her, got a sneak trial of them before I got to sharing them with you. I caught up with her again just a couple of days ago, and she was STILL raving about them! 🥰
Heck, even my lemon hating daughter was begging for a second cookie! 😆
As with most of my cookies, these do need chilling before you bake them. Please don’t be tempted to skip this step. It’s really important to help your cookies turn out soft and chewy in the middle!
Oh, and if you’ve not got the time or patience to mix and then chill your cookies before baking, fear not! I have a secret to share with you. You can make these cookies way in advance and leave them in a container in your fridge. Or even freeze them! Then, when you fancy a cookie (or three!), just preheat your oven, and pop as many in as you need!
Hey presto, virtually instant fresh cookies! You’re welcome 😘
Don’t forget if you’re looking for instant make and bake type cookies, I’ve a few for you! My snickerdoodles always go down well or these sweet little chocolate-dipped shortbreads and great. Plus, both are fab to make with the kids too!
Friends. MAKE THESE! You’ll wonder how you managed without them for so long. And don’t forget to let me know how yours turn out too.
Happy baking, and thanks for joining me as always! 😊
Xx
Lemon Drizzle Cookies
12-15
servings20
minutes7
minutes30
minutesToday I’m going to share with you how to make this perfect soft and chewy lemon drizzle cookie. You’re in for a real treat! 😊
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Ingredients
- For the cookies
115 g (½ cup) unsalted butter, at room temperature
100 g (½ cup) soft light brown sugar
50 g (¼ cup) caster sugar
1 large egg, at room temperature
0.5 tsp lemon juice
180 g (1 cup + 2 tbsp) plain (all purpose) flour
0.5 tsp bicarbonate of soda (baking soda)
0.5 tsp baking powder
0.5 tsp salt
2 tsp cornflour (cornstarch)
1-2 lemons, zest (see notes)
- For the drizzle and topping
60 g (¼ cup + 3 tbsp) icing (powdered) sugar
1.5-2 tsp lemon juice
Lemon zest, for garnish
Directions
- Place your butter and sugars in a large mixing bowl and combine. You can do this with a stand mixer, handheld whisk or just with a spatula, whichever suits you! Once completely combined, add in your egg and lemon juice and mix until those are all incorporated too.
- Sift in your flour, bicarb, baking powder, salt and cornflour, then grate in your lemon zest (see notes below). Mix together until completely combined. Your dough will be quite soft.
- Scoop out spoonfuls of mixture onto a lined baking sheet (I use an ice cream scoop, so I always get even sized cookies, but two spoons work just as well!) and pop the tray in the fridge for at least an hour, ideally 2-3 hours. You can even leave them overnight.
- When you’re ready to bake, preheat your oven to 160C/320F. Line a baking sheet with baking paper, then roll your cookie dough chunks into balls and place on the prepared baking sheet. Make sure you leave enough room between the cookies for them to spread as they bake.
- Bake for 7-10 minutes, depending on your oven, until the cookies are just starting to crack in the middle and the edges are just starting to turn golden. Remove from the oven, cool a few minutes on the tray, then transfer to a cooling rack to cool completely.
- Once the cookies are cool, make your drizzle. Mix as much lemon juice as you need into your icing to make a thick icing, about the consistency of thick cream. Drizzle over the top of your cooled cookies, then top with some more lemon zest to finish. Enjoy!
Recipe Video
Notes
- I use about 1½ lemons worth of zest, and my lemons are medium-sized lemons. I have been known to put in more, but this is a good crowd-pleasing amount without being too lemony (if that’s even possible!)
- I like to zest my lemons directly into my mixing bowl. This means not only do I get all the zest in my cookies, but I also get the added bonus of any of the oils off the fruit too. All this will add to your flavour, so you have the most wonderful lemony cookies possible! 😊
