These insta-worthy lemon cookies are a delicious and delicate treat. The dough and icing have a lemon forward flavor to balance the sweetness of the cookie. Edible dried flowers add a complimentary floral note and make these cookies oh so pretty. Go crazy with the decor, which is really the most fun part of this recipe. Be sure to use organic edible flowers, like pansies, roses, lavender, and violets. You can also use freeze-dried raspberries to complete your decor. Enjoy your lemon cookies with a cup of tea or light summer cocktail at your next holiday event or dinner party.
Lemon Cookies Recipe Tips
- Not a fan of lemon cookies? That’s okay. You can leave out the lemon juice and peel, and use any other flavor you prefer. Lavender, orange, or ginger would all be delicious in this recipe.
- Want to kick your cookies up a notch? Incorporate some edible gold flakes or edible glitter.
- Be sure not to overmix these cookies so they stay nice and light.
- This dough can be made up to 2 days in advance, making this a great treat to make for holidays or get-togethers.
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Lemon Cookies with Dried Flowers
- Stand mixer
what you'll need
- 2 3/4 cups all-purpose flour plus more for dusting
- 2 tbsp cornstarch
- 1 1/2 tsp salt
- 2 sticks unsalted butter
- 3/4 cup sugar
- 2 tsp lemon peel
- 1 3/4 cup powdered sugar
- 1 1/2 tbsp milk
- 1 1/2 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 tsp salt
- dried edible flowers
- freeze dried raspberries
let's do it
- In a medium sized bowl mix the flour, cornstarch and salt. Set aside.
- Whip the butter, sugar and lemon peel in the bowl of a stand mixer with the flat beater on until you get a creamy, pale and fluffy buttercream. About five minutes at medium high speed.
- Add the dry ingredients and whip at medium low speed just until incorporated. Do not over mix. This will take about 10-15 seconds.
- Wrap the dough in plastic and refrigerate for at least 2 hours, up to 2 days.
- Meanwhile, prepare the glaze. Mix the powdered sugar, milk, lemon juice, vanilla extract and salt in a small bowl. Allow to rest for at least 2 hours at room temperature.
- Preheat the oven to 350 F / 180 C. Prepare a baking tray with parchment paper. Unwrap the dough and roll in the tray until it is ⅛” thick. Using cookie cutters of about 3 ⅛” in diameter, cut 16-18 cookies. Create more cookies with the dough excess.
- Bake the cookies for 12-14 minutes, or until edges are lightly golden. Let cool completely.
- Dip the top of the cookies in the glaze and immediately decorate with dried flowers and freeze dried raspberries. Rest for 15 minutes until the icing hardens.
Recipe and photos by Abril Macías.