Introducing My New Series: a Whisk of Spring—where I’ll Be S

• загальний час: 35 minutes

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We’re kicking things off with these tangy lemon cookies, topped with a luscious cream cheese frosting. Bright, zesty, and irresistible! 🍋🍪😍

Lemon Cookie Ingredients:

3/4c (150g) granulated white sugar

zest of 2 lemons

1/2c + 1 tbsp (130g) melted butter

1 large egg

2 tsp lemon juice

1/2 tsp vanilla

1 2/3 c (200g) all purpose flour

1 ½ tbsp cornstarch

1/2 tsp baking powder

pinch of salt

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In a bowl, rub the lemon zest into the sugar to release its natural oils. Then whisk in the melted butter

Add the egg, lemon juice, and vanilla. Mix until smooth.

Sift in the flour, cornstarch, baking powder, and salt. Fold gently until just combined—don’t overmix!

Scoop the dough using a large ice cream scoop and refrigerate for at least 15 minutes (or up to overnight)

Preheat the oven to 350°F (180°C)

Roll the chilled dough between your hands, then gently press it onto a lined baking sheet

Bake for 9-11 minutes—don’t overbake! The cookies should be soft with a slightly gooey center.

Let them cool on the pan for 10 minutes before transferring to a wire rack to cool completely

Cream Cheese Frosting Ingredients:

1/4c (60g) room temp butter

4 oz (120 g) cream cheese

3/4 c (100g) icing sugar

1 tsp vanilla

Instructions:

In a bowl, cream all the ingredients together using a spatula or hand mixer until smooth

Transfer to a piping bag with a 2A tip (or simply snip the end like in the video!)

Frost the cookies and sprinkle with extra lemon zest (optional, but highly recommended!)

Enjoy✨