Easy Lemon Cookies Recipe: Sweet Treats for Yom Kippur

Name: Easy Lemon Cookies Recipe: Sweet Treats for Yom Kippur
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 24
Cuisine: Israeli / International Baking
Ingredients: 150 grams Soft Butter (Room temperature); 1/2 cup Powdered Sugar (For the cookie dough); 1 large Egg; 1.5 cups All-purpose flour; 1 tablespoon Cornstarch; 1 whole lemon Lemon Zest (For the cookie dough); 2 tablespoons Lemon Juice (For the cookie dough); 1 teaspoon Vanilla Extract; Pinch Salt; 1/2 cup Powdered Sugar (For the icing); 4 tablespoons Lemon Juice (For the icing); As needed Dried Raspberry Flakes (For decoration, optional); As needed Lemon Zest (For decoration, optional)

Discover our delightful lemon cookies recipe, perfect for Yom Kippur or any occasion. These soft, tangy cookies are easy to make and guaranteed to be a hit with their vibrant lemon flavor and delicate icing. A perfect sweet treat for your festive table.

#Cookies

#Lemon

#Baking

#Yom Kippur

#Dessert

#Sweet

#Easy Recipe

Ingredients for Lemon Cookies

Recipe Information

20m

Prep Time

12m

Cook Time

32m

Total Time

Servings

Easy

Israeli / International Baking

Hebrew

Nutrition (per serving)

Calories

Protein

10g

Carbs

Fat

Freshly Baked Lemon Cookies

Ingredients

Servings: 24

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Lemon Icing Preparation

Instructions

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1
In a bowl, cream together the soft butter and 1/2 cup powdered sugar until well combined and fluffy.
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3m
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In a bowl, cream together the soft butter and 1/2 cup powdered sugar until well combined and fluffy.
3m
Ensure butter is at room temperature for easy mixing.
2
Add the egg, vanilla extract, 2 tablespoons of lemon juice, and lemon zest to the mixture. Whisk until smooth, even if it initially appears to separate.
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2m
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Add the egg, vanilla extract, 2 tablespoons of lemon juice, and lemon zest to the mixture. Whisk until smooth, even if it initially appears to separate.
2m
Keep whisking; it will come together.

3
Gradually add the flour, cornstarch, and a pinch of salt. Mix until a soft dough forms. Do not overmix.
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3m
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Gradually add the flour, cornstarch, and a pinch of salt. Mix until a soft dough forms. Do not overmix.
3m
Mix until just combined to keep cookies tender.
4
Chill the dough for 30 minutes. Then, preheat oven to 180°C (350°F). Roll out the dough and cut into desired cookie shapes. Bake for 10-12 minutes or until edges are lightly golden.
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45m
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Chill the dough for 30 minutes. Then, preheat oven to 180°C (350°F). Roll out the dough and cut into desired cookie shapes. Bake for 10-12 minutes or until edges are lightly golden.
45m
Chilling prevents spreading. Cookies should be pale.
5
While cookies cool, prepare the icing: whisk together 1/2 cup powdered sugar and 4 tablespoons of lemon juice until smooth. Adjust consistency by adding more sugar or lemon juice as needed.
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5m
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While cookies cool, prepare the icing: whisk together 1/2 cup powdered sugar and 4 tablespoons of lemon juice until smooth. Adjust consistency by adding more sugar or lemon juice as needed.
5m
A thick but pourable consistency is ideal.

6
Once cookies are completely cool, drizzle or spread the lemon icing over them. Decorate with dried raspberry flakes and extra lemon zest, if desired. Allow icing to set before serving.
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10m
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Once cookies are completely cool, drizzle or spread the lemon icing over them. Decorate with dried raspberry flakes and extra lemon zest, if desired. Allow icing to set before serving.
10m
Patience is key for the icing to set beautifully.