Lemon Spice Cookies2015-11-14
- Yield : 48
- Servings : 48
- Prep Time : 12:00 h
- Cook Time : 5m
- Ready In : 13:00 h
This information is per serving.
Calories From Fat18
Serving Size:1 cookie (12 g)
Lemon Spice Cookies are a rolled, thinly sliced cookie recipe you can make days or even weeks in advance and bake fresh when ready to serve. Dough is wrapped in wax paper and plastic wrap or aluminum foil and refrigerated at least 12 hours to stiffen the dough for slicing.
Lemon flavor comes from lemon zest not lemon extract although a teaspoon of lemon extract can be used if you do not have lemon zest. Ground ginger, cinnamon, and cloves provide the spice flavor. Adjust the amount of zest and spices to taste.
These thinly sliced cookies baked in about 5 to 6 minutes.
Dough Wrapped for Refrigeration
Chilled Dough Sliced and Ready For Baking
Baked Lemon Spice Cookies
Substitute orange zest to make Orange Spice Cookies.
Recipe can be doubled.
- 1/2 cup (112 g) butter or margarine
- 3/4 cup (150 g) granulated sugar
- 1 egg
- 1 tablespoon (15 ml) corn syrup
- 1.5 cups (200 g) all-purpose flour
- 1 teaspoon (5 ml) baking soda
- 1 teaspoon (5 ml) ground ginger
- 1 teaspoon (5 ml) ground cinnamon
- 1 /4 teaspoon (1.25 ml) ground cloves
- 1 teaspoon (5 ml) grated lemon zest
Method of Preparation
In a large mixing bowl, use a mixer to cream butter and then gradually add sugar. Beat until light and fluffy. Add egg and corn syrup. Beat until well combined, 1 to 2 minutes. If using lemon extract, mix in at this time otherwise proceed to Step 2.
Combine flour, soda, ginger, cinnamon, cloves, and lemon zest. Add to creamed mixture and mix until flour is moistened and mixture forms a soft ball.
Cut a piece of waxed paper and turn dough out unto one side of the paper. Shape into a log about 1 to 2 inches (2.5 to 5 cm) thick. Wrap in the wax paper and the in plastic wrap or aluminum foil. Refrigerate 12 hours or overnight.
Preheat oven to 400°F (205°C). Use 3 to 4 ungreased cookie sheets or line with parchment paper.
Remove plastic and wax paper and slice dough using a sharp knife, about 1/8-inch (3 mm) thicks. Arrange 2 inches apart on baking sheets. Bake 5 to 6 minutes or until lightly browned. Rest 2 minutes and remove cookies to wire racks.