Zesty Lemon Wedding Cookies: A Step-By-Step Guide

Lemon wedding cookies are a zesty, tangy treat, perfect for any celebration. This easy-to-make, buttery, melt-in-your-mouth cookie is a delightful twist on the classic wedding cookie. With a few simple ingredients, you can create a delicious dessert that will impress your guests and have them reaching for more. So, if you're looking for a tasty treat to add to your special day, here's how to make lemon wedding cookies.

How to make the dough

To make the dough for lemon wedding cookies, you'll need the following ingredients:

• Butter (unsalted and softened)
• Powdered/confectioners sugar
• Lemon juice
• Lemon extract (optional)
• Salt
• Lemon zest
• All-purpose flour
• Lemon instant pudding mix (optional)
• Baking powder (optional)
• Eggs (optional)
• Oil (optional)
• Vanilla extract (optional)

Start by creaming together the softened butter and powdered sugar until they are well combined. You can use a stand mixer or an electric mixer for this step. Then, mix in the lemon juice, lemon extract (if using), and salt until fully combined. If you want a more intense lemon flavor, you can add additional lemon zest or a few drops of yellow food coloring.

Next, gradually mix in the dry ingredients, including the flour, lemon pudding mix (if using), and salt, until a stiff dough forms. If you're using a stand mixer, this should only take a minute or so. If using a hand mixer, it will take longer. You can also add finely chopped nuts like pecans or walnuts at this stage if desired.

Once the dough is ready, divide it in half and form it into balls. Wrap the dough balls in plastic wrap and place them in the refrigerator for at least an hour to chill. Chilling the dough will help the cookies keep their shape during baking.

Shaping the cookies

Once the dough has chilled, take it out of the refrigerator and remove the plastic wrap. Using a teaspoon, scoop out some of the dough and roll it into balls. The size of the balls will depend on how big you want your cookies to be. A good starting point is to use a teaspoon of dough for each cookie. Place the balls of dough onto your prepared baking sheets, spacing them about 1 inch apart.

If you want to add a bit of colour to your cookies, you can add a few drops of yellow food colouring to the dough before shaping it into balls. This step is completely optional, but it can make the cookies look more appealing and obvious that they are lemon-flavoured.

At this point, you can also choose to flatten the balls of dough slightly before baking them. This will create a different shape for your cookies.

After shaping the cookies, they are ready to be baked in the preheated oven!

Baking the cookies

Now for the fun part: baking the cookies!

First, preheat your oven to 350°F. If you're using parchment paper or silicone baking mats, line your cookie sheets with them now. If you're using an ungreased baking sheet, you can leave it as it is.

Next, you'll want to cream together your butter and sugar. If you're using an electric mixer or stand mixer, this should take around 1-2 minutes. You're looking for a light and fluffy consistency. Once you've achieved this, mix in your vanilla extract and lemon zest (if using).

Now it's time to add the dry ingredients. Gradually mix in your flour, pudding mix, and salt (if using) until everything is combined. If your dough is quite sticky, you can pop it in the fridge for 30 minutes to an hour to make it easier to handle.

Take your dough and scoop it out into balls, aiming for about 1 tablespoon of dough per cookie. Place the balls on your prepared baking sheets, leaving about 1 inch of space between each cookie.

Bake your cookies for around 8-15 minutes. They should be very light brown on the bottom and feel firm to the touch when they're done. Don't overbake them!

Once your cookies are out of the oven, let them cool on the baking sheet for a few minutes before rolling them in powdered sugar. This will help the sugar stick and give your cookies a beautiful, snowy appearance. If you want an extra thick coating, you can roll them a second time once they've cooled completely.

And that's it! Your lemon wedding cookies are now ready to be devoured. Enjoy the delicious, tangy, buttery treats!

Making the coating

For the coating, you will need to mix together confectioners' sugar and lemon juice powder. The amount of each ingredient will vary depending on the recipe you are following. For example, one recipe calls for 1 cup of confectioners' sugar and 2 teaspoons of lemon zest, while another suggests 1/2 cup of confectioners' sugar and 1 teaspoon of lemon juice. You can also add a bit of lemon extract to enhance the lemon flavor.

Once you have measured out the ingredients, sift them together into a shallow bowl. This will ensure that there are no lumps in your coating.

After your cookies have finished baking, let them cool on the baking sheet for 3-5 minutes. You want them to be firm enough to handle but still warm. Then, carefully roll the cookies in the coating. Make sure to coat them evenly on all sides.

Let the cookies cool completely, then re-roll them in the coating. This second coat will give them a nice, even finish.

If you want to add a little extra colour to your cookies, you can include a few drops of yellow food colouring in the coating. This is completely optional, but it will make the lemon flavour more obvious.

Storing the cookies

Storing your lemon wedding cookies correctly is essential to keep them tasting delicious and fresh.

Firstly, it's important to let your cookies cool completely before storing them. If you're in a hurry, let them cool for at least 10 minutes before packing them away. Once they're cool, you can store them in an airtight container. If you don't have a container with a sealing lid, you can use a freezer bag or any container that seals tightly.

Lemon wedding cookies will keep at room temperature for up to a week. If you want to keep them for longer, you can store them in the refrigerator, which will extend their shelf life by a few days. However, do not put them in the fridge while they are still warm, as this can affect their texture.

If you want to freeze your lemon wedding cookies, it's best to do so without the final coating of powdered sugar. Freeze them in a single layer on a baking sheet, then transfer them to a freezer bag or container once they're solid. They will keep for up to three months in the freezer. When you're ready to serve them, thaw them at room temperature, then roll them in powdered sugar.

Lemon wedding cookies are best enjoyed fresh, but if stored correctly, they will still taste delicious for several weeks or months.

Frequently asked questions