Description
These lemon-glazed twist cookies are soft, flavorful, and perfectly sweetened with a zesty lemon touch. The dough is tender and easy to shape into beautiful knots or loops, then baked to a light golden perfection. Finished with a smooth vanilla glaze and optional sprinkles, these cookies make a delightful treat for any occasion.
Ingredients
Scale
Dry Ingredients:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 4 large eggs
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1 tablespoon pure vanilla extract
- Zest of 1 lemon
- 2 tablespoons lemon juice
For the Glaze:
- 2 cups powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon vanilla extract
- Optional: Sprinkles for decoration
Instructions
- Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined to help ensure consistent leavening throughout the dough.
- Beat eggs and sugar: In a large bowl, beat the eggs and granulated sugar using a hand or stand mixer for about 2-3 minutes until the mixture is light, fluffy, and pale in color, which helps create a tender cookie.
- Add wet flavorings: Add the vegetable oil, pure vanilla extract, lemon zest, and lemon juice to the egg mixture. Mix well until all these elements are fully incorporated and the batter is smooth.
- Combine dry and wet ingredients: Gradually add the dry ingredients into the wet mixture. Stir just until a soft dough forms; it should be pliable but not sticky to the touch.
- Shape the cookies: Scoop about a tablespoon of dough and roll it into a 4-inch-long rope. Twist the rope into a loop or knot shape and place each shaped cookie onto the prepared baking sheets, leaving space between them for expansion.
- Bake the cookies: Bake in the preheated oven for 12-15 minutes or until the bottoms turn just lightly golden, indicating they are fully cooked without overbaking.
- Cool the cookies: Remove from the oven and let the cookies cool completely on wire racks; cooling prevents the glaze from melting when applied.
- Prepare the glaze: In a small bowl, whisk together the powdered sugar, 2-3 tablespoons of milk (add gradually), and vanilla extract until the glaze is smooth and pourable.
- Glaze and decorate: Dip the tops of the cooled cookies into the glaze, coating them well, then place them back on the wire racks. Immediately add sprinkles if desired before the glaze sets.
- Set the glaze: Allow the glaze to fully set before serving or storing the cookies in an airtight container to maintain freshness and prevent stickiness.
Notes
- For a stronger lemon flavor, you can add additional lemon zest or a little lemon extract to the dough.
- Ensure the dough is not too sticky to make shaping easier; lightly flour your hands if needed.
- If glaze is too thick, add a little more milk; if too thin, add more powdered sugar.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, substitute milk in the glaze with almond or oat milk.
