Lemon Cardamom Cookie with Lemon Glaze

Lemon Cookie featured in Sweet Paul Magazine Spring 2013. Photo by Alexandra Grablewski. http://www.sweetpaulmag.com   http://www.sweetpaulmag.com/food/lemon-cookies

Lemon confections can be refreshing and light, this cookie is both, but I love it for other reasons as well.

A few years back when I had my cookie company Mollypenny, my dear friend and mentor Paul Lowe asked me to develop a cookie for his spring issue of Sweet Paul Magazine, I was thrilled to do this. I loved this cookie so much I later added it to my Mollypenny cookie line.

It is balanced not too sweet, lots of flavor without going overboard and has amazing texture, like a cross between lemon bar and a cookie. I worked on ways to add the lemon flavor without drying out the cookie (the lemon juice can do that to cookies) and I came up with making a lemon syrup. Also lemon can sometimes be overpowering in desserts, you know that filmy feeling that can linger when eating lemon sweets, well the heat and nuances in the cardamom and black pepper balance out the flavor in this cookie, they give it depth and a smooth flavor.


Lemon Cookie with Lemon Glaze:
½ cup of butter (1 stick), slightly softened
1 cup light brown sugar, packed
2 large egg yolks
¼ cup lemon syrup (see recipe)
½ tsp. baking powder
2 cups all-purpose unbleached flour
½ tsp. cardamom, ground
¼ tsp. black pepper, ground
½ tsp. Maldon sea salt, (or other flaky sea salt)
Cream the butter and brown sugar in a standing mixer on medium-high speed about 2 minutes. Add the egg yolks, beat on high speed for about 2 minutes, until thoroughly incorporated, light and fluffy. Add the cooled syrup and beat on medium high for 1 minute, making sure syrup is mixed in thoroughly.

Combine flour, spices, and salt in a medium bowl, then add to the rest of the dough and mix to combine about 30 seconds.

Heat oven to 375 degree F.
Scoop dough into a 2 oz ice cream scoop (or a ¼ cup) and place on a parchment paper lined cookie sheet and bake for 11-12 minutes until edges are golden brown. Let cool on wire rack.

When cool, glaze cookies by dipping tops into lemony glaze (see recipe).

Lemon Syrup:
¼ cup lemon juice
¼ cup granulated sugar

In a small saucepan heat the lemon juice and granulated sugar over medium heat until sugar has dissolved about 2 minutes (you should have about ¼ cup of syrup). Set aside to cool.

Lemony Glaze:
2 cups confectioners sugar
¼ cup lemon juice

In a small bowl whisk confectioners sugar and lemon juice until smooth.

Makes 11 – 2 oz cookies


Article in Sweet Paul Spring 2013 issue. More on Sweet Paul Magazine go here: http://www.sweetpaulmag.com/food/lemon-cookies

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