Description
Delight in these zesty Lemon Chia Seed Cookies that combine the refreshing flavor of lemon with the crunchy texture of chia seeds. Perfectly soft and lightly sweetened, these cookies are topped with a tangy lemon icing, making them an irresistible treat for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- Dash of salt
- 1 tbsp + 2 tsp chia seeds
Wet Ingredients
- 1/2 cup butter or margarine, softened
- 3/4 cup sugar
- 2 tsp lemon juice
- 2 tsp grated lemon zest
- 1 egg, beaten
- 1 tsp vanilla extract
Lemon Icing
- 2 1/2 tsp lemon juice
- 1/4 cup + 1 tbsp powdered icing sugar
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and allow it to fully preheat while you prepare the dough.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and chia seeds, ensuring they are evenly combined. Set this mixture aside.
- Cream Butter and Sugar: Using an electric mixer, cream the softened butter or margarine with sugar until the mixture becomes light and fluffy. This aerates the dough for a tender cookie.
- Add Wet Ingredients: To the creamed mixture, add lemon juice, grated lemon zest, the beaten egg, and vanilla extract. Beat together until just combined, infusing the dough with bright lemon flavor.
- Combine Dry and Wet Mixtures: Gradually incorporate the flour mixture into the wet ingredients, stirring gently just until combined to avoid overworking the dough.
- Roll Out Dough: Lightly flour a flat surface and a rolling pin. Roll out the dough evenly to your desired thickness, then cut into shapes of your choice.
- Arrange on Baking Sheet: Place the cut cookies onto a baking sheet, ensuring they have space to spread slightly during baking.
- Bake Cookies: Bake in the preheated oven for 10-15 minutes or until the edges of the cookies turn a light golden brown.
- Cool Cookies: Remove the baking sheet from the oven and allow the cookies to cool for a few minutes, then transfer them to a wire rack to cool completely.
- Prepare Lemon Icing: Whisk together lemon juice and powdered icing sugar until smooth and drizzle-able.
- Ice Cookies: Spoon the lemon icing over the cooled cookies, allowing the icing to set before serving.
Notes
- For a dairy-free version, use margarine or a vegan butter substitute.
- Ensure the butter is softened to room temperature for easier creaming.
- You can substitute chia seeds with poppy seeds if preferred, though it will alter the texture slightly.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; thaw before icing for best results.
