Glazed Lemon Cookies
Glazed Lemon Cookies are tender, soft, sweet, tangy, fresh, and of course, lemony. They’re like sunshine.
Yes, you read right. Another cookie recipe in one week. But hey, everyone loves cookies. And these cookies are very different than the chocolate chip ones I posted on Wednesday. These cookies taste like happiness. They taste like the first rays of warm sunlight after a frigid winter.
I had been craving something tart and citrus-y after having gotten used to quite a few citrus desserts lately. That’s when I saw Maria’s post for glazed lemon cookies. I pretty much walked straight into the kitchen to bake them after I read, “they will sure put a smile on your face”. And guess what? Maria was right! They did put a smile on my face.
Taste: Like sunshine. Sweet, tangy, fresh, and of course, lemony.
Texture: Tender and soft with a slight chew.
Ease: Easy peasy lemon squeezy.
Appearance: I love how the icing every so slightly drips down the sides of the cookies before it sets completely.
Pros: Tasty, perfect for spring or summer, the cookies stay soft for days.
Would I make this again? Maybe with lime next time.
Glazed Lemon Cookies
Yield: 3 dozen cookies
Cook Time: 12 minutes
Total Time: 25 minutes
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 tablespoons lemon zest
- 1 cup unsalted butter, at room temperature
- 1 egg
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup powdered sugar
- 5 teaspoons fresh lemon juice
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mats. Set aside.
Whisk flour, baking powder, and salt in a small bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or with a hand-held electric mixer, cream the butter, sugar, and lemon zest until light and fluffy. Beat in egg and vanilla extract, mix until smooth. On low speed add the flour mixture and blend until just incorporated.
Drop dough by tablespoonfuls using a spring-loaded ice cream scoop or two spoons onto prepared baking sheets, spacing 2 inches apart. Gently flatten dough with the smooth side of a spatula or your hand.
Bake for 12-14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes and transfer to cooking racks. Cool completely.
Once the cookies are cool, make the glaze: In a medium bowl, whisk together powdered sugar and lemon juice. Dip each cookie top into the lemon glaze. Let cookies sit until icing has set. Cookies can be stored at room temperature in an airtight container for up to 3 days.