Description
These Glazed Lemon Cookies are a delightful treat featuring a tender, melt-in-your-mouth texture with a slightly crisp exterior and a bright buttery lemon flavor. They’re perfectly finished with a sweet and tangy lemon glaze made from fresh lemon juice and zest, making them irresistibly delicious and perfect for any lemon lover.
Ingredients
Lemon Cookie Base
- 1 cup salted butter, softened
- 3/4 cup granulated sugar, plus extra for cookie tops
- 1 large egg
- 1 teaspoon fresh lemon juice
- 1 Tablespoon lemon zest
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Lemon Glaze
- 1 1/2 cups powdered sugar
- 1 Tablespoon lemon zest
- 2-3 Tablespoons fresh lemon juice
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, combine the softened butter and granulated sugar. Beat on medium speed with a stand or hand mixer until the mixture becomes light and fluffy, about 3 to 4 minutes.
- Add Wet Ingredients: Add the egg, lemon zest, lemon juice, and vanilla extract to the creamed mixture. Beat on medium speed until creamy and fully incorporated, about 1 to 2 minutes.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients. Mix on low speed until the dough is fully combined and smooth.
- Portion Dough: Divide the dough into 12 equal portions. Roll each portion into a ball and arrange them evenly spaced on the parchment-lined baking sheet.
- Flatten Dough Balls: Wet the bottom of a glass slightly and dip it into granulated sugar. Gently press down on each dough ball using the sugar-coated glass bottom to flatten them to about 3 inches in diameter. This ensures even baking and a nicely shaped cookie.
- Bake Cookies: Bake in the preheated oven for 12 to 14 minutes, or until the cookies look set and just firm to the touch. Remove from the oven and allow to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
- Prepare Lemon Glaze: While the cookies cool, prepare the glaze by mixing the powdered sugar and lemon zest. Slowly add lemon juice, 2 to 3 tablespoons, until the glaze reaches a barely runny consistency that drizzles lightly off a spoon.
- Glaze Cookies: Transfer the glaze into a Ziploc bag, seal it, and snip off a small corner to create a piping bag. Drizzle or pipe the glaze over the cooled cookies in a zigzag pattern, allowing some glaze to drip slightly over the edges.
- Set Glaze and Serve: Let the glazed cookies stand at room temperature until the glaze is set and firm to the touch, then serve and enjoy.
Notes
- Make sure the butter is softened but not melted for best texture.
- Pressing the cookies before baking helps them bake evenly and maintain shape.
- Adjust the lemon juice in the glaze carefully to avoid making it too runny.
- Use fresh lemon zest and juice for the brightest lemon flavor.
- The glaze can be made ahead and stored in the refrigerator; bring to room temperature before glazing.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
