Lemon Cookies With Lemon Glaze (Printable)
Zesty, buttery cookies topped with sweet lemon glaze; bright, easy, perfect for spring gatherings.
# What You'll Need:
→ Lemon Cookie Dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 1 large egg
08 - 2 tablespoons lemon zest (from 2 lemons)
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1 teaspoon pure vanilla extract
→ Lemon Glaze
11 - 1 cup powdered sugar
12 - 2-3 tablespoons freshly squeezed lemon juice
13 - 1 teaspoon lemon zest (optional, for extra flavor)
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, approximately 2 to 3 minutes.
04 - Add the egg, lemon zest, freshly squeezed lemon juice, and vanilla extract to the butter mixture. Beat until well combined and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated. Be careful not to overmix.
06 - Scoop tablespoon-sized portions of dough and roll into balls. Place on the prepared baking sheets, spacing each about 2 inches apart to allow for spreading.
07 - Bake for 10 to 12 minutes, or until the edges are lightly golden. Allow cookies to rest on the baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely.
08 - In a small bowl, whisk together the powdered sugar and lemon juice, adding the juice gradually until the desired drizzling consistency is reached. Stir in additional lemon zest if desired for extra flavor.
09 - Drizzle or spread the glaze evenly over the completely cooled cookies. Allow the glaze to set at room temperature before serving.
# Expert Tips:
01 -
- The glaze firms up into a sweet little shell that cracks slightly when you bite, giving you this satisfying texture contrast with the soft cookie underneath.
- They come together with stuff you probably already have, no special trip to the store required.
- They freeze beautifully so you can stash half the batch and pretend you only ate three.
02 -
- Glazing warm cookies will melt the glaze right off into a sticky puddle, so wait until they are completely cool or you will be frustrated.
- The dough will seem soft when you first mix it but chilling it for 20 minutes in the fridge makes scooping so much easier and helps the cookies hold their shape.
03 -
- Room temperature eggs blend more evenly into the butter mixture, so take yours out of the fridge when you set out the butter.
- Double the zest and you will be amazed how much more personality these cookies have without any extra effort.