Description
Delight in these bright and buttery Glazed Lemon Cookies featuring a tender lemon-infused base topped with a tangy, sweet lemon glaze. Perfectly balanced with fresh lemon zest and juice, these cookies offer a refreshing citrus twist that’s ideal for any occasion.
Ingredients
Scale
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, beat softened butter and 3/4 cup granulated sugar on medium speed using a stand or hand mixer until light and fluffy, approximately 3-4 minutes.
- Add Wet Ingredients: Beat in the egg, 1 tablespoon lemon zest, 1 teaspoon lemon juice, and vanilla extract until the mixture is creamy and well combined, about 1-2 minutes.
- Combine Dry Ingredients: Slowly mix in flour, baking powder, and salt on low speed until the dough is just combined, ensuring not to overmix.
- Portion and Shape Dough: Divide the dough evenly into 12 portions. Roll each portion into a ball and place them spaced evenly on the prepared baking sheet.
- Flatten Cookies: Wet the bottom of a glass, dip it into granulated sugar, then gently press each dough ball to about 3 inches in diameter to help the cookies bake evenly without spreading too thin.
- Bake Cookies: Bake in the preheated oven for 12-14 minutes or until the cookies are set. Remove from oven and let cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
- Prepare Lemon Glaze: While the cookies cool, combine powdered sugar, lemon zest, and enough lemon juice to reach a barely runny consistency—not too thin but drizzleable.
- Glaze Cookies: Transfer the glaze to a Ziploc bag, seal, and snip a small corner. Drizzle or pipe the glaze over the cooled cookies in a zigzag pattern, allowing some glaze to drip over the edges.
- Set Glaze and Serve: Let the glazed cookies stand until the glaze is set, then serve and enjoy.
Notes
- The granulated sugar on top of the cookies before baking adds a nice crunch and sparkle.
- Wet the glass before dipping in sugar to prevent sticking and tricky handling.
- Adjust the lemon juice in the glaze gradually to avoid making it too runny.
- For best results, use fresh lemon juice and zest.
- This recipe yields 12 cookies, perfect for a small gathering or treat.
