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Glazed Lemon Cookies Recipe

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4 from 7 reviews

These Glazed Lemon Cookies are tender, buttery, and bursting with fresh lemon flavor. Perfectly soft with a bright lemon glaze, they make a refreshing treat ideal for teatime or any occasion. The subtle lemon zest mixed into the dough complements the tangy glaze for a delightful citrus cookie experience.

Ingredients

Dry Ingredients

  • 2 ¼ cups (286 grams) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt

Wet Ingredients & Flavorings

  • 2 sticks (227 grams) unsalted butter, at cool room temperature
  • 3/4 cup (150 grams) granulated sugar
  • 2 tablespoons lemon zest, from about 3 medium lemons
  • 1 large egg, at cool room temperature

Glaze

  • 1 ½ cups (189 grams) powdered sugar, sifted
  • 2 to 4 tablespoons fresh lemon juice
  • Additional lemon zest, to garnish (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Combine Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Set aside for later use.
  3. Cream Butter and Sugar: Using an electric mixer fitted with the paddle attachment, beat the unsalted butter, granulated sugar, and 2 tablespoons of lemon zest together on medium-high speed until light, fluffy, and well combined, about 3 to 4 minutes. Scrape down the bowl once or twice during mixing for even texture.
  4. Add Egg: Beat in the large egg until fully incorporated, about 1 minute, ensuring the mixture is smooth and homogeneous. Scrape down the sides of the bowl again.
  5. Incorporate Dry Ingredients: Reduce the mixer speed to low and gradually add the flour mixture. Mix just until all dry ingredients are combined. The dough will be slightly dry; avoid overmixing to maintain tenderness.
  6. Shape Cookies: Using a medium spring-loaded cookie scoop, portion 1 ½-tablespoon sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Roll each ball between your palms, then gently flatten each to about 1/3-inch thickness using your palm.
  7. Bake: Bake the cookies in the preheated oven for 12 to 14 minutes, or until they are just set and the edges start to turn golden brown. Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
  8. Make the Lemon Glaze: In a medium bowl, whisk together the sifted powdered sugar and fresh lemon juice one tablespoon at a time until you achieve a thick but pourable glaze consistency.
  9. Glaze Cookies: Spoon the lemon glaze over each cooled cookie evenly. Optionally, sprinkle additional lemon zest on top for extra brightness and garnish.
  10. Set and Store: Allow the glaze to set completely, which should take at least 30 minutes. Store the glazed cookies in an airtight container at room temperature for up to 3 days to maintain freshness.

Notes

  • For the best lemon flavor, use fresh lemons for zest and juice.
  • Do not overmix the dough once the flour is added to keep cookies tender.
  • If you prefer a thicker glaze, use less lemon juice; for a thinner glaze, add a bit more.
  • Make sure the cookies are completely cool before glazing to prevent melting the icing.
  • Store cookies in a single layer or separated by parchment paper to keep the glaze intact.

Find it online: https://yumntasty.com/glazed-lemon-cookies-recipe/