Description
These Glazed Lemon Cookies are a delightful treat combining a tender, buttery cookie base with a bright, tangy lemon glaze. Perfectly balanced with fresh lemon zest and juice, these cookies offer a refreshing citrus flavor that complements their soft texture. Easy to prepare and ideal for any occasion, they are baked to a light golden perfection and finished with a sweet lemony glaze that sets beautifully.
Ingredients
Dry Ingredients
- 2 ¼ cups (286 grams) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
Wet Ingredients
- 2 sticks (227 grams) unsalted butter, at cool room temperature
- ¾ 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
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a small bowl, whisk together all-purpose flour, baking powder, and fine sea salt. Set aside for later use.
- Cream Butter and Sugar: In a large bowl, using an electric mixer fitted with a paddle attachment, beat the unsalted butter, granulated sugar, and lemon zest together on medium speed for 3 to 4 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl as needed to mix thoroughly.
- Add Egg: Beat in the large egg until fully combined, about 1 minute. Scrape down the sides of the bowl again to ensure even mixing.
- Incorporate Dry Ingredients: Reduce mixer speed to low and gradually add the flour mixture to the wet ingredients. Mix just until incorporated; the dough will be slightly dry but should hold together.
- Shape Cookies: Using a medium spring-loaded cookie scoop, drop 1 ½-tablespoon sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Roll each ball between your palms and gently flatten to about 1/3-inch thickness.
- Bake: Bake in the preheated oven for 12 to 14 minutes, or until cookies are set and edges turn slightly golden. Remove from oven and cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Make the Glaze: In a medium bowl, whisk together sifted powdered sugar and fresh lemon juice, adding the juice tablespoon by tablespoon until the glaze is thick but pourable.
- Glaze the Cookies: Spoon the lemon glaze over each cooled cookie. Garnish with additional lemon zest if desired. Allow the glaze to set for at least 30 minutes before serving.
- Store: Store glazed cookies in an airtight container at room temperature for up to 3 days.
Notes
- Use room temperature butter and egg for easier mixing and better texture.
- Sifting the powdered sugar helps prevent lumps in the glaze.
- Adjust the lemon juice in the glaze to achieve your preferred consistency and tartness.
- Cookies can be kept fresh up to 3 days in an airtight container at room temperature.
- If desired, sprinkle additional lemon zest on top of the glaze for an extra burst of citrus aroma and color.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
