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Glazed Lemon Cookies Recipe

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4.2 from 14 reviews

These Glazed Lemon Cookies are tender, buttery delights infused with fresh lemon zest and topped with a tangy lemon glaze. Perfectly balanced between sweet and tart, they make a refreshing treat that's easy to bake and ideal for gatherings or afternoon tea.

Ingredients

Dry Ingredients

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

Wet Ingredients

  • 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 and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Set this mixture aside for later incorporation.
  3. Cream Butter, Sugar, and Zest: In a large bowl, use an electric mixer fitted with a paddle attachment to beat the unsalted butter, granulated sugar, and lemon zest for about 3 to 4 minutes until the mixture is light and fluffy. Make sure to scrape down the sides to combine everything evenly.
  4. Add Egg: Beat in the large egg until fully incorporated, about 1 minute, scraping down the bowl again to ensure thorough mixing.
  5. Incorporate Dry Ingredients: With the mixer on low speed, gradually add the flour mixture. Blend until just combined. The dough will be slightly dry but cohesive.
  6. Shape Cookies: Using a medium spring-loaded cookie scoop or spoon, drop 1 ½-tablespoon sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Roll each dough ball gently in your palms and flatten to about 1/3-inch thickness with your palm.
  7. Bake: Place the baking sheets in the preheated oven and bake the cookies for 12 to 14 minutes, or until they are just set and have a slight golden brown edge.
  8. Cool Cookies: Remove from oven and allow cookies to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
  9. Prepare 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.
  10. Glaze and Garnish: Spoon the lemon glaze over each cooled cookie. Optionally, sprinkle additional lemon zest on top for an extra burst of citrus flavor.
  11. Set the Glaze: Let the glazed cookies sit at room temperature until the icing sets, approximately 30 minutes.
  12. Store: Store the cookies in an airtight container at room temperature for up to 3 days to maintain freshness.

Notes

  • Make sure the butter and egg are at cool room temperature for best mixing results.
  • Adjust lemon juice in glaze gradually to achieve desired consistency.
  • Use parchment paper or silicone mats for easy cookie removal and cleanup.
  • For a stronger lemon flavor, increase the lemon zest slightly.
  • Cookies can be frozen before glazing; thaw completely before applying glaze.

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