Glazed Lemon Cookies
User Reviews
5
3 reviews
Excellent
-
Prep Time
55 mins
-
Cook Time
17 mins
-
Additional Time
1 hr
-
Total Time
2 hrs 12 mins
-
Servings
20 cookies
-
Course
Dessert
Glazed Lemon Cookies
Report
Glazed lemon cookies are packed with lemon zest and lemon juice in both the cookie dough and the glaze. These big, chewy cookies are the perfect balance of sweet and tart.
Share:
Ingredients
For the cookies
- 1 cup butter room temperature (we used Land O’ Lakes, unsalted
- 1 ½ cups granulated sugar
- ½ cup light brown sugar lightly packed
- 2 heaping tablespoons lemon zest
- 2 egg large
- 1 teaspoon vanilla extract pure
- 2 tablespoons lemon juice freshly squeezed
- 3 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt fine sea salt
For the glaze
- 3 tablespoons butter melted and cooled, unsalted
- 1 cup powdered sugar
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice freshly squeezed
- ½ teaspoon vanilla extract pure
Instructions
- Preheat oven to 350ºF. Line cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter on medium speed for about 2 minutes.
- In a separate bowl, combine the sugars with the lemon zest and mix with your fingertips until the zest is fully incorporated into the sugars.
- Add the sugar mixture to the butter and mix on medium speed for an additional 3 minutes. Add in the eggs one at a time and scrape down the sides of the bowl. Add in the vanilla and lemon juice and mix until incorporated.
- In a large bowl, whisk together the flour, baking soda and salt. Gradually add the flour mixture to the butter mixture and mix until just combined
- Use a large cookie scoop (3 tablespoons) to portion the dough. Place the portioned dough balls into the freezer for 30 minutes before baking.
- Remove the dough balls from the freezer and place them on the prepared cookie sheets, being sure to leave a couple of inches between each dough ball.
- Bake in preheated oven for 14-17 minutes, or until the edges are a very light golden brown. Allow cookies to cool on the baking sheet for a few minutes before removing them to a wire rack to cool completely.
- Repeat the process with remaining dough.
- Once the cookies are cooled, prepare the glaze by whisking together the melted butter, powdered sugar, lemon zest, lemon juice and vanilla. If the glaze is too thick, you can add more lemon juice, a little at a time to achieve a thinner glaze. Dip the cookies in the glaze, shake the excess off lightly and place the cookies back onto the wire rack for the glaze to harden.
Notes
- Adapted from Sarah Rae Vargas on Instagram.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
Other Recipes
You'll Also Love
