Glazed Lemon Cookies

Name: Glazed Lemon Cookies
Prep time: 55 min
Cook time: 17 min
Total time: 2 h 12 min
Yield: 20 cookies
Ingredients: 1 cup unsalted butter; 1 ½ cups granulated sugar; ½ cup lightly packed light brown sugar; 2 heaping tablespoons lemon zest; 2 large eggs; 1 teaspoon pure vanilla extract; 2 tablespoons freshly squeezed lemon juice; 3 ½ cups all-purpose flour; 1 ½ teaspoons baking soda; ½ teaspoon fine sea salt; 3 tablespoons unsalted butter; 1 cup powdered sugar; 2 teaspoons lemon zest; 2 tablespoons freshly squeezed lemon juice; ½ teaspoon pure vanilla extract

User Reviews

5.0

3 reviews

Excellent

Prep Time
55 mins
Cook Time
55 mins
Additional Time
1 hr
Total Time
2 hrs 12 mins
Servings
20 cookies
Course
Dessert

Glazed Lemon Cookies

Iris Warren

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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.

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Ingredients

Servings

For the cookies

1 cup unsalted butter room temperature (we used Land O’ Lakes)
1 ½ cups granulated sugar
½ cup lightly packed light brown sugar
2 heaping tablespoons lemon zest
2 large eggs
1 teaspoon pure vanilla extract
2 tablespoons freshly squeezed lemon juice
3 ½ cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon fine sea salt

For the glaze

3 tablespoons unsalted butter melted and cooled
1 cup powdered sugar
2 teaspoons lemon zest
2 tablespoons freshly squeezed lemon juice
½ teaspoon pure vanilla extract

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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.