Glazed Lemon Cookies
User Reviews
4.9
Glazed Lemon Cookies
Description
Glazed Lemon Cookies begin with a dough composed of all-purpose flour, baking powder, salt, butter, granulated sugar, lemon zest, and egg. The lemon zest in the dough imparts fresh citrus notes, while creaming the butter and sugar ensures a light, fluffy texture. After shaping and baking to a slight golden brown on the edges, the cookies are cooled before applying the lemon glaze made from sifted powdered sugar and freshly squeezed lemon juice. The glaze adds a glossy, sweet-tart finish that complements the cookie's subtle lemon essence.
The dough can also be baked as bars by pressing it evenly into a pan and then glazing and zesting, providing a chewy variation. These cookies make an enjoyable snack or dessert with balanced sweetness and refreshing citrus flavor.
Variations include substituting key lime, orange, or Meyer lemon zest for a different citrus profile. The glazing thickness can be adjusted by varying the lemon juice amount, allowing for a thin shine or thicker coating that sets well.
Ingredients
For the cookies:
- 2 ¼ cups all-purpose flour 286 grams
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 ticks unsalted butter at cool room temperature
- 3/4 cup granulated sugar 150 grams
- 2 tablespoons lemon from about 3 medium lemons, zest
- 1 egg at a cool room temperature, large
For the glaze:
- 1 ½ cups powdered sugar sifted
- 2 to 4 tablespoons lemon juice fresh
- lemon zest to garnish, if desired, additional
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Whisk flour, baking powder, and salt in a small bowl. Set aside.
- In a large bowl, use an electric mixer fitted with the paddle attachment to beat together the butter, sugar, and lemon zest until light and fluffy, about 3 to 4 minutes, scraping down the bowl at least once. Beat in egg until very well combined, about 1 minute. Scrape down the bowl. On low speed, add the flour mixture and blend until just incorporated. Dough will be slightly dry.
- Using a medium spring-loaded cookie scoop, drop 1 ½-tablespoon sized balls of cookie dough onto prepared baking sheets, spacing 2 inches apart. Roll each ball with your palms, then using your palm, gently flatten dough to about 1/3-inch thick.
- Bake for 12-14 minutes or until cookies are just set and slightly golden brown at the edges. Cool cookies on baking sheet for 5 minutes and transfer to cooking racks. Cool completely.
Make the glaze:
- In a medium bowl, whisk together powdered sugar and lemon juice, a tablespoon at a time, until a very thick but pourable glaze forms. Spoon each cookie with the lemon glaze. Garnish with extra lemon zest, if desired. Let cookies sit until icing has set, at least 30 minutes. Cookies can be stored at room temperature in an airtight container for up to 3 days.
Notes
- For different citrus flavors, lemon zest can be swapped with lime, orange, or Meyer lemon zest.
- To make cookie bars instead of individual cookies, press the dough evenly into a parchment-lined 8x8-inch pan and bake for 23-25 minutes until edges are lightly golden and center is set. After cooling, evenly coat with glaze and garnish with lemon zest before slicing.
- Adjust lemon juice in the glaze to achieve desired thickness—less juice for a thick glaze that sets well, more for a thinner glaze.
User Reviews
Overall Rating
4.9
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