These are soft lemon cookies with a sweetly tart lemon glaze. I’ll be spending time with my mom this weekend and I wanted to have some sweets to snack on while the family is together.
She isn’t a big fan of chocolate, so I am always trying new recipes with her in mind. These did not disappoint. They have a mild lemon flavor and they aren’t too sweet at all. I really liked them and so did the rest of my family.
Now, if I can just keep the remaining ones safe in the freezer for a few more days!
Glazed Lemon Cookies
- ¾ cup granulated sugar
- 3 tablespoons lemon zest
- 1 cup butter room temperature
- 1 egg
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup powdered sugar
- 4-5 teaspoons fresh lemon juice
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside. In a small bowl, combine granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, until fragrant.
- Add the butter to the bowl with the lemony sugar and beat with an electric mixer until light and fluffy. Add the egg and vanilla extract. Beat again until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the flour mixture to the wet ingredients and beat again to combine.
- Drop the dough by tablespoons onto prepared baking sheets, spacing the cookies approximately 2 inches apart. Roll them into balls and then gently flatten each one with the palm of your hand.
- Bake for 11-12 minutes, until the cookies are just barely set and lightly golden brown around the edges. Allow the cookies to cool on the baking sheet for a minute and then transfer them to cooking racks. Cool completely.
- To make the glaze, combine the powdered sugar and lemon juice in a small bowl. Whisk or stir until smooth. Drizzle the glaze over each cookie and then allow them to sit until the icing has firmly set. Store in an airtight container.