GLAZED LEMON COOKIES
Soft and tangy glazed lemon cookies with a sweet lemon glaze, perfect for a refreshing treat any time of day.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon lemon zest
- 2 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the Cookie Dough: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the butter and granulated sugar together until creamy. Add the egg, lemon juice, lemon zest, and vanilla extract. Mix until smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Shape the Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet about 2 inches apart.
- Bake: Bake for 10-12 minutes, or until the edges are slightly golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Drizzle the glaze over the cooled cookies.
- Serve: Allow the glaze to set before serving. Enjoy your tangy and sweet glazed lemon cookies!
Notes
- Make Ahead: You can prepare the dough and refrigerate it for up to 2 days before baking. These cookies freeze well too—just store in an airtight container for up to 1 month.
- Customizing the Flavor: Add a touch of fresh or dried lavender for a unique twist or a handful of poppy seeds for extra texture.
- Serving Suggestions: Serve these lemony delights with a hot cup of tea or coffee. They also make a lovely treat for brunch or a light dessert.
- Storage Tips: Store in an airtight container at room temperature for up to 1 week. You can freeze them for up to 1 month.