Glazed Lemon Cookies Recipe
These light and fluffy lemon cookies are lemony, soft and topped with a delicious lemon glaze. They’re made with fresh lemon juice and zest, and have the perfect balance of sweet and sour.
Servings: 24 people
Calories: 313kcal
Ingredients
- 3/4 cup butter room temperature
- 1¼ cups sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1½ teaspoons vanilla extract
- 2 tablespoons lemon zest
- 2¼ cups all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Lemon Glaze for Cookies
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
Instructions
- Preheat oven to 350 degrees F.
- Using a stand mixer with the paddle attachment, cream together the butter and sugar until light and fluffy—about 3-5 minutes. Slowly add the egg, egg yolk, vanilla, and lemon zest and mix on low, scraping the bowl as needed to make sure it is all mixed.
- In a separate large bowl, combine the flour, cornstarch, baking soda, and salt. Mix until combined, then add the flour mixture to the butter mixture and mix on low until the dough is well-combined. Do not overmix.
- Using spoons or a small ice cream scoop, scoop 1" balls, place them onto a parchment-lined baking sheet about 3" apart and then flatten them slightly with the palm of your hand.
- Bake in a preheated oven for 9-11 minutes, or until slightly golden on the edges. Remove from the oven and let cool on the baking sheet for a couple minutes, then transfer them to a wire rack to cool completely.
- Meanwhile, in a small mixing bowl combine the powdered sugar, lemon juice and lemon zest. Well until completely smooth, adding a little extra lemon juice or water to thin down as necessary.
- Use a spoon to drizzle the cooled cookies with the glaze, then let the glaze set at room temperature before storing. Enjoy!
Notes
Storing instructions: store cookies in a single layer in an airtight container for up to 5 days at room temperature, or up to 2 months in the freezer.
Make-ahead tips: You can freeze the scooped cookie dough by placing it on a baking sheet to chill for about 1 hour, then transferring to freezer bags and storing them frozen for up to 2 months. When you are ready to bake, pull them out onto a parchment paper lined sheet tray and bake as directed, adding 2-3 minutes to the baking time.
Nutrition
Calories: 313kcal | Carbohydrates: 48g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 214mg | Potassium: 75mg | Fiber: 1g | Sugar: 33g | Vitamin A: 278IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg