Glazed Lemon Cookies
Glazed lemon cookies are sweet and oh, so buttery, with a delightfully tart lemon twist to them. These lemon cookies are quick and easy to make, fresh out of the oven in just 20 minutes!
Servings: 36 cookies
Calories: 60kcal
Equipment
Ingredients
- Cookies:
- 2 sticks 1 cup; 224 g unsalted butter, softened
- 1 ½ cup 288 g granulated sugar
- Zest of ½ lemon
- 1 large egg
- 1 ¼ teaspoon 6 mL vanilla extract
- 2 ¼ cup 270 g White Lily All-Purpose Flour, or pastry flour
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- Lemon Glaze:
- 1 cup 120 g powdered sugar
- 2-3 tablespoon lemon juice
- ¼ 1 mL teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (177 degrees C). Line baking sheet with parchment paper or a non-stick baking mat and set aside.
- In a large bowl, press sugar and lemon zest with a spatula to infuse the sugar with lemon. Cream sugar and butter together with a whisk or electric hand mixer until light and fluffy, about 2-3 minutes.
- Add egg and vanilla to the butter mixture and beat until well combined.
- Add baking powder, salt, and flour and mix with a spoon or spatula until flour is just combined fully (no unincorporated flour) and barely tacky. Use a cookie scoop to scoop out batter and put onto the parchment paper/baking mat, about 2 inches apart.
- Bake in the preheated oven for 10 minutes, then remove. Let cool for 5 minutes on the pan and 10 on a wire rack.
- Whisk together glaze ingredients in a small bowl and spoon over cooled cookies.
- Keep in an airtight container for up to 4-5 days.
Nutrition
Serving: 1g | Calories: 60kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 55mg | Sugar: 1g