Description
Delicious lemon cookies topped with a sweet glaze.
Ingredients
Scale
- 3 lemons, zested and juiced (divided)
- 1¼ cups unsalted butter, room temperature
- 1 cup packed brown sugar (190g)
- 1 cup granulated sugar (200g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour (390g)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350°F. Line four baking sheets with parchment paper, if desired.
- Zest and juice the lemons, reserving all and setting aside.
- In the bowl of a stand mixer (or in a large bowl with a hand mixer), cream together the butter, brown sugar, and granulated sugar.
- Add the eggs and vanilla and beat until smooth.
- Reserve 1 teaspoon lemon zest. Add the flour, salt, baking soda and the rest of the lemon zest and beat on low speed until combined.
- Roll the cookie dough into balls (1½″ rounds) or scoop with a cookie scoop and place 2″ apart on the prepared baking sheets.
- Bake for 8 to 10 minutes, depending on how large you made the cookies, until lightly golden at the edges.
- Let the cookies cool on the baking sheet for at least 10 minutes before removing them from the pan to cool completely.
- To make the glaze, combine the powdered sugar with the remaining 1 teaspoon lemon zest and just enough lemon juice to make a thick glaze. Spoon the glaze on top of the cooled cookies and allow to set before stacking or storing.
Notes
- Cookies will be lighter and fluffier if not overbaked.
- Allow glaze to fully set before storing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg