Glazed lemon cookies
Calories: 9
Adjust Servings Here: 20 Cookies
Description
It’s hard to resist freshly baked, delicious, frosted lemon cookies. The sweet lemony icing, the crumbly texture of the cookie itself—what’s not to love? If you’ve been curious to learn how to make your frosted lemon cookies at home, then you’ve come to the right place.
Ingredients
Lemon cookies
- 2¼ cup (280 g) All-purpose flour
- ½ tsp Baking powder
- ½ tsp Kosher salt
- 1 tbsp Lemon zest
- 2 sticks (226 g) Soft butter room temperature
- ¾ cup (150 g) Granulated sugar
- 1 tbsp Lemon juice
- 1 large Egg
- 2 drops Lemon yellow color
- 1 tsp Vanilla extract
Lemon sugar glaze
- 1 cup (120 g) Powdered sugar
- 2 - 4 tbsp Lemon juice
- 1 tbsp Lemon zest for garnish (from one lemon)
Instructions
- Dry ingredients - Mix the dry ingredients. Whisk together the flour, baking powder, lemon zest, and salt in a medium-sized bowl. Pro tip - This step is essential for ensuring that these ingredients are evenly distributed and that your cookies rise perfectly.2¼ cup All-purpose flour, ½ tsp Baking powder, ½ tsp Kosher salt, 1 tbsp Lemon zest
- Cream wet ingredients – In a separate large bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy. Then, combine the egg and yellow food coloring (if using). Pro tip - This step incorporates air into the mixture and helps create a tender cookie.2 sticks Soft butter, ¾ cup Granulated sugar, 1 tbsp Lemon juice, 1 large Egg, 2 drops Lemon yellow color , 1 tsp Vanilla extract
- Combine - Now, it’s time to bring all the flavors together. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Overmixing can lead to dense cookies, so stop once the ingredients are thoroughly mixed.
- Chill - Cover the dough and leave to chill for at least 2 hours. I love to chill the dough overnight, so I wrap the dough in plastic. You can keep the dough in the refrigerator for a week or in the freezer for up to 3 months.
- Shape - With the dough prepared, it’s time to shape the cookies. Using a spoon, portion out small dough rounds onto a baking sheet lined with parchment paper. Leave a little space between the cookies to allow for spreading during baking. Flatten the cookies slightly with the palm of your hands or fork.
- Oven - Preheat the oven to 375F/190 C/ Gas mark 5. Preheating the oven is crucial for achieving that ideal texture and ensuring even baking.
- Bake the cookies for approximately 10 to 12 minutes or until the edges are lightly golden brown. Remember that baking times vary, so keep a close eye on them to prevent over-baking.
- Cool - Once baked, cool the cookies on the baking tray for 10 minutes. Then, transfer them to the wire rack and cool completely.
- Glaze - To prepare the lemon glaze, combine the powdered sugar, lemon juice, and zest until you have a thick pouring consistency.1 cup Powdered sugar, 2 - 4 tbsp Lemon juice
- Garnish - While the cookies are still on the wire rack, spoon each with the lemon glaze and let it drip. Garnish each cookie with lemon zest.1 tbsp Lemon zest
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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