Description
Glazed Lemon Cookies are soft, buttery citrus cookies topped with a tangy lemon glaze, perfect for spring and summer or whenever you’re craving a bright, refreshing treat.
Ingredients
2 ¼ cups (286 grams) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 sticks (227 grams) unsalted butter, at cool room temperature
3/4 cup (150 grams) granulated sugar
2 tablespoons lemon zest (from about 3 medium lemons)
1 large egg, at a cool room temperature
1 ½ cups (189 grams) powdered sugar, sifted
2 to 4 tablespoons fresh lemon juice
Additional lemon zest, for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a small bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat butter, sugar, and lemon zest with a mixer until light and fluffy, about 3–4 minutes.
- Add the egg and beat until combined. Scrape down the bowl.
- On low speed, add dry ingredients and mix until just combined. Dough will be slightly dry.
- Scoop 1 ½-tablespoon-sized balls of dough onto baking sheets, spacing 2 inches apart.
- Roll each ball between your palms and gently flatten to about 1/3-inch thick.
- Bake for 12–14 minutes, or until edges are slightly golden. Cool 5 minutes on baking sheet, then transfer to wire rack.
- For the glaze, whisk powdered sugar and lemon juice until thick but pourable. Spoon glaze over cooled cookies and garnish with lemon zest if desired.
- Let glaze set for at least 30 minutes before serving or storing.
Notes
Try lime, orange, or Meyer lemon for a citrus twist.
Add fresh herbs like rosemary or thyme for a gourmet variation.
Turn dough into bars by baking in an 8×8-inch pan for 23–25 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
