Glazed Lemon Cookies Soft Citrus (Print Version)
# Ingredients:
→ For the cookies
01 -
2 ¼ cups (286 grams) all-purpose flour
02 -
1/2 teaspoon baking powder
03 -
1/2 teaspoon salt
04 -
2 sticks (227 grams) unsalted butter, at cool room temperature
05 -
3/4 cup (150 grams) granulated sugar
06 -
2 tablespoons lemon zest, from about 3 medium lemons
07 -
1 large egg, at cool room temperature
→ For the glaze
08 -
1 ½ cups (189 grams) powdered sugar, sifted
09 -
2 to 4 tablespoons fresh lemon juice
10 -
Additional lemon zest, to garnish, if desired
# Instructions:
01 -
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 -
Whisk together flour, baking powder, and salt in a small bowl. Set aside.
03 -
In a large bowl, use an electric mixer fitted with the paddle attachment to beat together the butter, sugar, and lemon zest until light and fluffy, about 3 to 4 minutes, scraping down the bowl at least once.
04 -
Beat in the egg until very well combined, about 1 minute. Scrape down the bowl.
05 -
On low speed, add the flour mixture and blend until just incorporated. Dough will be slightly dry.
06 -
Using a medium spring-loaded cookie scoop, drop 1 ½-tablespoon sized balls of cookie dough onto prepared baking sheets, spacing 2 inches apart. Roll each ball with your palms, then gently flatten dough to about 1/3-inch thick using your palm.
07 -
Bake for 12-14 minutes or until cookies are just set and slightly golden brown at the edges. Cool cookies on the baking sheet for 5 minutes, then transfer to cooling racks to cool completely.
08 -
In a medium bowl, whisk together powdered sugar and lemon juice, a tablespoon at a time, until a very thick but pourable glaze forms.
09 -
Spoon each cookie with the lemon glaze. Garnish with extra lemon zest, if desired. Let cookies sit until icing has set, at least 30 minutes.
10 -
Cookies can be stored at room temperature in an airtight container for up to 3 days.
# Notes:
01 -
For variety, substitute lemon with lime, orange, or Meyer lemon.
02 -
To make cookie bars, press the dough into a parchment-lined 8x8-inch pan and bake for 23-25 minutes. Glaze and garnish as directed.