Description
These Lemon Cookies are delightfully soft with a bright citrus flavor, featuring a tender crumb enriched with fresh lemon zest and juice. They’re lightly glazed with a luscious lemon icing, adding a perfect tangy sweetness to each bite. Ideal for a refreshing dessert or tea-time treat, these cookies offer a vibrant twist on classic sugar cookies.
Ingredients
Dry Ingredients
- 2 cups (283g) all-purpose flour (scoop and level to measure)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 12 Tbsp (170g) unsalted butter, at room temperature
- 1 1/4 cups (250g) granulated sugar
- 1 1/2 Tbsp fresh lemon zest
- 1 large egg
- 1 large egg yolk
- 1 1/2 Tbsp fresh lemon juice
- 1 tsp vanilla extract
Glaze
- 1 1/4 cups (150g) powdered sugar
- 2 1/2 Tbsp fresh lemon juice
Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set aside.
- Cream Butter, Sugar, and Lemon Zest: In a separate large mixing bowl, use an electric hand mixer to blend together the granulated sugar, unsalted butter, and fresh lemon zest until combined. Increase the speed to high and whip for about 1 minute until the mixture becomes pale and fluffy, incorporating air for a light texture.
- Add Eggs and Liquids: Mix in the large egg and egg yolk thoroughly. Then blend in 1 1/2 tablespoons of fresh lemon juice and vanilla extract. The mixture may appear slightly separated due to the acidity, which is normal. Optionally, add a drop of natural yellow food coloring for a brighter cookie color.
- Incorporate Dry Ingredients: Add the flour mixture to the butter mixture and mix on low speed until just combined. Use a spatula to scrape down the sides of the bowl and fold the dough a few times to ensure all ingredients are evenly incorporated. Spread the dough out evenly in the bowl.
- Chill the Dough: Cover and chill the dough in the refrigerator for 45 to 60 minutes. This step makes the dough less sticky and helps prevent the cookies from spreading too much during baking.
- Preheat Oven: About 10 minutes before the dough has finished chilling, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Prepare Baking Sheets and Shape Cookies: Line rimmed 18 by 13-inch baking sheets with parchment paper. Scoop about 1 1/2 tablespoons (28g) of dough per cookie, rolling each into a golf ball-sized sphere. Place 12 dough balls evenly spaced on each baking sheet. Keep remaining dough refrigerated until ready to bake.
- Bake Cookies: Bake the cookies in the preheated oven for approximately 9 minutes, or until they are slightly under-baked in the center to maintain softness. Allow cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Repeat baking with the remaining dough.
- Prepare Lemon Glaze: Once cookies are cooled, mix the powdered sugar and 2 1/2 tablespoons of fresh lemon juice together until the glaze is medium-thick and creamy—drippy but not runny.
- Glaze Cookies: Spoon or pipe the lemon glaze over each cookie, spreading it into a circle or decorating with a resealable bag with a cut corner for precision.
- Set the Glaze and Store: Allow the glaze to set completely before storing cookies in an airtight container to maintain freshness.
Notes
- Chilling the dough is essential to reduce spreading and achieve the perfect cookie texture.
- The glaze consistency should be thick enough to hold shape without running off the cookies.
- You can add a natural yellow food coloring if you prefer a more vibrant lemon color.
- Cookies can be stored at room temperature in an airtight container for up to 5 days.
- Use fresh lemon zest and juice for the best flavor impact.
- Prep Time: 15 minutes
- Cook Time: 9 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
