These delicious Lemon Glazed Cookies are soft on the inside with slightly crispy edges, all covered in a light four-ingredient sweet lemon glaze. Suitable for spring and summer, these cookies are perfect for Easter, barbecues, picnics, potlucks and baby showers.
Preparation:
To cook:
Level: Easy
Serves: 20
Ingredients
- 2-¼ cups All purpose flour
- ½ teaspoon baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 1 Egg
- 2 tablespoons Lemon zest
- 1-½ tbsp Lemon juice
- 1 teaspoon Vanilla extract
- FOR THE GLAZE:
- 1-½ cup Granulated sugar
- 1-½ tbsp Lemon juice
- 1-½ tbsp Milk
- 2 tablespoons Lemon zest
Preparation
Preheat the oven to 350ºF. Cover baking sheets with parchment paper or silicone baking sheets.
Whisk together flour, baking powder, baking soda and salt. Put aside. Beat butter and sugar together until light and fluffy, using a stand mixer or hand mixer over medium heat. Turn the mixer on low. Add egg, lemon zest, lemon juice and vanilla extract. Mix until incorporated.
Add the flour mixture to the butter mixture in 3 parts. Stir over low heat until incorporated. Using 1 1/2 tbsp cookie scoop, place dough on prepared baking sheets about 2 inches apart. Bake for 10 to 12 minutes or until very lightly browned around the edges. Cool on cookie cooling racks.
For the glaze, in a small bowl, whisk together the powdered sugar, lemon juice, milk and lemon zest. Frost completely cooled cookies and place on cookie cooling racks.
