- 2 cups (240 g) All purpose flour
- 1 Tbsp (14 g) Baking powder
- 1/2 tsp (3 g) Kosher Salt
- 1/2 cup (99 g) Sugar white
- 1/4 cup (room temperature) Butter unsalted
- 1 Egg
- 1/4 tsp Vanilla Extract
- 2 Tbsp (1 large lemon) Lemon juice
- 1 large lemon Lemon zest
- 1/3 cup Milk
Glaze for Cookies
- 1 Tbsp (1 medium lemon) Lemon juice
- 1/2 to 1 lemon (to taste) Lemon zest
- 1-1/2 cup (188 g) Powdered sugar
- 2 Tbsp Butter unsalted
- 1-1/2 Tbsp Milk
What can I say, but that I am in love with the lemon color and taste. My favorite flower is a yellow rose which my husband gets me from time to time. I am not a big fan of the imitation lemon flavor that comes from a plastic lemon at the grocery store but I adore the fresh squeezed lemon taste. The lemon flavor carries over into the glazing which adds a bright note to these cookies.
In Pennsylvania right now in January, it is bitter cold and I am dreaming of warm weather and fresh fruit. It was not a surprise that my search for a cookie recipe this week started coming up with some kind of lemon ingredient.
I lived in Hawaii when I was young and I remember lemon trees everywhere so it is no surprise that lemons remind me of the tropics. I hope you enjoy these cookies with glazing as much as I do.
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Adapted from Bread Booze Bacon
To Make Cookies
My oven takes a while to get to the correct temperature so I turn my oven on as soon as I start putting ingredients together. In a bowl either measure or weigh the flour, baking powder, and salt together, (I run a whisk through them to blend) then set the bowl aside.
Cut the ends off of the lemon or lemons if using small and zest (I use a Microplane Zester) into a small bowl. Don't go very deep, you just want the yellow, the underlying white starts to get bitter. Then cut the lemon in half and juice your lemon into another small bowl. I use a Chefn Juicer. Set both small bowls aside.
In a stand (I use a KitchenAid) or hand-held mixer bowl blend the sugar and butter together. I use medium speed for about 2 minutes. Add the egg and vanilla extract and mix for another 2 minutes. You want to blend these ingredients. I scrape down the bowl and finish blending.
Add half of the flour, baking powder, and salt mixture and blend till incorporated. I stop the mixer and scrape down the sides. Add the milk and blend for about 30 seconds before adding the rest of the flour mixture. Make sure all the flour is mixed into the rest of the batter. The cookie dough is very soft so I stick the bowl into the refrigerator for about half an hour. The dough will still be very soft but the butter will have to stiffen up a bit.
Line 2 cookie pans with parchment paper and using a small cookie scoop (I use a OXO Good Grips Cookie Scoop, Small) put 12 small mounds onto the cookie sheet. Bake at 375° for 11-13 minutes. Mine were done at about 12 minutes. Leave them on the pan for about 1 minute before moving to a cooling rack.
To Make Glaze
In your stand or hand-held mixer combine powdered sugar, lemon juice, lemon zest, milk, and butter and blend till smooth. You can adjust by adding a little at a time of the powdered sugar to thicken or a little milk to thin it out.
I took a 1/2 tsp measuring spoon of glaze and put on top of a cookie, turned the spoon over and used the back to spread over the top. Glaze each cookie and share with friends.