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Perfect glazed lemon cookies sitting on an oval green dish.
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5 from 1 vote

Perfect Glazed Lemon Cookies

Lemon is the star ingredient of this cookie! Enjoy!!!
Prep Time15 minutes
Total Bake Time22 minutes
Chill30 minutes
Total Time1 hour 7 minutes
Course: Cookies
Cuisine: American
Difficulty: Easy
Servings: 24 cookies
Calories: 111kcal

Ingredients

LEMON COOKIES

  • cup (75.67 g) Butter unsalted room temperature
  • ½ cup (100 g) Sugar white
  • ½ teaspoon (0.5 teaspoon) Vanilla Extract
  • 2 Tablespoon (2 Tablespoon) Lemon juice
  • 1 Tablespoon (1 Tablespoon) Lemon zest
  • 1 (1) Egg
  • 2 cups (250 g) All-purpose flour
  • 1 Tablespoon (1 Tablespoon) Baking powder
  • ½ teaspoon (0.5 teaspoon) Kosher Salt
  • ¼ cup (61 g) Milk

LEMON GLAZE

  • 1 ½ Tablespoon (1.5 Tablespoon) Lemon juice
  • ½ Tablespoon (0.5 Tablespoon) Lemon zest
  • 1 ½ cup (180 g) Powdered sugar
  • 1 Tablespoon (1 Tablespoon) Milk

Instructions

TO MAKE COOKIES

  • 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. In another bowl, weigh or measure the white sugar and set it aside.
  • Zest 2 large or 3 small lemons into a bowl. Don't go very deep; you want the yellow, not the underlying white, which can be bitter. Then cut the lemon in half and juice your lemons into another small bowl. With 2 large lemons, I got about ⅓ cup of lemon juice.
  • Cream the sugar and butter on a medium mixer speed for about 3 minutes. Next, add the vanilla extract, lemon zest, and lemon juice blending for about 1 minute. Then scrape down the bowl and add the egg.
  • Add half of the flour mixture and blend until 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. Don't over-mix. You can always finish with a spatula if needed. The cookie dough is soft, so stick the bowl into the refrigerator for about 30 minutes.
  • Line 2 cookie sheet pans with parchment paper, and using a small cookie scoop, put 12 small mounds onto the cookie sheet. Bake at 350°F (175°C or 180°C) for 10-12 minutes. My cookies were done in 11 minutes. Move them to a cooling rack once out of the oven.

TO MAKE GLAZE

  • In your stand or hand-held mixer, combine powdered sugar, lemon juice, lemon zest, and milk, mixing until smooth. You can adjust the glaze by adding a little powdered sugar to thicken the glaze or a little milk to thin it out.
  • The easiest way to glaze these doomed cookies is to take the cookie and dip the top right into the glaze. But you can also take a ½ teaspoon measuring spoon of glaze and put it on top of a cookie. Then, turn the measuring spoon over and use the back to spread the glaze over the top of the cookie. Enjoy!

Nutrition

Calories: 111kcal | Carbohydrates: 20g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 106mg | Potassium: 23mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 94IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg