These lemon cookies are light and buttery with all the tangy-ness of fresh lemons. They taste great plain, but the lemon glaze takes them to a whole new stratosphere. We think they’re iincredible!
They’re fresh and refreshing (can you describe a cookie as refreshing???). That’s how you know these are special; they get unique descriptors. I’ve made them 3 times in the past month because we just can’t get enough glazed lemon cookies! Did I mention how delicious the glaze is? It’s worth repeating! The glaze is fabulous!
This recipe makes a large batch, but you can easily cut it in half. However, our family eats them up fast, and then they want to know why I didn’t make MORE. I’m just saying … make a half-batch at your own peril. 🙂
Easy Step-By-Step Instructions for Glazed Lemon Cookies
Line baking sheets with silicone mats or parchment paper, and preheat oven to 350 degrees F.In medium sized mixing bowl, whisk the following until combined. 5 cups all-purpose flour, ¼ cup corn starch, 1 teaspoon baking soda, 1 teaspoon salt, and 2 tablespoons fresh lemon zest. In stand mixer, combine 1 ½ cups softened butter and 2 cups confectioners sugar, and beat until light and creamy. Add 2 large eggs, and whip another two minutes. Then mix in ¼ cup fresh lemon juice and 2 teaspoons vanilla extract
Combine dry ingredients with wet ingredients, and mix just until fully incorporated.Roll into 1 inch balls and space evenly on a prepared cookie sheet. Flatten them with a glass that has been dipped in ¼ cup granulated sugar. Bake at 350 degrees for 12-15 minutes. They should be dry and fully baked, but not brown. Allow to cool on pan for 3 minutes, and … … transfer to wire cooling racks to cool completely.When the cookies are completely cool, make the Glaze. Combine 6 tablespoons melted butter, 1/3 cup fresh lemon juice, 2 tablespoons lemon zest, and 3 cups confectioners’ sugar in a medium-size mixing bowl, and whisk until completely blended. Dip cool cookies into glaze, and …… allow to set up on wire rack placed over parchment or wax paper. Top with sprinkles, if desired. Then allow to set. This takes about an hour.They’re so delicious that you’ll have a hard time stopping at just one (or two or three …)
Line baking sheets with silicone mats or parchment paper, and preheat oven to 350 degrees F.
In medium sized mixing bowl, whisk flour, corn starch baking soda, salt, and lemon zest until combined.
In stand mixer, combine butter and confectioners’ sugar, and beat until light and creamy. Add eggs, and whip another two minutes. Mix in lemon juice and vanilla.
Combine dry ingredients with wet ingredients, and mix just until fully incorporated.
Roll into 1 inch balls and flatten with a glass that has been dipped in granulated sugar. Bake at 350 degrees for 12-15 minutes. They should be dry and fully baked, but not brown.
Glaze Directions:
Combine all glaze ingredients in a medium-size mixing bowl, and whisk until completely blended. Dip cool cookies into glaze, and allow to set up on wire rack placed over parchment or wax paper. Top with sprinkles, if desired.
Allow glaze to set up, and then store cookies in an air-tight container in the fridge for up to a week.
