Lemon Cookies
These glazed lemon cookies are soft, chewy cookies made with both fresh lemon juice and zest in the dough and lemon glaze! They are light and sweet with fresh citrus taste.
Ingredients
- ¾ cup salted butter , at room temperature (1 1/2 sticks)
- ¾ cup granulated sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1 to 2 teaspoons grated lemon zest
- 1 Tablespoon lemon juice
- ½ teaspoon Kosher salt
- 2 cups all-purpose flour
Lemon glaze
- 1 ½ cups powdered sugar
- 1 teaspoon grated lemon zest
- 3 Tablespoon freshly squeezed lemon juice
- 1-3 teaspoon water
Instructions
- Make cookie dough. Combine 3/4 cup butter and 3/4 cup sugar in a large mixing bowl. Mix on medium speed for 2 minutes. Add the 2 egg yolks, 1 teaspoon vanilla, 1-2 teaspoons lemon zest, 1 Tablespoon lemon juice and 1/2 teaspoon salt. Then slowly mix in 2 cups flour. Mix just until combined.
- Chill. Wrap the dough in plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 350°F. Line a baking sheet with a silicone mat or parchment paper. Roll the cookie dough into 1 1/2 inch balls. Then press down with a cup. Bake for 10-13 minutes, or until the bottoms are lightly golden. Transfer the cookies to a cooling rack.
- Lemon glaze. To make the lemon icing for cookies, whisk together 1 1/2 cups powdered sugar, 1 teaspoon lemon zest and 3 Tablespoons lemon juice in a medium size bowl. Add a teaspoon of water at a time, until you reach a nice and smooth glaze. Then drizzle or spoon on top of the cookies. Allow the glaze to set before serving. Enjoy!
Notes
Recipe slighted adapted from The Cookies and Cups Cookbook
Nutrition
Calories: 148kcal, Carbohydrates: 21g, Protein: 1g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 31mg, Sodium: 100mg, Potassium: 18mg, Sugar: 13g, Vitamin A: 200IU, Vitamin C: 1.1mg, Calcium: 6mg, Iron: 0.5mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
