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These Glazed Lemon Cookies pack a burst of citrus brightness in every bite and are perfect for quick gatherings or days when you crave something sweet but refreshing. Their tender crumb and zesty glaze make them a crowd favorite anywhere you want a dessert that feels like a little bit of sunshine.
I baked my first batch on a dreary afternoon and the scent alone made everyone come running to the kitchen. Now my family asks for them whenever lemons hit the fruit bowl.
Ingredients
- Granulated sugar: creates a sweet and tender cookie plus rubbing it with lemon zest releases citrus oils for amplified flavor always choose fresh fine granulated sugar for smooth creaming
- Lemon zest: provides real lemon essence and floral notes use unwaxed bright yellow lemons for the best aroma and taste
- Butter: at room temperature is vital for creamy dough and that melt-in-your-mouth texture select unsalted, high quality butter for pure flavor
- Egg: acts as the binder and adds richness opt for large free range eggs when you can
- Vanilla extract: brings balance to the sharpness of lemon a real vanilla extract adds depth
- All-purpose flour: forms the structure use fresh flour for best texture and sift if you can
- Baking powder: ensures the cookies have a little lift check your baking powder is still active for best result
- Kosher salt: balances all the flavors and enhances sweetness always use a flaky kosher salt rather than table salt
- Powdered sugar: for the glaze brings that glossy finish and subtle sweetness sift to avoid clumps in the glaze
- Fresh lemon juice: infuses the glaze with pure brightness be sure to squeeze your own juice for vibrant flavor
Step-by-Step Instructions
- Prepare the Lemon Sugar:
- Combine the granulated sugar and lemon zest in a small bowl. Use your fingers to rub the zest into the sugar until it feels moist and smells deeply fragrant. This step draws out the lemon oils and infuses every cookie with citrus flavor.
- Cream the Butter and Sugar:
- Add the butter to the lemon sugar. Beat with an electric mixer until the mixture looks light in color and feels fluffy usually about three minutes. This incorporates air and makes for a lighter cookie.
- Add Liquid Ingredients:
- Crack in the egg and pour in the vanilla extract. Beat the mixture again until smooth and well combined. Stop and scrape down the bowl if you see streaks of unmixed butter.
- Mix the Dry Ingredients:
- In another bowl, whisk together the flour, baking powder, and kosher salt thoroughly. This evenly disperses leavening and salt so your cookies bake up evenly with no bitter spots.
- Combine Wet and Dry:
- Slowly add the flour mixture to the butter mixture. Beat on low speed until a dough forms and the flour disappears into the dough. Avoid overmixing to keep the cookies tender.
- Shape the Cookies:
- Drop tablespoon-sized scoops of dough onto lined baking sheets with two inches between each. Roll each portion gently in your hands into a ball. Press down lightly with your palm to flatten so they bake evenly.
- Bake:
- Place the sheets in the oven and bake at 350 degrees Fahrenheit for eleven to twelve minutes. Look for the edges to just turn golden but the centers should stay pale and soft. Let cookies cool a minute on the sheets then move to racks to cool completely.
- Glaze the Cookies:
- Make the glaze by stirring together powdered sugar with just enough fresh lemon juice to create a thick pourable glaze. Drizzle over each cooled cookie. Let the glaze set until dry to the touch.
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I find the bold zing of lemon zest is what makes these cookies so memorable. My youngest always helps with the zesting and the kitchen smells so fresh we almost feel like we are on a summer picnic in the dead of winter. These cookies have brightened many birthdays and family movie nights.
Storage Tips
Keep the cookies in an airtight container at room temperature and they will stay fresh for up to four days. For longer storage I freeze them in single layers with parchment in between. Glazed cookies will thaw without the glaze becoming sticky if allowed to sit uncovered.
Ingredient Substitutions
You can swap half the butter for cream cheese for an extra tender crumb. If you only have bottled lemon juice it works in a pinch but the zest really is essential for depth. For gluten-free try using a one-to-one gluten-free flour blend made for baking.
Serving Suggestions
Pile these cookies high on a platter with extra lemon slices for a pretty display. They make a cheerful edible gift and are wonderful paired with hot tea or iced lemonade. Sometimes I serve them as part of a cookie tray along with shortbreads and simple chocolate cookies for variety.
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Cultural Notes
Lemon cookies are a classic treat found in many European and American kitchens. Their popularity comes from their simple ingredients and the way lemon brightens up a table no matter the season. I love thinking about how a good lemon cookie is welcome at everything from tea parties to backyard barbecues.
Recipe FAQs
- → How do I ensure maximum lemon flavor?
Rub the granulated sugar with lemon zest before mixing. This releases the essential oils from the zest, delivering intense citrus flavor throughout the dough.
- → Can I substitute bottled lemon juice for fresh?
Fresh lemon juice is best for a vibrant, authentic taste in the glaze. Bottled juice may impart a duller flavor and is not recommended.
- → Why refrigerate the cookies after glazing?
Allowing the glaze to set at room temperature ensures a glossy finish. Refrigeration can help firm up the glaze faster, especially in humid environments.
- → How should I store the finished cookies?
Keep them in an airtight container at room temperature. Layer with parchment paper to prevent sticking and preserve their tender texture.
- → Can I freeze these cookies?
Yes! Freeze unglazed cookies in a sealed container, then thaw and glaze once ready to serve for the best result.