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Servings: 36 Cookies
Calories: 93kcal
Equipment
Ingredients
For the cookies:
- 2¼ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 2 teablespoon lemon zest
- ¾ cup sugar
- 1 cup unsalted butter at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 large egg
For the lemon glaze:
- 1 cup confectioners' sugar
- 4 tablespoons lemon juice
- ½ teaspoon lemon zest
Instructions
For the cookies:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a small bowl, whisk together the flour, salt, and baking powder, then set aside. In another small bowl, mix the lemon zest and sugar together with your fingers until the sugar is infused with the lemon's fragrance.2¼ cups all-purpose flour, ½ teaspoon salt, ½ teaspoon baking powder, 2 teablespoon lemon zest, ¾ cup sugar
- In a stand mixer, beat the butter and lemon sugar until it's light and fluffy. Add in the vanilla extract, lemon juice, and egg, and continue mixing until everything is well combined. On low speed, gradually add in the flour mixture until the dough just comes together.1 cup unsalted butter, 1 teaspoon vanilla extract, 1 tablespoon lemon juice, 1 large egg
- Scoop out the cookie dough by the tablespoon and place it on the prepared baking sheets, leaving space between them as they will spread. Using the palm of your hand gently press down on the cookie dough.
- Scoop out tablespoons of dough onto the baking sheets, leaving space between each cookie. Gently press each dough ball down with your palm to slightly flatten them. Bake for 11 to 14 minutes, until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
For the lemon glaze:
- While the cookies cool, whisk together the confectioners' sugar, lemon juice, and lemon zest to make the glaze. Once the cookies are completely cooled, dip the tops into the glaze and let the excess drip off. Place them back on the wire rack and let the glaze set before enjoying.1 cup confectioners' sugar, 4 tablespoons lemon juice, ½ teaspoon lemon zest
Notes
- Maximize Lemon Flavor: When zesting the lemon, use a microplane or fine grater to avoid the bitter white pith. The zest is where all the natural oils are, giving your cookies that bold, citrusy punch. The finer the zest, the better it incorporates into the dough and glaze.
- Room Temperature Butter is Key: If your butter is too cold, it won’t cream properly with the sugar, leading to dense cookies. If it’s too soft, the cookies might spread too much while baking. Aim for butter that’s soft to the touch but still holds its shape.
- Mix the Dough Just Right: Overmixing the dough once you add the flour can develop too much gluten, making the cookies tougher. To avoid this, mix until the dry ingredients are just incorporated. If you see a little flour left on the sides, gently fold it in by hand.
- Press the Dough for Even Cookies: Gently pressing down on each dough ball helps the cookies spread evenly in the oven, ensuring they bake to a consistent thickness and come out with a perfect texture—crispy on the edges and soft in the center.
- Let the Cookies Cool Before Glazing: If you glaze the cookies while they’re still warm, the glaze will melt and run off. Patience is key here! Let the cookies cool completely so the glaze stays thick and sets with a smooth finish.
- Customize the Glaze Consistency: If you like a thinner glaze that soaks into the cookie a bit more, add an extra teaspoon of lemon juice. For a thicker, more opaque glaze that sits on top, add a bit more powdered sugar. You can control the level of tanginess by adjusting the amount of lemon juice too.
- Storing Cookies with Glaze: If you’re planning to store the cookies for a few days, let the glaze set completely before stacking them to avoid a sticky mess. You can also place sheets of parchment paper between layers to prevent them from sticking together.
Nutrition
Calories: 93kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 42mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.4mg
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