Lemon Cookies with Lemon Glaze
These are soft, bright, melt-in-your-mouth cookies with a strong lemon flavor from zest in the dough and a sharp lemon glaze on top.
Ingredients (~12 cookies)
For the Cookies
- 2/3 cup + 1 tablespoon granulated sugar
- 1 tablespoon lemon zest (from ~1 large lemon)
- 3 tablespoons packed light brown sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 large egg, room temperature
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon Kosher salt
For the Lemon Glaze
- ~1 cup powdered sugar
- ~2 tablespoons fresh lemon juice
Rub the Zest and Sugar
Set your oven to 340F. Line a baking sheet with parchment paper.
In a large mixing bowl, add the granulated sugar and the lemon zest. Rub them together with your fingers for about 30 seconds. This step releases the oils from the zest and infuses the sugar.
Cream Butter and Sugars
Add the packed light brown sugar and the room-temperature butter to the lemon sugar.
Using a stand mixer with the paddle attachment or a hand mixer, beat on medium speed for ~2-3 minutes until the mixture is light and creamy.
Add the egg and mix for another ~20-30 seconds until fully combined. Scrape down the bowl.
Combine Wet and Dry Ingredients
In a separate, medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and Kosher salt.
Add the dry ingredients to the butter mixture. Mix on low speed until the dough just comes together. Do not overmix.
Scoop and Bake the Cookies
Scoop the dough into ~12 equal balls (about 1.5 to 2 tablespoons each). Place them on the prepared baking sheet, leaving about 2 inches of space between them. You will likely need to bake these in two batches.
Bake for ~9-10 minutes. The cookies are done when the edges are set, but the centers still look pale and soft.
They will settle as they cool. Do not overbake them.
Let the cookies cool on the baking sheet for at least 15 minutes before moving them.
Glaze the Cookies
While the cookies are cooling, make the glaze.
In a small bowl, whisk together the powdered sugar and lemon juice. You are looking for a thick but pourable consistency.
Drizzle the glaze over the cooled cookies.
Lemon Cookies with Lemon Glaze
Ingredients
For the Cookies
- 2/3 cup + 1 tablespoon granulated sugar
- 1 tablespoon lemon zest from ~1 large lemon
- 3 tablespoons packed light brown sugar
- 1/2 cup unsalted butter 1 stick, room temperature
- 1 large egg room temperature
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon Kosher salt
For the Lemon Glaze
- ~1 cup powdered sugar
- ~2 tablespoons fresh lemon juice
Method
- Rub lemon zest into granulated sugar for 30 seconds to release oils.
- Cream butter, brown sugar, and lemon sugar for 2-3 minutes until light and fluffy.
- Add egg and mix briefly.
- Whisk dry ingredients separately.
- Combine wet and dry ingredients on low speed until just mixed.
- Scoop dough into 12 equal balls on parchment-lined baking sheet.
- Bake at 340F for 9-10 minutes until edges set but centers remain soft.
- Cool cookies on baking sheet for 15 minutes.
- Whisk powdered sugar and lemon juice to create glaze.
- Drizzle glaze over cooled cookies.
