Description
Experience a burst of citrus with these thick, soft-baked lemon cookies. Topped with a luscious, tangy glaze and packed with fresh zest, these buttery treats are the ultimate indulgence for any lemon lover looking for a bold dessert.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 cup (2 sticks) unsalted butter, cool room temperature
- 1 cup granulated sugar
- Fresh zest of 3 medium lemons
- 1 large egg
- 2 cups powdered sugar, sifted
- 3-4 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and sea salt until well combined.
- Using a large bowl and an electric mixer, beat the butter, granulated sugar, and lemon zest for 3 to 4 minutes until light and fluffy.
- Add the egg to the butter mixture and beat for 1 minute, scraping down the sides of the bowl.
- Turn the mixer to low speed and add the dry ingredients, mixing until just incorporated.
- Scoop 1.5 tablespoons of dough, roll into a ball, and flatten with your palm to 1/3-inch thickness on the baking sheet.
- Bake for 12 to 14 minutes until edges are barely golden; cool on the sheet for 5 minutes then move to a wire rack.
- Whisk powdered sugar and lemon juice until thick and pourable, then spoon generously over completely cooled cookies.
Notes
For the best results, always zest your lemons before juicing them to ensure you get every bit of aromatic oil without struggling with a soft fruit. If your glaze is too thin, add more powdered sugar a tablespoon at a time until it reaches a consistency that slowly drips down the sides of the cookies.
- Prep Time: 15 mins
- Cook Time: 14 mins
- Category: Cookies
- Method: Baking
- Cuisine: American