Description
Experience a burst of sunshine with these delightfully soft and buttery lemon cookies, crafted using fresh zest and a tangy citrus glaze. These quick-to-bake treats offer a perfect balance of sweetness and natural acidity, making them a refreshing addition to any dessert platter.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup unsalted butter, softened (2 sticks)
- 1 cup granulated sugar
- Zest of 3 large lemons
- 1 large egg
- 1 1/2 cups powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a small bowl, whisk together the flour, baking powder, and fine sea salt; set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and lemon zest for 3 to 4 minutes until light and fluffy, then beat in the egg.
- Gradually add the flour mixture to the butter mixture on low speed, mixing only until the flour is just incorporated.
- Scoop 1.5-tablespoon portions of dough, roll into smooth balls, and place on the baking sheets two inches apart before gently pressing them to 1/3-inch thickness.
- Bake for 12 to 14 minutes until the cookies are set and the bottoms are barely golden; let cool on the sheet for 5 minutes before transferring to a wire rack.
- Whisk the powdered sugar and lemon juice together to form a thick glaze, spoon over the completely cooled cookies, and let sit for 30 minutes to set.
Notes
For the best results, use room temperature butter and an egg to ensure the dough emulsifies smoothly. To maximize the citrus aroma, try mixing the lemon zest into the granulated sugar with your fingertips before creaming it with the butter. If the glaze appears too thin, add more powdered sugar a teaspoon at a time until you reach a consistency that holds its shape on the cookie.
- Prep Time: 15 mins
- Cook Time: 13 mins
- Category: Dessert
- Method: Baking
- Cuisine: American