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Lemon Glazed Cookies


Lemon Glazed Cookies


These delicious, soft lemon cookies are perfect for spring with a super easy and delicious four ingredient lemon



Lemon Cookies

2 1/4 cups all-purpose flour


1/2 teaspoon baking powder

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup granulated sugar

1 cup softened unsalted butter


1 large egg

2 tablespoons lemon zest

1 1/ 2 tablespoons lemon juice

1 teaspoon vanilla extract

Lemon glaze


1 1/2 cups powdered sugar

1 1/2 tablespoons lemon juice

1 1/2 tablespoons milk

2 tablespoons lemon zest




Preheat oven to 350 degrees. Line baking sheets with baking paper or silicone baking sheets.

Whisk together flour, baking powder, baking soda and salt; put aside. Using a stand mixer or hand mixer, beat

the butter and sugar over medium heat until light and fluffy. Place the mixer on low heat.Add egg, lemon zest,

lemon juice, and vanilla extract; mix until incorporated.

Add the flour mixture in three parts to the butter mixture. Stir over low heat until everything is incorporated.

Using 1 1/2 tablespoon cookie scoops, drop the dough onto the prepared baking sheets, about 2 inches apart.

Bake for 10-12 minutes or until edges are lightly golden.Cool on cookie cooling racks.

In a small bowl, stir together the powdered sugar, lemon juice, milk and lemon zest. Place completely cooled

cookies on ice and place on cookie cooling racks to set.



Always preheat the oven for at least 20 minutes and line baking trays with baking paper or silicone mats.

Beat butter and sugar until fluffy. This should take about five minutes over medium heat using a blender or food


Place the cookies on the middle rack in the middle of the oven.

These cookies spread, so leave a few inches between them when baking.

Test the first batch.Bake a cookie or two. This is how you can test the baking time. If the dough spreads too

much, put it in the fridge for about 40 minutes and try again.

Use fresh lemon juice and lemon zest because fresh lemons are full of flavor and that makes a big difference.

These cookies work well with a 1 1/2 tablespoon cookie scoop, but you can also use your hands to roll them into

a 1-inch ball.If possible, frost the cookies the same day you bake them as this will help preserve the soft texture

of the cookies.

If the frosting is too thick, add just 1/4 teaspoon of lemon juice at a time to thin it, and if it is too thin, add 1

tablespoon of powdered sugar at a time to thicken it.


Calories: 212 kcal Carbohydrates: 30 g Protein: 2 g Fat: 10 g Saturated fat: 6 gPolyunsaturated fats: 0.4 g

Monounsaturated fats: 2 g Trans fats: 0.4 gCholesterol: 33 mg Sodium: 102 mg Potassium: 27 mg Fiber: 1 g Sugar:

19 gVitamin A: 298 IE Vitamin C: 2 mg Kalzium: 15 mg Hierro: 1 mg

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