These Lemon Glazed Cookies are on my top 5 favorite cookies of all time list. I love the light citrus flavor and how soft the cookies stay even after a few days. They are the perfect cookie to eat with your afternoon tea. Enjoy!
Lemon Cookie Dough
1 c. unsalted butter (2 sticks)
1 ½ c. sugar
2 eggs (room temperature)
2 tsp. lemon juice
Zest from 3 lemons (set aside 1 tsp. for glaze)
2 ¾ all-purpose flour
1 tbsp. baking powder
1 tsp. salt
2 ¼ c. confectioners’ sugar
4 tbsp. lemon juice
1 tbsp. orange juice
1 tsp. lemon zest
Yield: 24-28 cookies
Using an electric mixer, mix butter and sugar until fluffy and light. Add lemon zest and 2 tsp. lemon juice. Scrape down bowl and add one egg at a time, beating for about 3 minutes each. Add flour, baking powder and salt. Beat to combine.
Chill dough for 5 -10 minutes. Gently roll dough into individual 1-inch balls and place on a silicone lined baking sheet. Give them room to spread on the pan. Bake for 12-14 minutes. Outside of the oven, let them sit on the pan for a few minutes to finish baking. Transfer to a baking rack to cool.
Using a wire whisk mix, together confectioners’ sugar, lemon juice, orange juice and lemon zest. Mix until there are no lumps. Using a spoon drizzle glaze onto center of cookie then use the back of spoon to spread glaze in a circular motion. If glaze is too thick add a touch more juice. If too thin add more confectioners’ sugar.
- You can use parchment paper to line the baking sheets but I have found that these cookies still stick a little so I opted for silicone baking mats.
- I used half sheet baking pans and made 12 cookies per pan.
- Wait for cookies to cool completely before glazing.
Recipe based on Glazed Citrus Doodles from Martha Stewart