Description
These Glazed Lemon Cookies are soft, tender sugar cookies infused with refreshing lemon flavor and topped with a zesty lemon glaze. Perfect for a bright, citrusy treat, they are elegantly shaped and subtly sweetened to delight your taste buds with every bite.
Ingredients
Cookies
- 16 tablespoons unsalted butter (softened)
- ¾ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 teaspoon lemon extract
- ¾ teaspoon salt
- 2 ½ cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
Lemon Icing
- 2 cups powdered sugar
- 3 tablespoons fresh lemon juice
- 1 teaspoon milk
- ¼ teaspoon lemon extract
Instructions
- Cream the Butter and Sugar: In a large bowl, use an electric mixer on high speed to cream together the softened butter and granulated sugar for 1 minute until light and fluffy. Add the egg and mix well to combine fully. Stir in the vanilla extract, lemon extract, and salt to infuse the cookie dough with rich flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and baking soda to evenly distribute the leavening agents. Gradually add the dry mixture to the wet mixture and mix with the electric mixer until no visible flour remains, forming a cohesive dough.
- Knead and Roll the Dough: Turn the dough onto a clean countertop and knead gently by hand for about 10 seconds until smooth. Divide the dough into two equal parts. Place one piece between large sheets of parchment paper and press it into a 7- by 9-inch oval. Cover with the top parchment sheet and roll the dough with a rolling pin to create an even 10- by 14-inch oval. Transfer the rolled dough still on parchment to a rimmed baking sheet. Repeat this process with the second piece of dough, then stack it on top of the first on the sheet. Refrigerate until firm for at least 1 ½ hours or freeze for 30 minutes. Alternatively, dough can be wrapped and refrigerated up to 5 days before baking.
- Prepare for Baking: Adjust the oven rack to the lower-middle position and preheat the oven to 300 degrees Fahrenheit. Line a rimless cookie sheet with parchment paper to prevent sticking. Working with one piece of chilled rolled dough, carefully peel off the top layer of parchment paper; replace it loosely to facilitate cutting. Flip the dough and parchment, then gently remove and discard the second parchment layer. Use cookie cutters to cut out desired shapes, transferring them to the prepared cookie sheet with about ½ inch space between. Bake cookies for 14 to 17 minutes, turning the baking sheet halfway through for even baking, until edges are lightly browned.
- Cool the Cookies: Allow cookies to cool on the baking sheet for 5 minutes after baking. Then, using a wide metal spatula, transfer them to a wire rack to cool completely. Repeat the cutting and baking process with the remaining dough. Rework dough scraps by pressing together, rerolling, and chilling once more before cutting and baking.
- Make the Lemon Icing: In a medium bowl, whisk together powdered sugar, fresh lemon juice, milk, and lemon extract until smooth and pourable. This glaze will add a bright, tangy sweetness to each cookie.
- Glaze the Cookies: Once cookies are completely cooled, use a small frosting knife or the back of a spoon to spread a thin layer of lemon icing on the top surface of each cookie, ensuring even coverage.
- Set the Icing: Allow the cookies to sit undisturbed for about an hour to let the lemon icing set and harden slightly before serving or stacking.
Notes
- Dough can be refrigerated for up to 5 days before baking or frozen for longer storage.
- Use parchment paper to make rolling and cutting the dough easier and prevent sticking.
- Dough scraps can be gently pressed back together and rerolled once for optimal cookie texture.
- Ensure cookies are completely cooled before applying the lemon glaze to prevent melting and running.
- Store glazed cookies in an airtight container at room temperature for up to 3 days for best freshness.
