Glazed Lemon Cookies

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 20

Cook Time: 8

Total Time: 28

Servings: cookies

Calories: 119cal

Author: Ashley Fehr

These Glazed Lemon Cookies are soft, chewy, and perfectly citrusy with an easy lemon glaze. They're ready in 30 minutes and the recipe makes a huge batch, so they're perfect for sharing or freezing!

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Ingredients

3 lemons, zested and juiced (divided)
1¼ cups unsalted butter, room temperature
1 cup packed brown sugar (190g)
1 cup granulated sugar (200g)
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour (390g)
1 teaspoon salt
1 teaspoon baking soda
1 cup powdered sugar

Instructions

Preheat the oven to 350°F. Line four baking sheets with parchment paper, if desired.
Zest and juice the lemons, reserving all and setting aside.
In the bowl of a stand mixer (or in a large bowl with a hand mixer), cream together the butter, brown sugar, and granulated sugar.
Add the eggs and vanilla and beat until smooth.
Reserve 1 teaspoon lemon zest. Add the flour, salt, baking soda and the rest of the lemon zest and beat on low speed, until combined.
Roll the cookie dough into balls (1½″ rounds) or scoop with a cookie scoop and place 2″ apart on the prepared baking sheets.
Bake for 8 to 10 minutes, depending on how large you made the cookies, until lightly golden at the edges.
Let the cookies cool on the baking sheet for at least 10 minutes before removing them from the pan to cool completely.
To make the glaze, combine the powdered sugar with the remaining 1 teaspoon lemon zest and just enough lemon juice to make a thick glaze. Spoon the glaze on top of the cooled cookies and allow to set before stacking or storing.

Notes

Ingredients and Substitutions:

Lemons: you can use lime or orange in this recipe as well.
White chocolate chips are a fun addition and add a little extra sweetness.
The glaze is optional, but the lemon flavor is relatively mild without it. If not glazing, feel free to add in a 1/4 to 1/2 teaspoon lemon extract or additional zest.

Storage:

This recipe makes a large batch but they store well. You can store at room temperature for up to 1 week, or freeze for up to 4 months.

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