Description
These sweet and tangy lemon cookies are soft, buttery, and bursting with fresh lemon flavor. A simple glaze adds the perfect touch of sweetness, making them ideal for any occasion—from afternoon tea to holiday cookie exchanges!
Ingredients
Units
Scale
For the Cookies:
- 2 1/4 cups (280g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- For the Lemon Glaze:
- 1 cup (120g) powdered sugar
- 2 tbsp fresh lemon juice
- 1/2 tsp lemon zest (optional, for garnish)
Instructions
- Prepare the Dough:
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Add the egg, lemon juice, lemon zest, and vanilla extract, and beat until fully combined. Gradually add the dry ingredients, mixing until just incorporated. - Chill the Dough:
Cover the dough and refrigerate for at least 1 hour. This helps the cookies maintain their shape while baking. - Bake the Cookies:
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough, roll into balls, and place them on the prepared baking sheets about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool completely on a wire rack. - Make the Glaze:
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker glaze. - Glaze the Cookies:
Drizzle or spread the glaze over the cooled cookies. Garnish with additional lemon zest, if desired. Let the glaze set for about 15 minutes before serving.
Notes
- For a stronger lemon flavor, add a few drops of lemon extract to the cookie dough.
- Store cookies in an airtight container at room temperature for up to 5 days.
- The dough can be frozen for up to 3 months—just thaw before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg