American•indulgent

Lemon Cookies

These tasty lemon cookies are made entirely from scratch with fresh lemon zest, lemon juice, and a zesty lemon glaze topping.

Ingredients

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1
Lemon Cookies
2
Zest 1 large organic lemon and massage the zest into the granulated sugar.
3
With an electric hand mixer cream room temperature butter with the lemon sugar for a few minutes until light and fluffy.
4
Mix in the egg, lemon juice, and vanilla, just until combined.
5
Mix flour, salt, and baking soda together, then add the mixture to the wet ingredients. Fold together with the help of a rubber spatula.
6
Prepare 2 baking pans with parchment paper.
7
Divide the dough into 8 equal balls (using a digital scale is handy or use an ice cream scopper) and place them onto the parchment paper, leaving enough space between them to be able to spread. I recommend baking 4 lemon cookies per baking sheet. Chill them for an hour.
8
Pre-heat oven to 175 C / 347°F (no fan).
9
After one hour of chilling time, bake the cookies for 15 minutes.
10
Let the lemon cookies rest for a few minutes, then carefully remove them from the parchment and let them cool on a cooling rack. The cookies will further set as they cool.
11
Lemon glaze
12
Mix the freshly squeezed lemon juice and powdered sugar together. The glaze should not be too runny or too thick, so adjust the consistency as necessary by either adding more powdered sugar or more juice.
13
Apply the glaze on top of the lemon cookies with the help of a piping bag or spoon. Then sprinkle the cookies with some lemon zest.
14
Store the cookies at room temperature for up to 2 days or in the refrigerator for up to 5 days.