Attention all lemon enthusiasts! Get ready for these irresistible Lemon Cookies, oozing with the zestiest lemon flavor. Perfect for anyone who adores lemony treats, these cookies are a breeze to whip up. The dough is wonderfully versatile – make it ahead of time and keep it chilled for up to five days, or freeze it for as long as three months. Imagine having the convenience of baking fresh cookies whenever you like, be it for after-school treats or impromptu visits.
Each bite of these soft iced lemon cookies is a delightful experience, with fresh lemon juice and zest mixed right into the dough. And that’s not all – they’re finished with a luscious lemon glaze that adds an irresistible citrusy sweetness. Plus, you can have these delectable cookies ready in under 30 minutes!
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Whether it’s for Easter, barbecues, picnics, potlucks, or baby showers, these cookies are a hit in any season. They pair wonderfully with other favorites like Orange Meringue Cookies and Snickerdoodle Cookies for a complete dessert spread at your summer gatherings. So, roll up your sleeves and let’s create some lemon magic in the kitchen!
I’m thrilled to announce a sneak peek of my forthcoming cookbook, “Dessert Cookbook For Beginners,” now open for pre-orders. It’s filled with delightful treats like Iced Lemon Cookies, a personal favorite. If you’ve missed it, I’ve also shared recipes for Carrot Walnut Cupcakes with Whipped Cream Cheese Frosting and a delicious Sour Cream Cinnamon Coffee Cake. These recipes are perfect for those starting their baking journey.
Speaking of cookies, let’s talk about my changed taste in desserts. There was a time when I would overlook lemon-flavored desserts, but now, they’re my go-to choice. Maybe it’s a sign of growing sophistication or wisdom. Lemon desserts have a special place in my heart now, especially creations like Lemon Macarons and Lemon Crinkle Cookies. They’re simply irresistible!
Choosing these glazed lemon cookies for my new recipe book was indeed a smart move. Imagine a soft lemon-flavored sugar cookie, topped with a delightful lemon icing – sounds tempting, right? Plus, if you’ve ever baked any kind of drop sugar cookies, you’ll find these lemon cookies a breeze to make.
The process begins with crafting a lemon sugar cookie dough, infused with both lemon zest and juice. After baking, these cookies are dipped in lemon icing, enhancing their citrusy charm. They come out of the oven thick, soft, and with a hint of chewiness – simply irresistible.
While the cookies themselves have a subtle lemon taste, it’s the icing that truly brings out the zesty lemon flavor. So, don’t skip the glaze! I might be biased, but I believe these are the world’s best lemon cookies. Once you’ve tried making them, I’m confident you’ll agree with me.
Discover the Delight of Glazed Lemon Cookies
Effortless Creation: Crafting these cookies is a breeze, requiring just about 15 minutes to prepare the dough. The lemon glaze, too, is a straightforward mix of a few basic ingredients.
Summer’s Ideal Snack: These cookies embody the essence of summer, making them the perfect addition to all your seasonal gatherings.
Bursting with Lemon Zest: Both the cookie dough and the icing are infused with real lemon juice and zest, offering a rich lemony experience.
Common Queries About Lemon Cookies
Storage Tips: Keep these iced delights at room temperature, covered, for up to 5 days. For longer storage, freeze them in an airtight container for up to 3 months. Thaw at room temperature to enjoy.
Flat Cookies?: This might occur if your butter is too warm or if the butter and sugar are over-creamed. Explore 10 common reasons for flat cookies and their solutions.
Preparation in Advance: You can prepare the dough up to 2 days in advance, storing it covered in the refrigerator. Allow it to sit at room temperature for a few minutes before scooping.
Crumbly Texture?: This is often a sign of excessive flour in the dough. To avoid this, fluff up the flour, spoon it into your measuring cup, and level it off without packing. Alternatively, use a scale for precise measurement.
Gluten-Free Option: Substitute the all-purpose flour with your preferred gluten-free blend. Cup 4 Cup is a recommended choice.
Doubling the Recipe: You can easily double the recipe by adjusting the ingredient quantities accordingly. This is a great way to enjoy some cookies now and save others for later by freezing.
To make lemon cookies, follow these steps:
Preparation of Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
Set this mixture aside for a moment.
Creaming Butter and Sugar:
In a large bowl or a stand mixer, cream the butter and sugar until light and fluffy, which should take about five minutes with a stand mixer (paddle attachment) or a hand mixer.
Adding Wet Ingredients:
To the butter mixture, add the egg, lemon zest, lemon juice, and vanilla extract. Mix until just incorporated.
Combining Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients in three parts, mixing on low speed just until incorporated.
Scrape down the sides of the bowl and beater as needed.
Shaping and Baking Cookies:
Using a 1 1/2 tablespoon cookie scoop, place dough onto baking sheets lined with parchment paper or silicone mats.
Bake the cookies for about 10 minutes.
Allow them to cool on cookie cooling racks.
In a small bowl, whisk together powdered sugar, lemon juice, lemon zest, and milk.
Ice the fully-cooled cookies and set them on racks to harden.
Lemon Cookie Recipe Notes and Tips:
Oven Preparation: Always preheat the oven for at least 20 minutes. Use parchment paper or silicone mats on baking sheets.
Creaming Process: Whip the butter and sugar until very light and fluffy (about five minutes on medium speed using a mixer).
Baking Position: Place the cookies on the middle rack in the center of the oven.
Spacing: Since these cookies spread, leave a couple of inches between them.
Test Batch: Bake one or two cookies initially to test the baking time and dough consistency. If the dough spreads too much, refrigerate it for about 40 minutes before trying again.
Use of Fresh Lemons: Opt for fresh lemon juice and zest for enhanced flavor.
Scooping Dough: A 1 1/2 tablespoon cookie scoop is ideal, or you can roll the dough into one-inch balls by hand.
Icing Timing: Ice the cookies on the same day you bake them to maintain a soft texture.
Adjusting Icing Consistency: If the icing is too thick, add lemon juice (1/4 teaspoon at a time); if too thin, add powdered sugar (1 tablespoon at a time) to reach the desired consistency.
Freezing Cookie Dough: A Guide
For baking the entire batch of cookies soon, wrap the dough in multiple layers of plastic wrap and store it in a freezer-safe container or a double-wrapped freezer zipper bag. This method preserves the dough for up to 3 months. Thaw it in the refrigerator for a few days until it’s soft enough to scoop or roll.
If you prefer to bake in small portions, scoop the dough onto parchment-lined baking sheets and freeze until the balls are solid. This is known as flash freezing. Then transfer the balls into a freezer bag, placing this bag inside another for extra protection. Freeze for up to 3 months. When ready to bake, place the frozen dough balls on a parchment or silicone mat-lined baking sheet. Let them thaw while the oven preheats. Estimate the percentage of cookies baked to determine the amount of icing needed. Prepare that percentage of icing and apply it to fully cooled cookies.
- Ingredients for Cookies:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 1 large egg, room temperature
- 2 tablespoons lemon zest
- 1 1/2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- Ingredients for Lemon Icing:
- 1 1/2 cups powdered sugar
- 1 1/2 tablespoons lemon juice
- 1 1/2 tablespoons milk
- 2 tablespoons lemon zest
- Preheat your oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, using a mixer, cream together butter and sugar until light and fluffy. On low speed, mix in the egg, lemon zest, lemon juice, and vanilla extract until just combined.
- Gradually add the flour mixture to the butter mixture in three additions, mixing on low speed until just incorporated. Scoop the dough using a 1 1/2 tablespoon cookie scoop and place them 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until edges are lightly browned. Let the cookies cool on cooling racks.
- For the icing, whisk together powdered sugar, lemon juice, milk, and lemon zest in a small bowl. Once cookies are completely cooled, ice them and allow to set on cooling racks.