Yield: 24 COOKIES
Prep Time: 10 MINUTES
Cook Time: 12 MINUTES
Total Time: 22 MINUTES
✅ INGREDIENTS
FOR THE COOKIES
- 2 1/2 cups all-purpose flour
- 3/4 cup butter, softened
- 1 1/2 cups sugar, plus more for rolling
- 1/4 cup brown sugar
- zest of 2 lemons
- 1 large egg + 1 egg yolk
- 3 Tbsp lemon juice
FOR THE LEMON GLAZE
- 1 cup powdered sugar
- 2 Tbsp lemon juice
✅ INSTRUCTIONS
- Preheat oven to 350 degrees F.
- In a large bowl, cream together butter, sugar, brown sugar, and lemon zest. Add egg and egg yolk and beat until combined. Add lemon juice and beat well. Add dry ingredients and beat until just combined.
- Place extra sugar for rolling in a small bowl. Use a large cookie scoop to portion out the dough. Roll into a ball then roll in sugar. Place on a cookie sheet 2 inches apart.
- Bake until edges are just set, about 12-14 minutes. Allow cookies to cool before removing them from the pan. Cool completely.
- When cookies are cool, make the lemon glaze by stirring together powdered sugar and lemon juice until smooth. Dip the tops of cookies in the glaze then allow them to sit on waxed paper until the glaze is dry.
Nutrition Information:
YIELD: 24 SERVING SIZE: 1
Amount Per Serving:
- CALORIES: 180
- TOTAL FAT: 6g
- SATURATED FAT: 4g
- TRANS FAT: 0g
- UNSATURATED FAT: 2g
- CHOLESTEROL: 31mg
- SODIUM: 51mg
- CARBOHYDRATES: 30g
- FIBER: 1g
- SUGAR: 19g
- PROTEIN: 2g
Nutrition Information Provided For Educational and Informational Purposes Only.
The cookies are so soft and pillowy and the glaze is just the cherry – or lemon – on top!
This easy cookie recipe starts by creaming together the butter and both types of sugar until the mixture is light and fluffy.
This allows the cookies to be light and puffy when baked.
Start with butter that has been softened to room temperature.
You can leave the butter out on the counter for a few hours until it is soft.
Make sure the butter is soft, but not melted.
I like to use a hand mixer when making cookies, but you can use a stand mixer if you prefer.
If you use a stand mixer, use the paddle attachment and not the whisk attachment.
The dry ingredients – flour, baking soda, and salt – are the last thing you add to the cookie batter.
We’re using all-purpose flour in this easy recipe so no need to buy any specialty flour.
Add the dry ingredients into the batter and mix only until the dough comes together.
Don’t overmix the dough because it can make your cookies tough instead of soft and tender.
If you’re concerned about overmixing the dough with your mixer, you can stir the dough by hand with a spoon or a spatula.
When the cookies are completely cool, it’s time to whip up the tangy and delicious lemon glaze.
The glaze is actually super simple. You just mix together a little powdered sugar with some lemon juice.
Stir the powdered sugar and lemon juice until it completely smooth.
If you think your glaze is too thick, you can add a bit more lemon juice.
Allow the glaze to sit for a few minutes until all the bubbles come to the surface then gently stir it again.
This will keep your glaze from having bubbles in it when it’s on our cookies.
Make sure your cookies are completely cool then dip the tops of the cookies into the glaze then place the cookies on a sheet of waxed paper until the glaze hardens.
Or you can use a spoon to spread the glaze on top of the cookies if you prefer.
It’s okay if the glaze runs down onto the waxed paper. After the glaze dries, you can easily remove the cookies from the waxed paper.
If desired, you can top the cookies with a little bit of extra lemon zest.
Add the zest when the glaze is still wet so that it will stick.
Jennifer
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