This recipe for Lemon Glaze Cookies is from the Master Martha Stewart. For the true lemon lover, these crisp cookies are the perfect treat. NOTE: these are not soft, but are crunchy cookies. If you are looking for a soft cookie….. this is not for you. I do love the lemon taste and the glaze was wonderful. I prefer a softer cookie, so I will not be making these again.
- 2 cups all-purpose flour, (spooned and leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar1 large egg
- 1 teaspoon pure vanilla extract
- Lemon Glaze – see below
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.
My Notes: The recipe makes about 24 cookies. Mine took 15 minutes to bake. I found that there was more glaze then needed. So you can make less of the glaze or double the cookie recipe. My first batch of cookies really didn’t flatten out like the cookie in Martha’s picture, so the next batch I pressed it down a bit. Just preference….. I like a flatter, than ball cookies. These are very lemony….so you need to be a lemon fan. Also these are not soft, but a bit crunchy. Martha’s picture looked a little more lemony.
LEMON GLAZE INGREDIENTS
- 2 cups confectioners’ sugar
- 2 tablespoons finely grated lemon zest
In a medium bowl, whisk together confectioners’ sugar, lemon zest, and fresh lemon juice until smooth.
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