Lemon Cookie Recipe: Since Arizona is known for its fruit, I see citrus baked goods all the time. But a lot of the time, they don’t have enough lemon flavor or are too sweet to make up for the acidity.
With that in mind, I worked hard on this recipe to make sure the lemon cookies were just right in terms of sweetness and lemon taste. After all, second only to chocolate, lemon is one of my favorite tastes in dessert.
Lemon Cookie Recipe
It tastes like bright, beautiful lemons in these cookies. Along with a little sweetness, the lemon glaze makes the cake taste even better. They are so much fun to eat! Plus, they’re pretty easy to make and don’t need to be chilled, so they’re ready to serve right away.
All-purpose flour – the right amount! You might get thick, hard cookies that don’t spread if you add too much flour.
Powdered sugar – Read my piece on Baking Soda vs. Baking Powder to find out what the differences are and how to tell if something is still fresh.
Salt— I like fine sea salt better than table salt, but you can use either one you have on hand. Find out more about the different kinds of salt here.
Butter— When making, you should always use butter that isn’t salted. For the best taste, make sure your butter is cool. The cookies may spread and pool if the butter is too warm. At about 67°F, butter should give a little when pushed but keep their shape.
Sugar— Regular granulated sugar is used to make these cookies sweet and give them a soft feel that lasts for days. Study sugar in more depth here.
Lemon zest—This gives the cookies a great lemony taste! To zest, you’ll need two very big lemons or three to four medium-sized lemons. If you want to add some extra taste to your finished cookies, grab one more lemon. It’s not necessary, but it looks so pretty.
Egg— One egg that is open and warm. Make sure you use a big egg that weighs about 56 grams without the shell.
Lemon Cookie Recipe Glaze Ingredients
Powdered sugar—You must sift it or the glaze will be thick.
Lemon juice—Heating lemon juice will considerably dull its brightness, so using fresh lemon juice in this glaze is the best way to get the true lemon flavor.
More lemon zest—You don’t have to do this, but putting a little fresh lemon zest on top of your iced cookies before serving makes them look beautiful. It also makes it taste even better!
Instructions for How to Make Glazed Lemon Cookies
- Warm the oven up.
- Mix the dry stuff together. In a small bowl, mix flour, baking powder, and salt together. Put away.
- Mix the sugar, butter, and lemon zest together. While the stand mixer is on medium-high speed, add the sugar, lemon zest, and butter to the bowl and use the paddle tool to mix them together.
- Put the egg in. Adding the egg and beating it in well. Clean the bowl’s sides and bottom.
- Add the dry ingredients to the wet ones and mix them together. You can add the flour mixture and blend on low speed until it is just barely mixed in.
- Make dough balls and flatten them out. Using a medium-sized cookie scoop with a spring-loaded base, drop cookie dough balls about the size of ½ teaspoon onto baking sheets that have been prepared, leaving 2 inches between each ball. Roll each ball between your hands, and then gently press the dough into a disc about 1/3 of an inch thick.
- Bake. Place the cookies in an oven that has already been heated. Bake for 12 to 14 minutes, or until they are almost set and have a golden brown edge. Allow the cookies to cool for 5 minutes on the baking sheet before moving them to a wire rack to cool fully.
- Make the sauce. Use a medium bowl to mix powdered sugar and lemon juice. Whisk them together until a very thick glaze forms that can still be poured.
- Cover the cookies in a glaze. Spread some lemon sauce on top of each cookie after it has cooled. If you want, you can add more lemon zest as a garnish.