Baking, Cookies, Desserts

Lovely Lemon Cookies

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Lemon desserts are beloved around here. These Glazed Lemon Cookies from Cooking Classy are no exception. They are light and fluffy and totally addictive.

This is a great recipe to make with your kids. Using a cookie scooper helps shape the dough into perfect shaped balls. I recommend using Silpat mats on your baking sheets for best results. You can also line your baking pans with parchment if you do not have Silpats.

If you have a squeeze bottle, it is perfect for drizzling the glaze over the cookies. But the plastic sandwich bag with a snipped corner works just fine, too!

Glazed Lemon Cookies
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Glazed Lemon Cookies

Recipe by From Cooking ClassyCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

30-36

servings
Prep time

15

minutes
Baking TIme

30-40

minutes

Ingredients

  • 2 cups + 2 Tbsp. all-purpose flour (scoop and level to measure)

  • 1 Tbsp. cornstarch

  • 1/2 tsp. baking soda

  • 1/2 tsp. salt

  • 3/4 cup butter, softened

  • 1 1/4 cups granulated sugar

  • Zest of 2 lemons (About 1 1/2 Tbsp.)

  • 1 large egg

  • 1 large egg yolk

  • 2 Tbsp. fresh lemon juice

  • 1 1/2 tsp. vanilla extract

  • For the Lemon Glaze

  • 1 cup powdered sugar

  • 1 1/2 – 2 Tbsp. fresh lemon juice

Directions

  • Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, baking soda and salt. Set aside.
  • In the bowl of an electric stand mixer fit with the paddle attachment, whip together butter, sugar and lemon zest on medium-high speed until mixture is pale and fluffy, about 3 minutes.
  • Blend in egg, then egg yolk. Mix in lemon juice and vanilla extract. Slowly add in dry ingredients and mix until just combined.
  • Scoop dough out by the heaping tablespoonful, form into balls and drop onto silicone baking mat or parchment paper lined baking sheets. Bake in preheated oven 9 – 11 minutes.
  • Allow cookies to cool on baking sheet several minutes before transferring to a wire rack to cool.
  • For the lemon glaze: In a small mixing bowl, whisk together powdered sugar and enough lemon juice to reach a drizzable consistency.
  • Pour mixture into a resealable bag, seal bag and cut a small tip off one corner then drizzle glaze over cooking. Allow glaze to set at room temperature.
  • Store cookies in a single layer in an airtight container.

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