How to Make Lemon Glaze Cookies: A Tangy Twist on a Classic Treat

There’s nothing quite like the smell of freshly baked cookies wafting through the kitchen. And when those cookies are bursting with bright, tangy lemon flavor? That’s pure happiness! These lemon glaze cookies are the perfect balance of sweet and tart, with a delicate crumbly texture that will have you reaching for seconds (and maybe even thirds!).

Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and sure to impress. So grab your apron, preheat that oven, and let’s create some sunshine in cookie form!

Tangy Treats: Gathering Your Ingredients

Here’s what you’ll need to make these zesty delights:

For the Cookies:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons lemon zest (about 2 lemons)
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

For the Lemon Glaze:

• 2 cups powdered sugar
• 1/4 cup lemon juice (about 1 lemon)
• 1 tablespoon milk
• Pinch of salt

A Few Helpful Notes on Ingredients:

• Butter: Make sure your butter is softened to room temperature for optimal creaminess.
• Lemon Zest: Don’t skip the zest! This is where the real lemon flavor comes alive. Use a microplane or fine grater to zest your lemons, avoiding the bitter white pith.
• Powdered Sugar: Sift your powdered sugar to ensure a smooth, lump-free glaze.

Baking Essentials: Tools of the Trade

You’ll need a few baking staples for this recipe:

• Baking sheets
• Parchment paper
• Mixing bowls
• Electric mixer (handheld or stand mixer)
• Measuring cups and spoons
• Citrus juicer (optional, for juicing lemons)
• Zester or fine grater
• Whisk
• Wire rack for cooling

From Dough to Delight: Baking Up a Batch of Sunshine

Now for the fun part! Here’s a step-by-step guide to baking your lemon glaze cookies:

1. Preparing the Dough:

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
6. Stir in the lemon zest until evenly distributed throughout the dough.

2. Shaping and Baking:

1. Scoop out rounded tablespoons of cookie dough and place them a couple of inches apart on the prepared baking sheets.
2. Bake for 10-12 minutes, or until the edges of the cookies are lightly golden brown.
3. Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

3. Whipping Up the Lemon Glaze:

1. While the cookies are cooling, prepare the lemon glaze.
2. In a medium bowl, whisk together the powdered sugar, lemon juice, milk, and salt until smooth and glossy.
3. If the glaze seems too thick, add a teaspoon of milk at a time until you reach your desired consistency.

4. The Finishing Touch: Glazing and Decorating:

1. Once the cookies are completely cool, dip the tops of each cookie into the lemon glaze, allowing the excess to drip back into the bowl.
2. Place the glazed cookies back onto the wire rack to allow the glaze to set.

5. Serving and Storing:

1. Your lemon glaze cookies are ready to be devoured! Serve them with a tall glass of milk, a cup of tea, or enjoy them all on their own.
2. Store any leftover cookies in an airtight container at room temperature for up to 3 days.

Baking Tips from a Pro:

• Chilling Out: For a chewier cookie, chill the dough for 30 minutes to an hour before baking.
• Zest for Flavor: For an extra burst of lemon flavor, add a teaspoon of lemon extract to the cookie dough.
• Glaze Consistency: Adjust the glaze thickness to your liking. For a thinner glaze, add more milk. For a thicker glaze, add more powdered sugar.
• Decorative Touch: Get creative with your decorations! Add a sprinkle of lemon zest or colorful sprinkles to your glazed cookies.

Frequently Asked Questions:

• Can I use bottled lemon juice? Freshly squeezed lemon juice always yields the best flavor, but bottled lemon juice can be used in a pinch.
• Can I freeze these cookies? Yes! You can freeze the unglazed cookies for up to 3 months. Thaw them overnight in the refrigerator and glaze them before serving.
• My glaze is too runny! What do I do? Don’t fret! Gradually whisk in more powdered sugar, a tablespoon at a time, until you achieve your desired consistency.