Make tender, buttery lemon cookies that dissolve in your mouth, topped with a bright, zesty lemon glaze for a perfect citrus treat.
Author:oliviarosewood
Prep Time:20 min
Cook Time:12 min
Total Time:32 min
Yield:24 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup unsalted butter, softened
1/2 cup powdered sugar, plus more for dusting
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
Zest of 2 large lemons
1/4 cup fresh lemon juice, divided
1 1/2 cups powdered sugar (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy.
Beat in the vanilla extract and salt.
Gradually add the flour, mixing on low speed until just combined. Do not overmix.
Stir in the lemon zest and 2 tablespoons of the fresh lemon juice. The dough will be soft.
Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
Bake for 10 to 12 minutes, or until the edges are barely set and pale golden. They should remain very light in color.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
While cookies cool, prepare the glaze: Whisk together 1 1/2 cups powdered sugar and the remaining 2 tablespoons of lemon juice until smooth. Add more powdered sugar or lemon juice, one teaspoon at a time, to reach a thick but pourable consistency.
Once cookies are completely cool, drizzle the zesty lemon glaze over the tops. Let the glaze set before serving or storing.
Notes
For the best melt-in-your-mouth texture, do not allow the cookies to brown during baking.
If you want a stronger lemon flavor, add 1 teaspoon of lemon extract to the dough mixture.
These cookies store well in an airtight container at room temperature for up to one week.