Glazed Lemon Cookies – My Baking Habit

Glazed lemon cookies are filled with lemon zest and lemon juice in each the cookie dough and the glaze. These massive, chewy cookies are the proper steadiness of candy and tart.

I don’t must let you know about my love for lemon once more, do I? 

Whether or not it’s mini lemon cheesecakes, lemon poppy seed scones, or my favourite do-it-yourself lemon bars, in case you put chocolate and lemon in entrance of me and ask me to decide on, I’m almost definitely gonna choose the lemon each time.

So once I noticed Sarah Rae Vargas make some massive lemon cookies on her Instagram, I used to be within the kitchen nearly instantly enjoying round with the recipe. 

These glazed lemon cookies are massive, chewy, and the very best combination of candy and a bit tart. I can’t get sufficient of them!

make glazed lemon cookies

These cookies are massive, like the kind you may get at a bakery. However don’t let that idiot you – they’re simply as simple to make as any of my different drop cookie recipes!

Substances you’ll want

To make the lemon cookie dough, you have to:

• 1 cup room-temperature unsalted butter
• 1 ½ cups granulated sugar
• ½ cup evenly packed gentle brown sugar
• 2 heaping tablespoons lemon zest
• 2 massive eggs
• 1 teaspoon vanilla extract
• 2 tablespoons freshly squeezed lemon juice
• 3 ½ cups all-purpose flour
• 1 ½ teaspoons baking soda
• ½ teaspoon salt

The dough has tons of lemon zest and slightly lemon juice in it. Utilizing 2 full tablespoons of lemon zest helps that lemon taste and aroma actually come by way of after the cookies are baked.

This recipe additionally makes use of a mixture of granulated sugar and slightly little bit of brown sugar for depth of taste and a bit extra chewiness.

The lemon glaze is a fairly vital a part of this glazed lemon cookie recipe. To make the glaze, you have to:

• 3 tablespoons melted and cooled unsalted butter
• 1 cup powdered sugar
• 2 teaspoons lemon zest
• 2 tablespoons freshly squeezed lemon juice
• ½ teaspoon vanilla extract

In the event you’re preserving observe, we’ll want simply shy of three tablespoons complete of lemon zest and 4 tablespoons complete of lemon juice. You’ll most likely want 3-4 massive lemons to get the zest you want for this recipe. 

And please ensure you’re really utilizing freshly squeezed lemon juice! It tastes so a lot better in these cookies than the bottled stuff. And because you’re zesting the lemons anyway, you could as nicely get some juice out of them.

Making this recipe

To make these glazed lemon cookies, begin by beating the butter with an electrical mixer for about 2 minutes.

In one other bowl, use your fingertips to combine collectively the sugars and the lemon zest till nicely mixed and aromatic. This helps infuse the flavour and aroma of the zest into each chunk of those cookies.

Add the lemon sugar combination to the butter and beat on medium velocity for an additional 3 minutes. You need this combination to be gentle and fluffy. Add the eggs, one by one, adopted by the vanilla extract and the lemon juice.

In a separate bowl, whisk collectively the flour, baking soda, and salt. Slowly add this to the moist components till simply mixed.

Use a massive (3 tablespoon) cookie scoop to portion out the dough. I like to position all the dough balls onto a big parchment-lined sheet pan – don’t fear about spacing them out but, as a result of they’ll go into the freezer first.

Freeze the dough balls for half-hour earlier than baking. After freezing, place them on lined baking sheets with at the very least just a few inches between every cookie.

I like to go away the remaining dough balls within the freezer whereas baking every batch.

Bake the cookies for 14-17 minutes, till the perimeters are very gentle golden brown. Let the cookies cool on the baking sheet for a couple of minutes earlier than transferring them to a wire rack to chill fully.

As soon as the cookies have cooled fully, get able to glaze them.

Whisk the glaze components collectively till easy. In order for you a thinner glaze, add a bit extra lemon juice. For a thicker glaze, add a bit extra powdered sugar.

Dip the tops of the cookies into the glaze, shaking off the surplus barely earlier than putting the cookies again onto the wire rack for the glaze to harden.

Storage suggestions

Retailer these glazed lemon cookies in an hermetic container at room temperature for 2-3 days. 

If the climate is especially sizzling and humid, the glaze may soak into the cookies a bit after a day or two. They’ll nonetheless style scrumptious, although! 

You might additionally freeze these cookies. You may freeze the baked cookies earlier than or after including the lemon glaze. 

Or attempt freezing the dough balls earlier than baking! I’ve an entire publish on the way to freeze cookie dough that may stroll you thru the easiest way to freeze the lemon cookie dough parts to bake later. 

Give these glazed lemon cookies a attempt. They’re sure to be a favourite for any lemon fan!