Lemony goodness!
We’re thrilled to share our new lemon-glazed lemon cookie recipe. We’re so happy with the outcome! These cookies are perfect with coffee, tea, or milk.
Snacks for our little guy and his guest.
This Saturday was a quite and lazy day for us. For our little guy, today was about having a buddy over for some video game play and Lego.
You can’t play a whole afternoon without snacks, right? I wanted to make something for the boys to enjoy. Time to bake a treat.
Piece of cake… or piece of cookie?
Our little guy loves our lemon cake, so I created a similarly flavoured bite-sized snack version of it.
As much as we sometimes reach for a bag of store-bought cookies, the truth is that it’s actually quite simple and quick to whip up a delicious batch of cookies at home. This recipe is a perfect example of that! It’s a “piece of cake” (figuratively speaking).
Add a little zest to your life with these simple and delicious lemon cookies. Pucker up and eat well, friends.
These glazed lemon cookies are delicate, tender on the inside and a little crunchy on the outside. They're perfect with coffee or tea!
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 large eggs, room temperature
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
- 1 1/2 cups icing sugar
- 2 tbsp freshly squeezed lemon juice
-
Preheat the oven to 350 °F.
-
Line a large baking sheet with parchment paper.
-
Mix together the flour, baking soda, baking powder and salt in a medium bowl.
-
Cream the butter and both sugars on medium high in a stand mixer bowl, until light and fluffy. About 4 to 5 minutes.
-
Reduce the mixer speed to medium and add one egg at-a-time. Mix for about 2 minutes.
-
Add the lemon zest, lemon juice and vanilla, and continue mixing for another minute.
-
Reduce the mixer speed to low and carefully add the flour.
-
Mix for 1 to 2 minutes or until the ingredients are well incorporated into a cookie dough.
-
Scoop large teaspoon portions onto the baking sheet (I like to use a small spring loaded ice-cream scoop to make it faster and consistent in size).
-
Leave about an inch and a half between each cookie. Fill up a baking sheet.
-
Bake for about 13 minutes and remove from oven.
-
Let cool for 10 minutes and transfer to a cooling rack to finish cooling.
-
Finish baking remaining cookies.
-
Once the cookies are cool, prepare the lemon glaze.
-
In a sauce pan, melt the butter on medium.
-
Add the lemon juice and powdered sugar, and whisk until completely combined.
-
Keep whisking until the glaze is very smooth. About 3 to 4 minutes.
-
As soon as the glaze is ready, carefully drizzle the glaze over the cookies. Feel free to get creative with the drizzling!
-
Let the cookies and glaze cool another 15 minutes before serving. Enjoy!
Cooking time is for one tray of cookies. We baked 3 trays.
[…] Recipe: photosandfood.ca/2018/03/11/lemon-cookies-lemon-glaze/ […]