Description
Irresistibly sweet citrus treats with a soft, chewy texture and a perfectly tangy glaze, perfect for any occasion.
Ingredients
Scale
- 1 cup salted butter (softened)
- 3/4 cup granulated sugar (+ extra for cookie tops)
- 1 large egg
- 1 teaspoon fresh lemon juice
- 1 Tablespoon lemon zest
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups powdered sugar
- 1 Tablespoon lemon zest
- 2–3 Tablespoons fresh lemon juice
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Combine the butter and sugar and beat on medium speed until light and fluffy, about 3-4 minutes.
- Add the egg, 1 tablespoon of lemon zest, 1 teaspoon of lemon juice, and the vanilla, and beat until creamy, another minute or two.
- Mix in the flour, baking powder, and salt on low speed until completely combined.
- Divide the dough into 12 even-sized portions and roll each into a ball.
- Press each ball slightly with a sugar-coated glass to flatten.
- Bake for 12-14 minutes until cookies look set; cool on the cookie sheet for 2 minutes before transferring to a wire rack.
- Prepare the lemon glaze by combining powdered sugar, lemon zest, and lemon juice to desired consistency.
- Pipe or drizzle the glaze over the cooled cookies and let set before serving.
Notes
These cookies can be stored in an airtight container for up to a week and freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg