Description
These bright and buttery lemon cookies feature a zesty crackle glaze and a soft, melt-in-your-mouth texture. Using a no-chill dough method, they are the perfect quick treat for busy bakers looking for vintage citrus flavor in under half an hour.
Ingredients
- 1 cup unsalted butter, cool room temperature
- 1 cup granulated sugar
- 2 tablespoons fresh lemon zest
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 1/2 cups powdered sugar
- 2 to 3 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and sea salt until well combined.
- In a large bowl, use an electric mixer to beat the cool room temperature butter, granulated sugar, and lemon zest for 3 to 4 minutes until light and fluffy.
- Add the egg and beat for another minute until the mixture is pale and creamy.
- Turn the mixer to low speed and slowly add the flour mixture, blending only until the white streaks disappear.
- Drop 1.5-tablespoon sized balls onto the sheets, roll smooth, and gently press down with your palm until 1/3-inch thick.
- Bake for 12 to 14 minutes until edges are light golden; let rest on the sheet for 5 minutes before moving to a wire rack.
- Whisk powdered sugar and lemon juice in a small bowl, then spoon over completely cooled cookies and let set for 30 minutes.
Notes
To achieve the best texture without chilling the dough, ensure your butter is cool to the touch rather than greasy or overly soft. If you prefer a more intense citrus punch, try rubbing the lemon zest directly into the granulated sugar with your fingertips before creaming it with the butter to release more essential oils.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American