Description

These pillowy-soft lemon cookies feature a bright citrus zest and a tangy glaze that locks in moisture for days. Perfect for cookie jars, they offer a professional bakery texture with a simple, no-chill preparation that takes less than thirty minutes.

Ingredients

227g Unsalted Butter, cool room temperature
200g Granulated Sugar
Zest of 3 medium lemons
1 Large Egg
286g All-Purpose Flour
1 teaspoon Baking Powder
1/4 teaspoon Fine Sea Salt
1.5 cups Sifted Powdered Sugar
3 tablespoons Fresh Lemon Juice

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Instructions

Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until well combined.
Using an electric mixer with a paddle attachment, beat the butter, granulated sugar, and lemon zest for 3 to 4 minutes until light and fluffy.
Add the egg to the creamed mixture and beat for another minute, scraping down the sides of the bowl to ensure full emulsification.
Turn the mixer to low speed and slowly add the flour mixture, mixing until just incorporated without overworking the dough.
Use a 1.5-tablespoon scoop to form balls, roll them briefly in your palms, and place them 2 inches apart on the prepared sheets.
Gently press the dough balls down until they are about 1/3-inch thick and bake for 12-14 minutes until the edges are barely golden.
Let the cookies rest on the hot pan for 5 minutes before moving to a wire rack to cool completely.
Whisk the powdered sugar and lemon juice into a thick glaze and spoon it over the stone-cold cookies.

Notes

To achieve a deeper citrus profile, try rubbing the lemon zest into the granulated sugar with your fingertips before creaming it with the butter to release the essential oils. If you prefer a more opaque, royal-icing style finish, replace one teaspoon of the lemon juice with a teaspoon of heavy cream.

Prep Time: 15 mins
Cook Time: 14 mins
Category: Dessert
Method: Baking
Cuisine: American