Description
Delight in these bright and tangy Lemon Sugar Cookies, featuring a soft, buttery base infused with fresh lemon juice and zest. Topped with a luscious lemon glaze, these cookies are perfect for a refreshing treat any time of day.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter (1 stick)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 1/2 cups unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
Lemon Glaze
- 1 cup powdered sugar
- 5 teaspoons fresh lemon juice
- A few drops vanilla extract (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent cookies from sticking.
- Cream Butter and Sugar: In a large bowl, cream the unsalted butter and granulated sugar together until the mixture is smooth and fluffy, ensuring a light texture for your cookies.
- Add Wet Ingredients: Beat in the egg, vanilla extract, fresh lemon juice, and lemon zest thoroughly, combining all flavors evenly throughout the dough.
- Incorporate Dry Ingredients: Gradually stir in the all-purpose flour, baking powder, salt, and baking soda until a cohesive dough forms, careful not to overmix.
- Portion Dough: Using a tablespoon measure, scoop dough portions and place them 1.5 inches apart on the prepared baking sheet to allow room for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 7 minutes, or until the edges just start to turn golden but centers remain soft.
- Cool Cookies: Let the cookies cool on the baking sheet for 10 minutes, then carefully transfer them to a wire rack to cool completely.
- Prepare Glaze: In a small bowl, whisk together powdered sugar, fresh lemon juice, and optional vanilla extract until smooth to make the lemon glaze.
- Glaze Cookies: Drizzle the lemon glaze evenly over the cooled cookies and allow it to set completely before serving to enjoy a perfect tangy finish.
Notes
- For an extra lemony kick, add more zest or a bit more lemon juice to the dough.
- If you prefer less sweetness, reduce the powdered sugar in the glaze.
- Cookies are best enjoyed the day they’re baked but can be stored in an airtight container for up to 3 days.
- Make sure cookies are fully cooled before glazing to prevent melting the icing.
- You can substitute lemon juice with lime juice for a different citrus flavor.
