Glazed Lemon Cookies

Glazed Lemon Cookies

These Glazed Lemon Cookies are full of zesty citrus flavor.

Glazed Lemon Cookies
Yield: 70 cookies Preparation: 45 minutes Bake: 7 to 9 minutes per batch Cool: approximately 15 minutes Dry: approximately 1 hour
  • 2 cups all-purpose flour
  • 1 tablespoon fresh lemon zest
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup salted butter, softened
  • ¾ cup sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ¼ teaspoon lemon extract
  • 1 recipe Lemon Glaze (recipe follows)
  1. Preheat oven to 350°.
  2. Line several rimmed baking sheets with parchment paper. Set aside.
  3. In a medium bowl, combine flour, lemon zest, baking soda, and salt, whisking well. Set aside.
  4. In a large bowl, combine butter and sugar. Beat at high speed with an electric mixer until light and fluffy, approximately 2 minutes. Add egg, vanilla extract, and lemon extract, beating until incorporated. With mixer at low speed, gradually add flour mixture, beating until dough is uniformly moist and comes together into a ball.
  5. Turn dough out onto a lightly floured surface. Using a rolling pin, roll dough to a ¼-inch thickness. Using a 2¼-x-1½-inch fluted-edge oval or football-shaped cutter, cut 70 shapes from dough, rerolling dough as necessary. Cover remaining dough with plastic wrap while rolling to prevent it from drying out.
  6. Place cookies 2 inches apart on prepared pans.
  7. Bake until edges of cookies are light golden brown, 7 to 9 minutes per batch. Transfer to wire cooling racks, and let cool completely.
  8. Spoon Lemon Glaze over cookies, and let dry completely.
Make-Ahead Tip: Cookies can be baked a week in advance and frozen (unglazed) in airtight containers with waxed paper separating cookie layers. Let cookies thaw completely before glazing.

Lemon Glaze
Yield: 1 cup • Preparation: 5 minutes
  • 2½ cups confectioners’ sugar
  • 2 teaspoons fresh lemon zest
  • 6 tablespoons fresh lemon juice
  1. In a medium bowl, combine confectioners’ sugar, lemon zest, and lemon juice, whisking until well blended. Use immediately.

From TeaTime March/April 2014

Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.