Soft Lemon Cookies With Glaze Recipes

GLAZED LEMON COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
• Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.

GLAZED SOFT-BAKED ALMOND FLOUR LEMON COOKIES

Steps:

• Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone mat.
• If your coconut oil is still solid, measure out the 1/4 cup and add to a small saucepan set over low heat. Keep over heat just until melted - don't let it get too hot, or it'll cook the eggs! Set aside.
• In a medium bowl, stir together the sugar and lemon zest. Add the coconut oil. Stir in the eggs and the lemon extract and mix until well-combined.
• Add the almond flour, baking soda, and salt. Stir well until combined.
• Scoop cookies out by tablespoonfuls onto the cookie sheet, spacing about two inches apart. I use this cookie scoop (affiliate link) and it's one of my favorite kitchen tools!
• Press the dough with two fingers to flatten a bit. If the dough sticks to your fingers, wet your fingers with a little warm water.
• Bake until set, puffy, and just lightly golden around the edges, 8-10 minutes.
• Remove from oven and let cool on the cookie sheet for about 5 minutes. Transfer to a wire rack to cool completely.
• Once cooled, mix together the glaze. In a small bowl, add the powdered sugar. Add 3 tablespoons lemon juice and stir with a fork until smooth. The glaze should be thick enough to cling to the top of the cookies but not so thin that it will drip off the edges. If too thick, add more lemon juice a teaspoon at a time. If too thin, add more powdered sugar 1/4 cup at a time.
• Dip the cookies upside down in the glaze, covering the top of the cookie. Set the cookie back down on the wire rack and let sit until the glaze hardens, about 1 hour.
• Store cookies at room temperature in a sealed container. Cookies keep for about 4 days.

SOFT GLAZED LEMON COOKIES

Steps:

• Preheat the oven to 350F/180C and line two baking sheets with parchment paper.
• In a large mixing bowl, beat the butter and sugar until smooth.
• Add the egg, vanilla, lemon juice and zest and beat to combine.
• Sift in the flour and add the baking soda, then fold everything together.
• Add a few drops of yellow food coloring and fold again (optional).
• Chill the cookie dough in the fridge for 1 hour.
• Take handfuls of the mixture and roll into balls (each should weigh approx. 50g/1.8oz). Place these on the baking sheets, leaving enough space between them for spreading as they bake.
• Bake for 11-13 minutes.
• Leave the cookies on the baking sheets for about 10 minutes before using a spatula to transfer them to a wire rack to cool completely.
• Make the lemon glaze by mixing together the powdered sugar and lemon juice.
• Drizzle the glaze over the top of the cooled cookies.
• Lemon cookies will keep well in an airtight container at room temperature for up to 4 days.

EASY & SOFT LEMON COOKIES WITH GLAZE

Steps:

• In a large bowl, cream the sugar, butter and cream cheese on medium high for two minutes.
• Add the egg, lemon extract, milk, vanilla extract and optional yellow food coloring and mix until well combined. If dough clumps up, it's okay.
• Add the flour, baking powder, baking soda and salt and mix until well combined. Scrape down the sides of the bowl and then mix again, until well combined. Dough will be thick.
• Cover the cookie dough and chill it in the refrigerator for about an hour.
• After dough has chilled, preheat the oven to 375 degrees F. Line a baking pan with parchement paper.
• Use a cookie scoop or spoon to measure out the cookie dough and add to the cookie sheet. Cookies should be about the size of ping pong balls. No need to flatten out cookies.
• Bake in a pre-heated oven for 12 minutes. Place cookie sheet on a wire rack to cool for about 5 minutes, then take the cookies off the baking sheet and let them cool completely on a rack before adding the glaze.
• Add all of the glaze ingredients and mix well. It will be thick at first, but keep mixing until well combined before adding any additional milk as that could make it too thin. If once mixed, it's still very thick, add in another teaspoon to tablespoon of milk. You want the glaze a thicker consistency though, so that it doesn't run off of the cookies.
• Add glaze to the cookies, once they're completely cooled. The glaze can be added using a spoon or just dip the top of the cookie into the glaze.

SOFT LEMON COOKIES FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with cooking spray.
• Cream sugar and butter in a bowl with an electric mixer on medium speed until light and fluffy. Add lemon juice, lemon zest, egg, and vanilla extract; mix on low speed to combine, scraping down the sides of the bowl to incorporate everything evenly.
• Combine 1 1/2 cups flour, baking powder, baking soda, and salt in a small bowl. Add to the sugar mixture slowly, mixing on low speed until just incorporated. Mix in the remaining 2 tablespoons flour.
• Place 1/2 cup powdered sugar in a small bowl. Scoop out teaspoonfuls of cookie dough, roll in powdered sugar, and place on the prepared baking sheet, 1 to 2 inches apart.
• Bake in the preheated oven until cookies are light brown on the edges, 9 to 11 minutes. Remove from oven and let cool for 3 minutes on the cookie sheet. Transfer to a cooling rack and sprinkle with additional powdered sugar.

GLAZED LEMON COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine butter and sugar in a large bowl; beat with an electric mixer until creamy. Beat in egg and vanilla extract.
• Mix flour, lemon zest, and salt in a separate bowl. Pour over butter mixture; beat until combined.
• Roll dough out on a lightly floured surface and cut into cookies. Arrange on the lined baking sheets.
• Bake in the preheated oven until edges are set and bottoms are golden brown, 12 to 15 minutes. Allow cookies to cool, about 10 minutes.
• While cookies are cooling, mix icing sugar, lemon juice, and lemon zest together in a small bowl. Spread glaze over the cookies.