Next week I will be officially living in my new house. We have been busy painting and getting it ready to move into and that’s why I’ve been a little absent. I can’t tell you how excited I am to get into my new kitchen and start cooking up great things for this blog. Thanks for bearing with me while I’ve been a little distracted with life.
I made these for my husband to take into work. Back when he started a few months ago, I had made snicker cookies and one of his news bureau’s heard about those cookies and wished they had some too. I can’t let anyone down, so I had to make them something. I wanted to make something with a little zing and freshness that spring/summer offers. I remembered I had bookmarked lemon cookies awhile back and knew that was what I had to make. These glazed lemon cookies are really good. They are small and full of lemon flavor. When my son saw I was making these he asked if he was going to be able to have some. Thankfully this recipe yields about 3 dozen cookies so I had plenty for him to have. He loves lemons and will eat them as I cut them. His review: Two thumbs up.
Glazed Lemon Cookies:
Makes about 3 dozen cookies
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 tablespoons lemon zest
- 1 cup unsalted butter, at room temperature
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 4-5 teaspoons fresh lemon juice
- Preheat the oven to 35o degrees F. Line two baking sheet with parchment paper or a silicone baking mat. Set aside.
- Combine flour, baking powder, and salt in a small bowl. Whisk and set aside.
- In a small bowl, add granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, until fragrant.
- Beat butter and sugar/lemon mixture together until light and fluffy. Beat in egg and vanilla extract. Mix until smooth.
- Slowly beat in flour mixture on low speed until blended. Drop dough by tablespoon onto prepared baking sheets, spacing 2 inches apart. Gently flatten dough with the palm of your hand.
- Bake for 12-14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes and transfer to cooking racks. Cool completely.
- In a medium bowl, whisk together powdered sugar and lemon juice. Dip each cookie top into the lemon glaze. Let cookies sit until icing has set.