Day 9 of our 12 days of Christmas Cookies. Today we are sharing Lemon Cookies. These soft chewy lemon cookies will melt in your mouth, especially since their topped with a sweet tart lemon glaze. Just know that once you eat one cookie, you won’t be able to stop yourself from eating more!
How To Make Lemon Cookies
These made from scratch cookies are a mix of butter, sugar, salt, baking soda, flour, egg, vanilla extract, lemon zest and fresh lemon juice. Make sure to use unsalted and softened room temperature butter. This will give the cookie great texture.
That is the key. The star of the recipe, fresh lemon juice and fresh lemon zest. You do not want to use lemon extract. The fresh lemon juice gives the cookie a delicate flavor unlike an artificial one.
This cookie dough doesn’t need to chill before baking. You can bake right after mixing which makes so simple. When scooping out the dough use your hands to roll the dough into balls.
How To Make Lemon Glaze
This glaze is everything and just makes these cookies perfect. Mix powdered sugar with fresh lemon juice and fresh lemon zest. Drip glaze on top of each baked cooled cookie.
If you’re not a fan of such a lemon flavor then you can substitute the amount of lemon juice and just use half of the suggested amount and add milk.
That sweet yet tart glaze on top of the soft and chewy cookie is a perfect ending to any day.
Lemon Cookies
These soft, chewy lemon cookies will melt in your mouth, especially with the lemon glaze on top.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies 1x
- Category: Dessert
Ingredients
To Make Lemon Cookies
1¾ cups All-Purpose Flour
½ teaspoon Baking Soda
½ teaspoon Salt
1 tablespoon fresh Lemon Zest, (1 small lemon)
½ cup unsalted Butter, room temperature
1 cup Granulated Sugar
1 Large Egg
1 teaspoon Vanilla Extract
2 tablespoons Lemon Juice, freshly squeezed
To Make The Glaze
2 cups Powdered Sugar
2 tablespoons Lemon Zest
⅓ cup Lemon Juice, freshly squeezed
Instructions
Preheat oven to 350℉. Prepare a large baking sheet with parchment paper or non-stick spray, set aside.
In a medium bowl, whisk the flour, baking soda, salt, and lemon zest. Set aside.
In large mixing bowl, with a hand mixer or stand alone mixer, beat the butter until soft and opaque in color. Next, add the sugar and mix until light and fluffy. Then add the egg, vanilla, and lemon juice. Mix until fully combined. Make sure to scrape the sides of the bowl and fully incorporate the mix.
While your mixer is on low, add in the dry ingredients. Mix until fully combined.
Using a tablespoon, scoop cookie dough by the spoonful onto the prepared cookie sheet. Bake until light and golden around the edges, approximately 12 minutes. Do not over bake the cookies.
Once cookies are baked, remove from oven and allow cookies to cool for 2-3 minutes before removing and placing on wire rack.
While cookies are cooling prepare the glaze. Whisk the powdered sugar, lemon juice, and lemon zest together until fully combined. Spoon onto the top of each cookies. Glaze will harden after a few minutes on the cookies.
Notes
Cookies can be stored in an airtight container for 3-4 days.
Have you missed the last five days of cookie shares…if so here they are:
Day 1: Giant M&M Chocolate Chip Cookies
Day 2: Sugar Cookie Thumbprint Cookies
Day 3: Red Velvet Cake White Chocolate Chip Cookies
Day 4: Buckeyes
Day 5: Chocolate Chip Shortbread
Day 6: Peanut Butter and Jelly Cookies
Day 7: Chocolate Kiss Cookies
Day 8: White Chocolate dipped Snickerdoodles
Make sure to check back each day for the next 12 days of December for the 12 days of Christmas Cookies. Let’s get baking!
