Description
These cookies are soft, chewy, and full of sunny citrus flavor. Made with real lemon juice and zest in both the dough and glaze, every bite is bursting with bright, tangy sweetness.
Ingredients
Scale
For the Cookies:
- ¾ cup salted butter (1½ sticks), softened
- ¾ cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 to 2 teaspoons freshly grated lemon zest
- 1 tablespoon fresh lemon juice
- ½ teaspoon kosher salt
- 2 cups all-purpose flour
For the Glaze:
- 1½ cups powdered sugar
- 1 teaspoon lemon zest
- 3 tablespoons fresh lemon juice
- 1–3 teaspoons water (as needed for consistency)
Instructions
- Mix the Dough
- In a large bowl, cream together the softened butter and sugar for about 2 minutes until light and fluffy. Add in the egg yolks, vanilla, lemon zest, lemon juice, and salt. Mix until smooth. Gradually add the flour, stirring just until the dough forms. Don’t overwork it.
- Chill Out
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least an hour. This keeps the cookies thick and helps develop the flavor.
- Preheat & Prep
- Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Shape & Bake
- Scoop the chilled dough into balls about 1½ inches wide. Place them on the baking sheet and gently flatten each one with the bottom of a glass. Bake for 10–13 minutes, until the bottoms are lightly golden and the centers look set. Let them cool on a wire rack.
- Glaze Time
- In a bowl, whisk together the powdered sugar, lemon zest, and lemon juice. Add a little water, one teaspoon at a time, until you get a smooth, pourable consistency. Spoon or drizzle the glaze over cooled cookies. Let it set completely before stacking or storing.
Notes
Want to amp it up? Try adding a touch of honey or a pinch of ginger to the glaze for a fun twist.
- Category: Desserts
Nutrition
- Calories: 148kcal
- Sugar: 13g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 21g
- Protein: 1g
- Cholesterol: 31mg