Lemon is one of my very favorite ingredients in the kitchen, in vinaigrettes, marinades, pan sauces, and in baked goods and cocktails. So these crunchy lemon glazed cookies are right up my alley. They aren’t very sweet but they have a big punch of lemon flavor. These crumbly little biscuits remind me of Italian holiday cookies, but they are much simpler to make.
Glazed Lemon Cookies
makes 24 cookies
2 cups all-purpose flour, spooned and leveled
1/2 tsp baking soda
1/2 tsp salt
1 tblsp finely grated lemon zest, plus 2 tblsp fresh lemon juice
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 tsp pure vanilla extract
for the lemon glaze
2 cups confectioners’ sugar
2 tblsp finely grated lemon zest
1/3 cup fresh lemon juice
1. Preheat the 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 granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
2. Drop dough in heaping tablespoons, 1 inch apart, onto two baking sheets lined with parchment. 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.
3. Meanwhile, whisk all the ingredients for the lemon glaze in a medium bowl until smooth. When cookies are cool, spread with lemon glaze, and let set, about 1 hour.