Glazed Lemon Cookies

For all the lemon lovers out there, these Glazed Lemon Cookies are for you! 

They are bright, fresh, and delicious, and so easy to make!

It may not feel like it, but spring really is just around the corner! The first official day of spring is this coming Monday, but as I sit here and type this there is snow falling and it's about 30 degrees outside. Maybe Mother Nature is confused. Doesn't she know that it usually rains in the spring, not snows? Living in Michigan I never expect anything because well, it's Michigan. Weather can change hourly here.

Even though it's cold and snowy, I'm getting into the spring spirit by surrounding myself with all things citrus. I've got lemons and limes and oranges, oh my! And the first thing I made when I picked up a bag of fresh lemons was cookies. These Glazed Lemon Cookies to be exact. They are tart and sweet and bright and fresh, everything I needed for a spring pick-me-up.

The cookie dough is simple to make and you should have everything you need already at home in your pantry. I do use just a bit of lemon extract to the cookies along with fresh lemon juice and zest, just to give them an extra burst of flavor. 

The glaze is really light and refreshing and is the perfect topping for these addicting little cookies. Try to eat just one, I dare you!

Glazed Lemon Cookies
Author: Sarah Bates | The Chef Next Door
Makes 2 dozen cookies
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Ingredients:
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup granulated sugar
1 egg
2 Tablespoons fresh lemon zest
2 Tablespoons fresh lemon juice
1 teaspoon lemon extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

For the glaze:
2 cups powdered sugar
2 Tablespoons fresh lemon zest
1/4 cup fresh lemon juice

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone mats and set aside.

In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Add the egg and mix well. Add the lemon zest, juice, and extract, and beat until combined. In a separate bowl, whisk together the flour, baking soda, and salt. Slowly beat the dry ingredients into the wet ingredients and beat until combined. 

Drop the dough by tablespoons onto the prepared baking sheets, about one inch apart. Bake for 15 minutes, or until the edges start to brown, rotating the sheets halfway through.
Let the cookies cool on the sheets for a few minutes, then transfer them to a wire rack to cool completely. 

Make the glaze by whisking all of the ingredients in a small bowl until smooth. Drizzle the glaze over the cookies and let set, about 1 hour.

Bon Appétit!

As a Milk Means More Ambassador, I was compensated for developing a delicious cookie recipe using dairy. All opinions, as always, are my own. Thank you for supporting the brands that make this blog possible!

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