epicurious4.6
Glazed Lemon Cookies
With crispy edges and chewy centers, these lemon sugar cookies are bursting with the bright flavor of the zest from three whole lemons and citrusy glaze.
👥 22 Servings⏱️ Prep & Cook: 30 min👤 Jesse Szewczyk📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●whisk
- ●spatula
- ●oven
📝 Preparation Steps
1
Combine zest of 3 lemons, 1⅔ cups (333 g) granulated sugar, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a large bowl. Using your fingers, massage zest into sugar and salt until very fragrant, about ⏱️ 1 minute. Add 1 cup (2 sticks) unsalted butter, melted, slightly cooled, and whisk to combine. Add 1 large egg, 1 large egg yolk, and 1 Tbsp. vanilla extract and whisk until glossy and emulsified. Add 3 cups (375 g) all-purpose flour, ½ tsp. baking powder, and ½ tsp. baking soda and, using a rubber spatula, mix just until no dry pockets of flour remain (be careful not to overmix). Working one at a time, scoop cookie dough out into 2 (packed) Tbsp. portions and roll into smooth balls between your palms. Divide dough balls between 2 parchment-paper-lined baking sheets, spacing about 2" apart (you should have about 11 cookies placed in a 4-3-4 grid per sheet). Chill, uncovered, at least ⏱️ 2 hours and up ⏱️ 12 hours.
Zest of 3 lemons (about 3 Tbsp.)(2 sticks) unsalted butter, melted, slightly cooled1 cup(375 g) all-purpose flour3 cups⅔ cups (333 g) granulated sugar1. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsplarge egg1large egg yolk1. vanilla extract1 Tbsp
2
Place racks in upper and lower thirds of oven; preheat oven to 350°. Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until puffy and cracked on top, 13–⏱️ 16 minutes. Let cookies cool on baking sheets.
3
Whisk juice of 1 lemon and 1½ cups (165 g) powdered sugar in a medium bowl until smooth. Using a spoon, drizzle glaze over cookies and let sit ⏱️ 1 hour to allow glaze to set. Do Ahead: Lemon cookies can be made 3 days ahead. Store airtight at room temperature. Editor’s note: Head this way for more of our favorite lemon desserts →
(2 sticks) unsalted butter, melted, slightly cooled1 cup(375 g) all-purpose flour3 cupsJuice of 1 lemon (about 3 Tbsp.)½ cups (165 g) powdered sugar1
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