Glazed Lemon Cookies – My Baking Habit

Glazed lemon cookies are full of lemon zest and lemon juice in each the cookie dough and the glaze. These massive, chewy cookies are the right steadiness of candy and tart.

I don’t have to inform you about my love for lemon once more, do I? 

Whether or not it’s mini lemon cheesecakes, lemon poppy seed scones, or my favourite selfmade lemon bars, if you happen to put chocolate and lemon in entrance of me and ask me to decide on, I’m most probably gonna choose the lemon each time.

So after I noticed Sarah Rae Vargas make some massive lemon cookies on her Instagram, I used to be within the kitchen nearly instantly enjoying round with the recipe. 

These glazed lemon cookies are massive, chewy, and the very best combination of candy and a bit tart. I can’t get sufficient of them!

The best way to make glazed lemon cookies

These cookies are massive, like the sort you would possibly get at a bakery. However don’t let that idiot you – they’re simply as simple to make as any of my different drop cookie recipes!

Substances you’ll want

To make the lemon cookie dough, you will want:

• 1 cup room-temperature unsalted butter
• 1 ½ cups granulated sugar
• ½ cup frivolously packed mild brown sugar
• 2 heaping tablespoons lemon zest
• 2 giant eggs
• 1 teaspoon vanilla extract
• 2 tablespoons freshly squeezed lemon juice
• 3 ½ cups all-purpose flour
• 1 ½ teaspoons baking soda
• ½ teaspoon salt

The dough has tons of lemon zest and a little bit lemon juice in it. Utilizing 2 full tablespoons of lemon zest helps that lemon taste and aroma actually come by means of after the cookies are baked.

This recipe additionally makes use of a mixture of granulated sugar and a little bit little bit of brown sugar for depth of taste and a bit extra chewiness.

The lemon glaze is a reasonably vital a part of this glazed lemon cookie recipe. To make the glaze, you will want:

• 3 tablespoons melted and cooled unsalted butter
• 1 cup powdered sugar
• 2 teaspoons lemon zest
• 2 tablespoons freshly squeezed lemon juice
• ½ teaspoon vanilla extract

When you’re holding monitor, we are going to want simply shy of three tablespoons complete of lemon zest and 4 tablespoons complete of lemon juice. You’ll most likely want 3-4 giant lemons to get the zest you want for this recipe. 

And please ensure you’re truly utilizing freshly squeezed lemon juice! It tastes so significantly better in these cookies than the bottled stuff. And because you’re zesting the lemons anyway, you could as properly get some juice out of them.

Making this recipe

To make these glazed lemon cookies, begin by beating the butter with an electrical mixer for about 2 minutes.

In one other bowl, use your fingertips to combine collectively the sugars and the lemon zest till properly mixed and aromatic. This helps infuse the flavour and aroma of the zest into each chew of those cookies.

Add the lemon sugar combination to the butter and beat on medium pace for an additional 3 minutes. You need this combination to be mild and fluffy. Add the eggs, one after the other, adopted by the vanilla extract and the lemon juice.

In a separate bowl, whisk collectively the flour, baking soda, and salt. Slowly add this to the moist elements till simply mixed.

Use a giant (3 tablespoon) cookie scoop to portion out the dough. I like to position the entire dough balls onto a big parchment-lined sheet pan – don’t fear about spacing them out but, as a result of they will go into the freezer first.

Freeze the dough balls for half-hour earlier than baking. After freezing, place them on lined baking sheets with not less than a couple of inches between every cookie.

I like to depart the remaining dough balls within the freezer whereas baking every batch.

Bake the cookies for 14-17 minutes, till the sides are very mild golden brown. Let the cookies cool on the baking sheet for a couple of minutes earlier than transferring them to a wire rack to chill fully.

As soon as the cookies have cooled fully, get able to glaze them.

Whisk the glaze elements collectively till easy. If you’d like a thinner glaze, add a bit extra lemon juice. For a thicker glaze, add a bit extra powdered sugar.

Dip the tops of the cookies into the glaze, shaking off the surplus barely earlier than putting the cookies again onto the wire rack for the glaze to harden.

Storage suggestions

Retailer these glazed lemon cookies in an hermetic container at room temperature for 2-3 days. 

If the climate is especially scorching and humid, the glaze would possibly soak into the cookies a bit after a day or two. They may nonetheless style scrumptious, although! 

You may additionally freeze these cookies. You’ll be able to freeze the baked cookies earlier than or after including the lemon glaze. 

Or attempt freezing the dough balls earlier than baking! I’ve an entire submit on how one can freeze cookie dough that can stroll you thru one of the best ways to freeze the lemon cookie dough parts to bake later. 

Give these glazed lemon cookies a attempt. They’re sure to be a favourite for any lemon fan!