Glazed Lemon Cookies

I have a favorite cookie for every season. Rolo Cookies for the Fall, Carolyn's Chocolate Chip Cookies in the Winter, and these Glazed Lemon Cookies take both Spring and Summer. They are that good.

Everyday Food, May 2009

Adapted By: Camille

2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon lemon zest (I use about 3)

1 stick butter, room temperature

1 cup sugar

1 egg

1 teaspoon vanilla

2 tablespoons lemon juice (I use 3-4)

Oven 350. Whisk together flour, soda, salt, and zest. In a separate bowl, beat butter and sugar until fluffy. Add egg, vanilla, and lemon juice. Beat until combined. Slowly beat in flour mixture until combined.

Drop dough by tablespoons onto two baking sheets. Bake 15-20 minutes, rotating sheets halfway through. Cool 2 minutes on sheets, then transfer to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.

Lemon Glaze

2 cups powdered sugar

1/3 cup lemon juice

2 tablespoons lemon zest

Whisk all ingredients until smooth.

Tips: I use about 4-5 lemons for this recipe. I keep adding zest and juice (to the cookie dough) until I'm sure I have enough lemony flavor. My friends have used just one lemon and liked it, others go by the recipe and it's still great - but for my family the more lemon the better. For the glaze, I never use 2 whole cups of sugar. I start with 1 1/2 cups and add a little until it seems thick enough. I use a dough scoop and that makes 20 cookies and leaves enough dough left for me to have a taste! In my oven, 13 minutes is the perfect time.

Another variation: Substitute the lemons for oranges or limes.


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