Recently, I stumbled upon a recipe for lemon cookies on Pinterest. It promised to be the chewiest, most delicious lemon cookie ever. While I found the texture of this cookie to be absolutely perfect, it wasn’t quite lemon-y enough for me—it was just a little bland.
I made a couple adjustments, including adding a lemon glaze that added that extra lemon punch I was looking for, and voila—the perfect lemon cookie!
- ½ cups butter, softened
- 1 cup granulated sugar
- 1 whole egg
- 1 teaspoon lemon zest
- 1 Tablespoon fresh lemon juice
- ¼ teaspoons salt
- ¼ teaspoons baking powder
- ⅛ teaspoons baking soda
- 1-½ cup all-purpose flour
For the glaze:
- ¼ cup lemon juice
- 1 cup powdered sugar
*Note: You may have to play with the ratio of these two ingredients a bit. You want a thicker glaze you can drizzle over the cookies with a fork. It shouldn’t be too runny. It should be like Elmer’s glue.
1. Preheat oven to 350 degrees. Grease baking sheets with non-stick cooking spray.
2. In a large bowl, cream butter and sugar together. Add egg, lemon zest and juice.
3. Stir in all dry ingredients until combined.
4. Roll dough into 1-inch balls and place on cookie sheet. Mix glaze up while cookies are baking.
5. Bake for nine to 11 minutes or until bottoms begin to barely brown. Remove from oven and cool cookies on tray for a few minutes before moving to waxed paper.
6. Let cookies cool, then drizzle a generous amount of glaze on them while they are still on the waxed paper. Let glaze set up and enjoy!