The Quintessential Glazed Lemon Cookies
- Anthology of Crumbs
- 3 days ago
- 1 min read
1
Storage:
Baked cookies will keep beautifully in an airtight container at room temperature for up to 5 days.
2
Substitution:
You can swap the whole milk in the glaze for heavy cream (richer) or substitute the lemon extract for almond extract (different flavour profile).
Notes
1
Preheat and Prepare: Preheat the oven to 350°F (180 °C) and position the racks in the centre of the oven. Line three baking sheets with parchment paper.
2
Combine Dry Ingredients: In a medium bowl, whisk together the all purpose and cake flours, baking powder, and salt. Set aside.
3
Cream Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars together on medium speed until light and fluffy. Add the eggs, one at a time, beating until blended. Add the vanilla, lemon extract, and lemon zest and beat to combine. Stop the mixer and scrape down the sides of the bowl with a rubber spatula, then beat on medium speed until blended, about 15 seconds.
4
Mix Dough: Add the flour mixture all at once and mix on low speed until the dough comes together. Stop the mixer and scrape down the sides and bottom of the bowl again, then mix on low speed just until combined.
5
Scoop and Bake: Scoop out the cookie dough ¼ cup at a time, roll into balls, and place on the prepared baking sheets, placing no more than 6 cookies on each sheet. Flatten slightly with the palm of your hand. Bake for 12 to 14 minutes, until the cookies are just set around the edges, trying your best not to let the cookies brown. Allow the cookies to cool on the baking sheets for about 10 minutes before moving them to a wire rack to cool completely.
6
Make Glaze: Once the cookies have cooled, prepare the glaze. Place the confectioner's sugar, milk, 2 tsp lemon extract, and zest of 1 lemon in a medium bowl. Whisk together vigorously until smooth. Use immediately.
7
Glaze and Serve: Use a spoon to drizzle the glaze back and forth across each cookie, coating each one as much or as little as you like. Allow the glaze to set for at least 10 minutes before serving. Cookies will keep in an airtight container for up to 5 days.
Instructions
2 ½ cups all purpose flour
¼ cups cake flour (sifted)
¼ tsp baking powder
¼ tsp salt
¾ cup unsalted butter (room temperature)
1 2 1 cups granulated sugar
¼ cup confectioner's sugar (for dough)
2 large eggs
2 tsp vanilla
Zest of 2 lemons
Cookies:
2 ¼ cups confectioner's sugar
¼ cup whole milk (room temperature)
2 tsp lemon extract
Zest of 1 lemon
Glaze:
The Quintessential Glazed Lemon Cookies
Anthology of Crumbs
These cookies are pure, unadulterated sunshine, designed to deliver the brightest, zesty flavour possible. What makes them a quintessential classic is the combination of flours that results in a perfectly soft, chewy texture, finished with a simple, vibrant lemon glaze that sets these far above the rest. This is the ideal recipe for when you need a simple, delightful burst of citrus joy.
Servings :
~18 cookies
Calories:
Prep Time
15 min
Cooking Time
12 min
Rest Time
20 min
Total Time
50 min
Comments