Glazed Lemon Cookies

I’ve included some videos I found relevant and helpful. 😍

Craving a sweet and tangy treat? These glazed lemon cookies are just what you need! They’re bursting with bright citrus flavor and have a perfectly soft texture. You’ll love how easy they are to make too. In just about 30 minutes, you can whip up a batch of 24 delicious cookies.

The lemon flavor really shines through in both the cookie dough and glaze. Fresh lemon juice and zest give these cookies their signature zing. And the simple glaze on top adds an extra punch of sweetness and lemon. Give these a try next time you want a light, refreshing dessert!

Exact Ingredients List

Here’s everything you’ll need to make these yummy glazed lemon cookies:

For the Cookies:
• 2 1/2 cups all-purpose flour
• 1 tablespoon cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 tablespoon lemon zest
• 1 large egg + 1 egg yolk
• 1 teaspoon pure vanilla extract
• 1/4 cup fresh lemon juice

For the Glaze:
• 1 1/2 cups powdered sugar
• 3 tablespoons fresh lemon juice
• Pinch of salt
• Extra lemon zest for garnish

You’ll also want to have parchment paper and baking sheets ready. Make sure your butter is nice and soft before you start. Fresh lemons are key for the best flavor, so grab a few at the store.

Don’t forget to preheat your oven to 350°F when you’re ready to bake. With these ingredients, you’ll make about 24 delicious cookies. Happy baking!

Instructions

Mix the dry ingredients in a bowl. Whisk together flour, cornstarch, baking powder, salt, and baking soda. Set this aside for now.

In a separate large bowl, beat butter, sugar, and lemon zest. Use an electric mixer on medium speed for 2-3 minutes until the mixture is light and fluffy.

Add wet ingredients to the butter mixture. Turn the mixer to low speed. Blend in the egg, egg yolk, vanilla, and lemon juice one at a time.

Combine wet and dry ingredients. Slowly mix the dry ingredients into the wet mixture. Stop when just combined. Don’t overmix!

Chill the dough. Cover it with plastic wrap and put it in the fridge for 30 minutes.

Preheat your oven to 350°F. Line two baking sheets with parchment paper.

Shape the cookies. Roll the dough into 1 tablespoon-sized balls. Place them on the baking sheets, 2 inches apart.

Bake for 10-12 minutes. The edges should just start to turn golden. Let them cool on the sheet for 5 minutes, then move to a wire rack.

Make the glaze while the cookies cool. Mix powdered sugar, lemon juice, and a pinch of salt in a small bowl. Adjust as needed.

Glaze the cookies. Drizzle or spoon the glaze over each cookie. Sprinkle fresh lemon zest on top while still wet.

Let the glaze set for 20-30 minutes before you dig in. Enjoy your lemony treats!

Possible Substitutes List

Can’t find all the ingredients for these yummy lemon cookies? No worries! Here are some easy swaps you can try:

Flour: Use gluten-free all-purpose flour for a gluten-free version.

Cornstarch: Swap with arrowroot powder or more all-purpose flour.

Butter: Try coconut oil or vegan butter for a dairy-free option.

Eggs: Replace with 1/4 cup applesauce or mashed banana.

Lemon juice: Use lime juice or orange juice for a different citrus twist.

Lemon zest: Substitute with orange or lime zest.

Here’s a handy table for sugar substitutes:

Remember, these swaps might change the texture or flavor a bit. But they’ll still be tasty!

For the glaze, you can use milk instead of lemon juice for a less tangy topping. Or try almond extract for a nutty twist.

How To Make Glazed Lemon Cookies Diabetes-Friendly

You can enjoy these tasty lemon cookies even if you have diabetes. Here are some easy swaps to make them more diabetes-friendly:

Use almond flour instead of all-purpose flour. This lowers the carb count and adds healthy fats.

Replace sugar with a sugar substitute like stevia or monk fruit sweetener. Start with 1/3 cup and adjust to taste.

Cut the butter in half and use unsweetened applesauce for the rest. This reduces calories and saturated fat.

For the glaze, mix 1/2 cup Greek yogurt with 1 tablespoon lemon juice and a pinch of stevia. This adds protein and cuts sugar.

Follow the same baking instructions, but watch closely as they may cook faster. Take them out when the edges are light golden.

These swaps make each cookie about 70 calories with 5g of carbs. Enjoy 1-2 as a treat that won’t spike your blood sugar.

Remember to check with your doctor about how these fit into your meal plan. Happy baking!

Tips, Tricks & Storing

For the best lemon cookies, use room temperature ingredients. This helps them mix together smoothly.

When zesting lemons, only grate the yellow part. The white pith underneath is bitter. A microplane grater works great for this.

Don’t overmix the dough. Stop mixing as soon as the dry ingredients are just combined. This keeps your cookies tender.

Chill the dough before baking. This prevents the cookies from spreading too much in the oven.

Use a cookie scoop to portion the dough. This ensures all your cookies are the same size and bake evenly.

Let the cookies cool completely before glazing. If they’re still warm, the glaze will melt and run off.

Store your glazed lemon cookies in an airtight container at room temperature. They’ll stay fresh for up to 3 days.

You can freeze the baked, unglazed cookies for up to 3 months. Thaw them at room temperature, then add the glaze before serving.

For extra lemon flavor, add a drop of lemon extract to the glaze. A little goes a long way!