Easy Soft Lemon Cookies With Glaze Recipes

SOFT LEMON COOKIES RECIPE

Steps:

• Preheat and prepare cooking sheets. Preheat the oven to 375°F. Line two baking sheets with parchment paper or silicone baking mat (or lightly grease with non-sticking cooking spray).
• Whisk dry ingredients together. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
• Cream butter and sugar. In a large bowl using an electric mixer, cream together butter and sugar until light and fluffy, about 2 to 3 minutes.
• Add remaining wet ingredients. Add egg and beat to combine. Add vanilla, lemon juice, and lemon zest. Beat to combine. Scrape down bowl as needed.
• Add dry ingredients. Add flour mixture, and mix at low to medium speed just until no flour streaks remain.
• Scoop cookie dough. Using a cookie scoop, or tablespoon to portion into 1 ½ inch balls. Place on prepared baking sheets, leaving about 2 inches between them.
• Bake and cool the cookies. Bake for 10 to 12 minutes. The edges will look done, but the center will still look slightly soft. Remove from the oven and cool on the baking sheets for 5 minutes before transferring to a wire rack to finish cooling completely.
• Make icing. In a small mixing bowl, combine icing ingredients. With an offset spatula, ice the top of each cookie.

SOFT LEMON COOKIES WITH GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flour, sugar, baking soda, and salt together in a medium bowl. Use a spoon to make a well in the center of the mixture. Pour oil, lemon juice, and vanilla extract in the well. Mix and knead until a dough forms.
• Roll into balls and flatten with the heel of your hand or anything with a flat surface. Place about 2 inches apart on ungreased cookie sheets.
• Bake in the preheated oven until edges are golden, about 8 minutes for a softer cookie, 10 to 12 minutes for a crispier cookie. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
• While cookies cool, whisk together the powdered sugar and lemon juice and glaze cookies however you like.

EASY & SOFT LEMON COOKIES WITH GLAZE

Steps:

• In a large bowl, cream the sugar, butter and cream cheese on medium high for two minutes.
• Add the egg, lemon extract, milk, vanilla extract and optional yellow food coloring and mix until well combined. If dough clumps up, it's okay.
• Add the flour, baking powder, baking soda and salt and mix until well combined. Scrape down the sides of the bowl and then mix again, until well combined. Dough will be thick.
• Cover the cookie dough and chill it in the refrigerator for about an hour.
• After dough has chilled, preheat the oven to 375 degrees F. Line a baking pan with parchement paper.
• Use a cookie scoop or spoon to measure out the cookie dough and add to the cookie sheet. Cookies should be about the size of ping pong balls. No need to flatten out cookies.
• Bake in a pre-heated oven for 12 minutes. Place cookie sheet on a wire rack to cool for about 5 minutes, then take the cookies off the baking sheet and let them cool completely on a rack before adding the glaze.
• Add all of the glaze ingredients and mix well. It will be thick at first, but keep mixing until well combined before adding any additional milk as that could make it too thin. If once mixed, it's still very thick, add in another teaspoon to tablespoon of milk. You want the glaze a thicker consistency though, so that it doesn't run off of the cookies.
• Add glaze to the cookies, once they're completely cooled. The glaze can be added using a spoon or just dip the top of the cookie into the glaze.

GLAZED LEMON COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
• Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.