Glazed Lemon Cookies Recipes

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GLAZED LEMON COOKIES



Glazed Lemon Cookies image

Delicious shortbread-like cookies with a sweet-tart lemon glaze! These are a favorite of everyone in my family!

Provided by Groovygal

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 50m

Yield 36

Number Of Ingredients 10

¾ cup butter
¾ cup white sugar
1 egg
½ teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon lemon zest
¼ teaspoon salt
1 cup icing sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Combine butter and sugar in a large bowl; beat with an electric mixer until creamy. Beat in egg and vanilla extract.
  • Mix flour, lemon zest, and salt in a separate bowl. Pour over butter mixture; beat until combined.
  • Roll dough out on a lightly floured surface and cut into cookies. Arrange on the lined baking sheets.
  • Bake in the preheated oven until edges are set and bottoms are golden brown, 12 to 15 minutes. Allow cookies to cool, about 10 minutes.
  • While cookies are cooling, mix icing sugar, lemon juice, and lemon zest together in a small bowl. Spread glaze over the cookies.

Nutrition Facts : Calories 91.1 calories, Carbohydrate 13 g, Cholesterol 15.3 mg, Fat 4 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 45.5 mg, Sugar 7.6 g

SOFT GLAZED LEMON COOKIES



SOFT GLAZED LEMON COOKIES image

Soft Glazed Lemon Cookies are a perfectly sweet & tart lemon cookie! This Soft Lemon Cookie recipe is made with fresh lemon with a tangy lemon glaze on top for a lovely zing!

Provided by Jessica & Nellie

Categories     Cookies, Dessert

Time 1h33m

Number Of Ingredients 11

½ cup butter (at room temperature)
1 cup sugar
1 large egg
½ tsp vanilla extract
2 ½ tbsp fresh lemon juice
Zest of 1 lemon
2 cups all purpose flour
½ tsp baking soda
A few drops of yellow food coloring (optional)
1 cup powdered sugar
2-3 tbsp fresh lemon juice

Steps:

  • Preheat the oven to 350F/180C and line two baking sheets with parchment paper.
  • In a large mixing bowl, beat the butter and sugar until smooth.
  • Add the egg, vanilla, lemon juice and zest and beat to combine.
  • Sift in the flour and add the baking soda, then fold everything together.
  • Add a few drops of yellow food coloring and fold again (optional).
  • Chill the cookie dough in the fridge for 1 hour.
  • Take handfuls of the mixture and roll into balls (each should weigh approx. 50g/1.8oz). Place these on the baking sheets, leaving enough space between them for spreading as they bake.
  • Bake for 11-13 minutes.
  • Leave the cookies on the baking sheets for about 10 minutes before using a spatula to transfer them to a wire rack to cool completely.
  • Make the lemon glaze by mixing together the powdered sugar and lemon juice.
  • Drizzle the glaze over the top of the cooled cookies.
  • Lemon cookies will keep well in an airtight container at room temperature for up to 4 days.

Nutrition Facts : Calories 254 kcal, Carbohydrate 43 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 34 mg, Sodium 119 mg, Fiber 1 g, Sugar 27 g, UnsaturatedFat 3 g, ServingSize 1 serving

LEMON COOKIES WITH GLAZE



Lemon Cookies with Glaze image

These little lemon cookies with glaze are a cross between madeleines and lemon pound cake. They are easy to freeze for later, and they make great potluck cookies. Enjoy! Store in airtight container for up to 1 week.

Provided by duetfreak

Categories     Desserts     Cookies     Fruit Cookie Recipes     Lemon

Time 40m

Yield 40

Number Of Ingredients 13

3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups white sugar
1 cup unsalted butter, softened
2 large eggs
1 cup light sour cream
2 teaspoons grated lemon zest
1 ½ cups powdered sugar
1 ½ tablespoons fresh lemon juice
1 ½ tablespoons milk
2 teaspoons grated lemon zest

Steps:

  • Whisk flour, baking powder, baking soda, and salt together in a large bowl.
  • Cream sugar and butter together with an electric mixer on medium speed until fluffy. Add eggs, one at a time, mixing until incorporated. Reduce speed to low and beat in sour cream and lemon zest. Add flour mixture and mix until combined.
  • Refrigerate dough until slightly firm, about 1 hour.
  • Adjust oven racks to upper-middle and lower-middle positions and preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  • Drop rounded tablespoons of dough onto the prepared baking sheets, spacing cookies 2 inches apart.
  • Bake until just golden around the edges, about 15 minutes, switching and rotating sheets halfway through baking time (one sheet of cookies took about 12 minutes, the other sheet ended up taking 16 minutes). Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
  • While cookies cool, mix powdered sugar, lemon juice, milk, and lemon zest for glaze together and lightly drizzle cookies when they are almost completely cooled.

Nutrition Facts : Calories 131.2 calories, Carbohydrate 20.3 g, Cholesterol 22.5 mg, Fat 5 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 3 g, Sodium 71.5 mg, Sugar 12.8 g

GLAZED LEMON COOKIES



Glazed Lemon Cookies image

For the true lemon lover, these crisp cookies are the perfect treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield Makes 24

Number Of Ingredients 9

2 cups unbleached all-purpose flour, (spooned and leveled)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract
Lemon Glaze

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.

Nutrition Facts : Calories 148 g, Fat 4 g, Protein 1 g

GLAZED LEMON COOKIES



Glazed Lemon Cookies image

This delicious recipe comes from Cook's Illustrated. DH and I made these cookies for Christmas and everyone raved about them. According to Cook's Illustrated, the dough will keep in the refrigerator for up to three days or in the freezer for up to two weeks. The cookies are best eaten the day they are glazed. Prep time does not include the 45 minutes dough is in freezer (or 2 hrs refrigerated) or one hour cooling time.

Provided by Dr. Jenny

Categories     Dessert

Time 41m

Yield 30 cookies

Number Of Ingredients 12

3/4 cup granulated sugar
2 tablespoons grated lemon zest
1 3/4 cups unbleached all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
12 tablespoons unsalted butter, cold, cut into 1/2 inch cubes
2 tablespoons lemon juice
1 large egg yolk
1/2 teaspoon vanilla extract
1 tablespoon cream cheese, softened
2 tablespoons lemon juice
1 1/2 cups confectioners' sugar

Steps:

  • For the cookies: Adjust oven racks to upper-middle and lower-middle positions; heat oven to 375°F.
  • In food processor, process granulated sugar and lemon zest until sugar looks damp and zest is thoroughly incorporated, about 30 seconds. Add flour, salt, and baking powder; pulse to combine, about 10 one-second pulses.
  • Scatter butter chunks over; pulse until mixture resembles fine cornmeal, about 15 one-second pulses.
  • In measuring cup or small bowl, beat together lemon juice, egg yolk, and vanilla with fork to combine.
  • With machine running, add juice/yolk mixture in slow, steady stream (process should take about 10 seconds); continue processing until dough begins to form a ball, 10-15 seconds longer.
  • Turn dough and any dry bits on counter; working quickly, gently knead together to ensure that no dry bits remain and dough is homogenous.
  • Shape dough into log about 10 inches long and 2 inches in diameter. Wrap dough in parchment, and twist parchment to seal. Chill dough until firm and cold, about 45 minutes in freezer or 2 hours in refrigerator.
  • Line 2 baking sheets with parchment paper. Remove dough log from wrapping and, using sharp chef's knife, slice dough into rounds 3/8 inch thick. Place on prepared baking sheets, spacing them about 1 inch apart.
  • Bake until centers of cookies just begin to color and edges are golden brown, 14-16 minutes, rotating baking sheets front to back and top to bottom halfway through baking time.
  • Cool cookies on baking sheet about 5 minutes.
  • Using wide metal spatula, transfer cookies to wire rack and cool to room temp before glazing.
  • For the glaze: Whisk cream cheese and lemon juice in medium nonreactive bowl until no lumps remain. Add confectioners' sugar and whisk until smooth.
  • To glaze the cookies: When cookies have cooled, working one at a time, spoon scant teaspoon glaze onto each cookie and spread evenly with back of spoon. Let cookies stand on wire rack until glaze is set and dry, about 1 hour.

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