• Skip to main content
  • Skip to primary sidebar

Oh, That's Good!

menu icon
go to homepage
  • Recipes
  • For Two
  • Asian
  • Mediterranean
  • Tex-Mex
  • Appetizers
  • Seafood
  • Soups
  • Eggs
  • Cookies
  • Pies & Tarts
  • Cake & Muffins
  • Lemons
  • Sides
  • Lemon Savory
  • Lemon Sweets
  • Savory Breakfast
  • Sweet Breakfast
  • Pasta & Rice
  • Bread & Pastry
  • Ice Cream & Puddings
  • Beef
  • Poultry
  • Pork
  • Sandwich & Burger
  • Pizza
  • Sauce & Condiments
    • Email
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • For Two
    • Asian
    • Mediterranean
    • Tex-Mex
    • Appetizers
    • Seafood
    • Soups
    • Eggs
    • Cookies
    • Pies & Tarts
    • Cake & Muffins
    • Lemons
    • Sides
    • Lemon Savory
    • Lemon Sweets
    • Savory Breakfast
    • Sweet Breakfast
    • Pasta & Rice
    • Bread & Pastry
    • Ice Cream & Puddings
    • Beef
    • Poultry
    • Pork
    • Sandwich & Burger
    • Pizza
    • Sauce & Condiments
    • Email
    • Facebook
    • Pinterest
  • ×

    HOME » Recipes » Cookies & Bars

    Published: Mar 15, 2012 · Modified: Oct 3, 2021· This website generates income via ads ·

    Glazed Lemon Cookies

    These cookies just look like spring, unless you look out the window while eating them. We are three days into a ten day storm system. It is wet and messy and dreary so I decided to make something cheery. The daffodils adorning the new screen room, coupled with Meyer lemons in the fridge gave me the inspiration. I found this recipe on the food blog Two Peas and Their Pod. I topped some of the cookies with candied citrus peel and others with lemon zest. Michael says he could eat these all day. I have.

    INGREDIENTS:

    2 ¼ cups all-purpose flour
    ½ teaspoon baking powder
    ½ teaspoon salt
    ¾ cup granulated sugar
    2 tablespoons lemon zest
    1 cup unsalted butter, at room temperature
    1 egg
    1 teaspoon vanilla extract

    For the glaze:

    1 cup powdered sugar
    4-5 teaspoons fresh lemon juice

    DIRECTIONS:

    1. Preheat the oven to 35o degrees F. Line two baking sheet with parchment paper or a silicone baking mat. Set aside.

    2. Combine flour, baking powder, and salt in a small bowl. Whisk and set aside.

    3. In a small bowl, add granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, until fragrant.

    4. Beat butter and sugar/lemon mixture together until light and fluffy. Beat in egg and vanilla extract. Mix until smooth.

    5. Slowly beat in flour mixture on low speed until blended. Drop dough by tablespoon onto prepared baking sheets, spacing 2 inches apart. Gently flatten dough with the palm of your hand.

    6. Bake for 12-14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes and transfer to cooking racks. Cool completely.

    7. In a medium bowl, whisk together powdered sugar and lemon juice. Dip each cookie top into the lemon glaze. Let cookies sit until icing has set.

    Makes about 3 dozen cookies

    Related Posts

    Cranberry Orange Thumbprint Cookies
    Dark Chocolate Macadamia Cookies
    Glazed Lemon Cookies
    Lemon Bars with Pecan Shortbread Crust
    Pumpkin Pie Spiced Oatmeal Cookies
    Triple Reese's Cookies
    « Chicken Chimichangas
    Papusas with Curtido and Salsa Roja »

    Sharing is caring! Thanks for supporting us!

    0 shares
    • Facebook
    • Email

    Reader Interactions

    Comments

    1. The Other Mary says

      March 31, 2012 at 5:39 pm

      Yet another recipe of yours I need to try! I love lemon cookies, lemon pie, lemon anything!

      Reply

    Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

    Healthy Summer Meals

    • Mediterranean Chopped Salad
    • Sautéed Shrimp and Scallops Recipe
    • Lemon Pesto Salmon
    • One Pot Greek Chicken with Lemon Rice

    Footer

    ↑ back to top

    • Privacy Policy
    • Nutritional Disclaimer

    • Contact