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From Haley’s kitchen

Soft Lemon Cookies with Zested Glaze

Fresh lemon juice mixed right into the dough keeps these cookies soft and cake-like, while the zested glaze adds brightness without being sharp. The corn syrup in the glaze gives it just enough shine and helps it set nicely on top, so you don't need it to be thin and runny.

Soft Lemon Cookies with Zested Glaze
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Soft Lemon Cookies with Zested Glaze

Yield: 20 cookiesCook: 10mTotal: 10m

Gather

Ingredients

Lemon Cookies
  • 2 sticks unsalted butter softened
  • 2 cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 3 cups flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
Zested Glaze
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 2 teaspoons light corn syrup
  • 1/4 teaspoon lemon extract
  • 1/2 tablespoon lemon zest more for topping

Let’s cook

Steps

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, cream softened butter and sugar for 2-3 minutes, until fluffy and combined. Add in eggs, vanilla, lemon extract, and lemon zest. Keep mixing to combine.
  3. Stir in flour, baking soda, baking powder, and salt. Mix until combined.
  4. Drop dough balls onto a lined baking sheet with parchment paper or a silicone mat. Bake for 10-11 minutes or until down in the center. Let cool before icing.
  5. Combine all of the glaze ingredients in a bowl. The consistency will be a little on the thick side so it can set on the cookies. Add more milk if it is too thick to stir.
  6. When the cookies are cooled, use a spoon to pour a little glaze on top of the cookie, using the back of the spoon to spread. You can also just dip your cookie facedown, letting excess icing drip off. Sprinkle extra lemon zest on top and let set for at least an hour! ENJOY!

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