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Soft Lemon Cookies with Zested Glaze Ready in 10 min · Yield 20 cookies
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 Print / PDF Cook mode
Yield: 20 cookies Cook: 10 min Total: 10 min
Skills you’ll practice: Baking ,Doughs & Batters ,Seasoning & Balance
Let’s cook
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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! Your turn
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