Glazed Lemon Sugar Cookies
Small lemon cookies made with softened butter and citrus zest, finished with a powdered-sugar glaze after the cookies cool.
Ingredients
Cookie Dough
- ½ cup unsalted butter softened, not melted
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 teaspoon finely grated lemon zest
- 1½ cups unbleached all-purpose flour spooned and leveled
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
Lemon Glaze
- 1 cup powdered sugar
- 5 teaspoons lemon juice
- ⅛ teaspoon vanilla extract optional
- 0–1 teaspoon additional water or lemon juice only if needed, added ¼ teaspoon at a time
Instructions
- Preheat to 350°F and line two baking sheets with oven-safe parchment. Beat softened butter and granulated sugar until evenly blended and slightly fluffy. Mix in the egg, teaspoon vanilla, teaspoon lemon juice, and teaspoon zest.
- Whisk flour, baking powder, salt, and baking soda in a separate bowl. Add to the butter mixture and stir only until the flour disappears. If the dough is too soft to scoop because the butter warmed, refrigerate briefly until portionable.
- Scoop level tablespoon portions onto cool lined trays about 2 inches apart, for approximately 31 small cookies. Bake one tray at a time for 7–9 minutes, until edges are set and tops lose their raw wet sheen. Do not rely on dark browning.
- Rest each tray for 10 minutes, then transfer carefully to racks and cool completely, about 20 minutes more or as needed.
- Whisk powdered sugar with 5 teaspoons lemon juice and optional ⅛ teaspoon vanilla. If too stiff, add water or extra juice ¼ teaspoon at a time, up to 1 teaspoon. Drizzle over cold cookies and let set for about 20 minutes or until no longer tacky before stacking.
Notes
The estimate allows 2 sequential baking trays and 50 minutes for cooling and glaze setting. Optional dough chilling and additional trays lengthen the schedule.