This time of year I’m always on the lookout for a good lemon recipe to use up all our fresh Meyer Lemons. This recipe for Glazed Lemon Cookies is a keeper!
These lemony little cookies bake up to a nice soft and cakey texture with a slightly crisp edge. I use Meyer Lemons and add a little lemon oil extract to give an extra lemon kick.
The glaze is a simple powdered sugar-lemon juice-lemon zest-lemon extract mixture that really enhances the entire lemon taste of the cookies. I topped it off with a little yellow sanding sugar for some shine and sweet crunch.
These cute little cookies are great with a cup of tea and a perfect way to use up all those fresh lemons coming in. Here is how you can make your own:
You can find the entire recipe for Glazed Lemon Cookies here. Start by preheating the oven to 350 degrees and placing parchment paper or silpats on two baking sheets. Set the sheets aside.
Zest the lemons then squeeze the juice and set aside. In a medium bowl whisk together the flour, baking soda, salt and lemon zest.
In an electric mixer, cream together the butter and granulated sugar until fluffy. Add the egg, vanilla, lemon extract if using, and lemon juice. Beat until combined. Slowly add the flour mixture and beat until combined.
Using a medium scoop (#50), scoop out balls of dough and place on baking sheet about an inch apart (these cookies don’t spread very much). Bake 15-20 minutes until the cookies are browned on the edges. Transfer cookies to wire rack to cool completely. While cookies are cooling make the glaze.
You can find the entire recipe for the Lemon Glaze here, but I made my glaze by simply pouring 1/2 cup powdered sugar into a bowl with 2 tablespoons lemon zest and adding enough lemon juice mixed with 1/8 teaspoon lemon extract to create a nice, slightly runny paste. This made just enough glaze for all 24 cookies.
When the cookies are cooled sparingly spoon the glaze over the tops of the cookies and place on wire rack to catch drips. Let the glaze set for 5 or 10 minutes then top with sparking sugar if using. Let cookie glaze dry completely before stacking or storing.
Speaking of lemons, isn’t this lemon amazing looking?? It’s called a Buddha’s Hand Lemon and the first time I saw one was in a cooking class about lemons!
It’s not used much for cooking but is more decorative and very aromatic. Jaron bought my dad this tiny tree a few years ago and each year we get two or three of these interesting lemons.
