Lemon flavored desserts are always welcomed in my home. I love the lemon flavor and scent and simply cannot get enough of it! A lot of the lemon desserts I have tried are usually not lemon-y enough for me. Possibly, because I love sour things. Sour punch straws were (and still are) one of my favorite candies growing up. Haha.
Once, I had a slice of Cheesecake Factory's lemon raspberry cheesecake...and oh, my...it was AMAZING. It had that lemon flavor I was craving for in lemon desserts. I wanted to order the whole cheesecake to take home with me!
My uncle's family grows a lemon tree in their backyard, so we usually have plenty of lemons. We had some in the fridge and I knew I wanted to make a lemon dessert. Luckily, my sister and I were craving for a simple lemon dessert and we decided on these!
If you like lemon, you will definitely love the lemon glaze. It really gives you that lemon kick. I enjoyed these cookies with and without the glaze, though. It`s really up to your preferences. I definitely loved the look of the lemon zest on the glaze when I was eating these. :)
Lemon
Cookies with Lemon Glaze
Adapted: Martha
Stewart | Yields: 12 cookies | Level: Easy | Total Time:45 minutes | Print
Ingredients:
Lemon Cookies:
§
1
cup all purpose flour
§
¼
teaspoon baking soda
§
¼
teaspoon salt
§
2
teaspoons lemon zest
§
¼
cup (4 tablespoons) unsalted butter, softened
§
½
cup granulated sugar
§
½
large egg (1 cracked egg, divided in half)
§
¼
teaspoon vanilla extract
§
¼
teaspoon lemon extract
§
1
tablespoon lemon juice
Lemon Glaze:
§
½
cup powdered sugar
§
½
tablespoons lemon zest
§
1
½ tablespoon lemon juice
|
Materials
Needed:
-
baking
sheet
-
baking
sheet/parchment paper
-
2
medium/large bowls w/ electric mixer
-
1
small bowls
-
2
whisks
-
1
rubber spatula
-
1
cookie scoop
-
cooling
racks
|
Directions:
1.
Preheat
oven to 350°F.
2.
Line
baking sheet(s) with baking mat/parchment paper.
3.
In
a medium bowl, whisk together the flour, baking soda, salt, and lemon zest.
4.
In
another bowl with an electric mixer, beat together the butter and sugar until
it's light and fluffy.
5.
Mix
in the egg, vanilla extract, lemon extract, and lemon juice.
6.
Slowly
add in the flour mixture and mix until combined.
7.
Using
a cookie scoop, drop cookie dough 2 inches apart from each other onto baking
sheet.
8.
Bake
for 13 minutes, or until edges are lightly golden.
9.
Allow
cookies to cool for about 5 minutes before transferring to a cookie sheet to
cool completely.
10. In a small bowl, whisk together the
powdered sugar, lemon zest, and lemon juice.
11. Drizzle on top of cooled cookies.
12. Once glaze is set, serve.
13. Store in airtight container.
