I love all things lemon! Lemon cones, Lemon Posset, Lemon Shortbread, Lemon Creme Brûlée ….you name it, I love it. And now I am adding these Simple Lemon Sugar Cookies to the list!
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Simple Lemon Sugar Cookies:
The dough for these Simple Lemon Sugar Cookies comes together in about seven minutes. The tart lemon flavor comes from using real lemon zest and lemon juice in both the cookies and the glaze. These little cookies are bursting with flavor and smell amazing!
The Glaze- How to Zest a Lemon
This glaze is made with three ingredients: powdered sugar, lemon juice, and lemon zest. To “zest” a lemon, you use a microplane to remove just the yellow surface of the peel, exposing the white underneath, then moving to a new area. The white part of the peel is bitter, so we only want that fragrant yellow peel in our cookies!
Baking:
These cookies bake for ten minutes and are intended to be soft. You make even think they are under cooked just from looking at them, but keep in mind if you cook them until they start to turn golden they will be over done and crispy instead of soft. These soft cookies and the fragrant lemon glaze are the perfect combination.
Do You Love Lemon Desserts and Want More Recipes?
Try my Lemon Posset!
The Recipe: Simple Lemon Sugar Cookies
What you need: a hand mixer or stand mixer, a microplane and a hand held juicer.
Easy lemon sugar cookies with lemon glaze
- 3-4 lemons (zested and juiced)
- 2 cups all purpose flour
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons baking powder
- 1/2 cup butter, room temp
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla paste or extract
- 1 tablespoon lemon juice
- 2 cups powdered sugar
- 2 tablespoons lemon zest
- 4 tablespoons lemon juice
Use a microplane to zest lemons (see tips above). Place zest in a small bowl. Cut the lemons in half and squeeze juice into a separate small bowl. Set aside.
Place flour, salt and baking powder into a small bowl, set aside.
Using a stand mixer or hand mixer, mix butter, granulated sugar, 2 tablespoons lemon zest, egg, vanilla paste, and 1 tablespoon lemon juice until well combined.
Add dry ingredients 1/3 at a time until well incorporated. Scrape down sides of bowl and mix a little more. Form dough into a bowl, wrap in plastic and place in the fridge for at least one hour.
Preheat oven to 350.
Remove dough from fridge, separate into two equal portions and put one half back in the refrigerator. Sprinkle counter with flour. Use a rolling pin to roll dough 1/4" thick. Use cookie cutters or rim of a glass to cut cookies and place on un-greased cooking sheet. Form dough into ball again, roll it out and cut more cookies. Repeat until dough is gone. Take the other half of the dough out of the fridge, repeat process until all dough is used. Bake for ten minutes. Repeat with remaining dough. Allow cookies to cool.
Place all three ingredients in a small bowl and whisk. Spoon onto center of cookies. Allow glaze to dry. Enjoy!
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