I’m a lemon person – I guess that’s what happens when you are not a chocolate person. I just can’t help my self and lemon is just one of my favorite things and it will always be. And I’ve tried pretty much every lemon recipe that I can. It’s just a thing for me. This recipe is pretty amazing, especially since the glaze really makes it special.
For the cookies:
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
1 large egg
2 teaspoons vanilla extract
juice of 1/2 lemon
white sparkling sugar, for rolling the cookies (I used raw sugar for more crunch)
For the glaze:
1-1 1/2 cups confectioners’ sugar
1-2 tablespoons milk (didn’t really need this and didn’t use it)
juice of 1/2 lemon
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
In a medium bowl, whisk together flour, baking soda & powder, and salt. Set aside.
In the bowl of your electric mixer, cream together butter and sugar until well combined, about 3 minutes. Add egg and vanilla and stir until incorporated. Add lemon juice and give it a quick stir.
Slowly add dry ingredients into the wet and stir until combined.
Form cookie dough into balls, about 1 1/2 tablespoons each. Pour sparkling sugar into a bowl and roll each cookie dough ball in the sugar until completely covered. Place onto prepared baking sheet and bake for 10-12 minutes or until set. Remove from the oven and let cool for 5 minutes before transferring to a wire rack to cool completely. Repeat.
Prepare the glaze by combining the confectioners’ sugar, milk and lemon juice. Glaze should be slightly runny and easy to drizzle over the cookies (it will harden after a couple of minutes).
20 November 2014 – v.g. – next time add a little lemon extract to the batter. cookie is good w/o glaze, but more lemony with it.
25 June 2015 – 11 minutes was perfect. Really like the glaze.