Glazed lemon cookies(Read article summary)
A sweet lemon cookie is topped with a tart lemon glaze. Work ahead so your dough has time to firm up in the freezer.
The Pastry Chef's Baking
I've been so busy at work that most of my baking has been confined to weekends. For these lemon glazed cookies, I already had cookie dough from making cookie butter brown sugar cookies.
My lemon tree is still running amok with lemons and I also still had lemons I'd picked earlier from both my tree and my mom's tree. They would soon be in danger of drying out in my fridge so I ended up zesting and juicing all of them, saving the juice for future use and using up a good portion of zest in the cookie dough.
They didn't come out as nicely uniform as I would have liked, they were more domed in the center. If you want them to be of more uniform shape and thickness, I suggest making even-sized dough balls (a cookie scoop helps) and flattening them into thick discs before freezing them. I kept them as dough balls so when I baked them from frozen dough, they spread at the edges but stayed round in the middle. They were still pretty tasty regardless of what they looked like. But you can go the disc route if looks matter as much as taste.
The cookie itself wasn't too lemony; the tart lemon-ness comes from the glaze. I liked the pairing because the glaze kept the cookie from being too sweet and the cookie kept the glaze from being too tart. If you want a thicker glaze, more like a frosting, you have to cut back on the lemon juice. But if you don't want to sacrifice lemon flavor in the glaze, add lemon zest. Since I wanted to put the cookies in cellophane bags to give away as gifts, I had to have a glaze that set so I used a little more powdered sugar so the glaze wouldn't be too runny. It worked pretty well and I was able to put four kinds of cookies in each goodie bag without making a mess.
Glazed lemon cookies
From Barefeet in the Kitchen
2-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
3 tablespoons lemon zest
1 cup unsalted butter, room temperature
1 teaspoon vanilla extract
1 cup powdered sugar
4-5 teaspoons fresh lemon juice
1. Whisk together flour, baking powder, and salt; set aside.
2. In a small bowl, combine granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers until fragrant.
3. Cream the butter and lemon-sugar mixture together until light and fluffy. Add egg and vanilla extract. Mix until smooth. Slow add in flour mixture on low speed until combined.
4. Form into golf-ball size dough balls and chill until firm, several hours or overnight.
5. When ready to bake, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
6. Space cookie dough balls evenly on baking sheets. Bake for 10-12 minutes or until cookies are just set and barely golden brown around the edges. Cool on baking sheet for 1 minute then transfer to cooling racks to cool completely.
7. Glaze: In a small bowl, whisk together powdered sugar and lemon juice. Dip each cookie top into the lemon glaze. Let icing set.