La-La-Lemon Cookies

I love lemons! Actually I’m a fan of all things citrus, but when summer approaches, I suddenly crave anything lemon or lime flavored. I love the nostalgia associated with lemonade and summertime!

What I loved about these cookies was the fact they were better the next day. When does that happen with cookies? Really. Usually they’re best right out of the oven, but these got softer and the glaze hardened to perfection the next day. If you prefer orange or lime flavor, simply sub that for the zest and juice of the lemon. Buy 3 lemons to ensure you can get enough zest/juice. Also, only zest the top layer, the white layer underneath is tart tart tart.

  • 2 cups all-purpose flour, spooned & leveled
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tbsp. finely grated lemon zest
  • 2 tbsp. fresh lemon juice
  • 1 stick unsalted butter at room temp
  • 1 cup sugar
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • Lemon glaze: in a medium bowl, whisk together 2 cups confectioners’ sugar, 2 tbsp. finely grated lemon zest, and 1/3 cup fresh lemon juice until smooth. Prepare this while the cookies bake.
  1. Preheat oven to 350 & line a baking sheet with parchment.
  2. In a medium bowl whisk together flour, baking soda, salt, and lemon zest.
  3. In a large bowl, using an electric mixer, beat butter and sugar until light & fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low beat in flour mixture slowly.
  4. Roll about a tbsp. of dough into a ball and place on the baking sheet. Press the balls down flat with the bottom of a buttered measuring cup or glass. These cookies don’t spread very much so they will maintain that flat circle shape and you only need about 1/2 inch between each.
  5. Bake until the edges are golden about 15 minutes. Rotate the sheets halfway through.
  6. Let cool a few minutes and then transfer to either a cutting board or wire racks (with parchment lined beneath for easy cleanup). Cool completely and then spread the glaze over the cookies. Let set for at least an hour.

Serves: 2 dozen

Recipe source: Food Everyday May 2009

Time: 45 minutes plus cool time

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