Glazed Lemon Cookies

Since the summer has ended and Fall is here (yay!) I’m still trying to cram in the last of those great summery recipes before I move on to the seasonal stuff. These cookies have a rich and bright lemony flavor and are delicious with tea or coffee or all by themselves. It’s hard to eat just one.

adapted from The New Best Recipe

¾ cup granulated sugar
2 tablespoons grated zest plus 2 tablespoons juice from 2 lemons
1 ¾ cups unbleached all-purpose flour
¼ tsp baking powder
¼ tsp salt
1 ½ sticks cold unsalted butter, cut into ½” cubes
1 large egg yolk
½ tsp vanilla extract

1 tablespoon cream cheese, softened
2-3 tablespoons juice from 1 lemon, + more if needed
1 ½ cups confectioner’s sugar

In a food processor, process the sugar and zest for about 30 seconds, until the sugar looks damp and the zest is incorporated. Add the flour, baking powder, salt; pulse to combine, about ten 1 second pulses. Scatter the butter pieces over the dry ingredients; pulse until the mixture resembles fine cornmeal, about fifteen 1 second pulses. In a measuring cup or small bowl, beat together the lemon juice, egg yolk, and vanilla. With the machine running, add the juice mixture in a slow, steady stream; continue processing until the dough begins to form a ball, 10-15 seconds longer.

Turn the dough out and knead until all of the dry bits come together and the dough is smooth. Shape the dough into a cylinder about 10” long and 2” in diameter. Wrap the dough in parchment paper and/or plastic wrap and twist the ends to seal. Chill until the dough is firm and cold, about 45 minutes in the freezer or 2 hours in the fridge.

Put the oven racks in the upper and lower middle positions and preheat the oven to 375°.

Line 2 baking sheets with parchment paper.  Remove the wrapper from the dough and slice the dough into rounds about 3/8” thick. Place the rounds on the baking sheet 1 inch apart. Bake until the centers of the cookies just begin to color and the edges are golden brown, 14-16 minutes, rotating the baking sheets front to back and top to bottom halfway through.  Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool to room temperature before glazing.

Whisk the cream cheese and lemon juice until no lumps remain. Add the confectioner’s sugar and whisk until smooth. (start with 2 T of lemon juice and gradually add more until you get the consistency you want.)When the cookies have cooled, spoon a scant teaspoon of glaze onto each cookie and smooth with the back of the spoon. (you can also pour the glaze into a plastic squeeze bottle to make for a prettier presentation.  Let the glaze dry before serving or storing.

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One Reply to “Glazed Lemon Cookies”

  1. These sandwiches look delicious. I love the pictures. It makes me want to go right into the kitchen and make them. I know Dad would love them too. So it looks like you have chosen what we will eat tomorrow night! Thanks!

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