Glazed lemon cookies


Photo and recipe from my book American Bakery (Gribaudo Ed.)

Glazed lemon cookies

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick (115 g) butter, at room temperature
  • 1 cup sugar
  • 1 tablespoon freshly-grated lemon zest
  • 1 egg
  • 2 tablespoons of freshly-squeezed lemon juice

For the lemon glaze

  • 1/4 cup freshly-squeezed lemon juice
  • 2 tablespoona freshly-grated lemon zest
  • 2 cups powdered sugar
  • 1 tablespoon honey
For about 24 cookies

Preheat the oven to 350°F (180°C). In a medium bowl, stir together the flour, baking powder and salt; set aside. In a large bowl, beat the butter with the sugar and lemon zest for a couple minutes, until it becomes a puffy cream. Add the egg and the lemon juice and continue to beat until well mixed. Slowly add the flour mixture, stirring briefly with a wooden spoon until just combined.

Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely.

For the glaze: In a medium bowl, whisk together all the glaze ingredients until smooth. Brush glaze on cookies once they are completely cool.

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