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.