The Lemon Cookies I Make Every Week — Soft, Glazed, Easy
- Prep
- 20 min
- Cook
- 11 min
- Total
- 31 min
- Serves
- 12
- Calories
- 165 kcal
- Carbs
- 26.90 g
Ingredients
- 1 ¼ cupall purpose flour ((150g))
- 1 teaspoonbaking powder
- 1 tablespoonpoppy seeds (Optional)
- ¼ teaspoonsalt
- 6 tablespoonsbutter (softened at room temperature (do NOT use melted butter) (85g))
- ½ cupgranulated sugar ((100g))
- 1 largeegg (at room temperature)
- ¼ teaspoonalmond extract
- 1 ½ tablespoonsfreshly squeezed lemon juice
- ¼ cupgranulated sugar (for rolling cookies (50g))
- ½ cuppowdered sugar
- 1 tablespoonfresh lemon juice (for glaze)
- ¼ teaspoonalmond extract (for glaze)
Instructions
- 1
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Set aside.
- 2
In a large bowl, whisk together the flour, baking powder, poppy seeds (optional) and salt.
- 3
In the bowl of an electric mixer, add in softened butter, sugar and lemon zest; beat on high for 2 minutes. Next add in egg and almond extract. Beat for 1 minute until well combined.
- 4
Slowly add in the dry ingredients and fresh lemon juice and mix on medium low speed until well combined.
- 5
Use a medium cookie scoop to grab the dough, then use your hands to roll dough into a ball. Roll in sugar, then place on prepared baking sheet. Repeat, leaving at least 2 inches between each dough ball.
- 6
Bake for 11-14 minutes or until edges are barely golden brown. Remove from oven and allow to cool 5 minutes on baking sheet before transferring to a wire rack to finish cooling.
- 7
Once cookies are completely cooled, you can glaze them. Make the glaze by adding powdered sugar, 1 tablespoon fresh lemon juice and almond extract in a medium bowl. Stir to combine.
- 8
Spoon about ½ tablespoon of glaze to each cookie and use a spoon to spread around. Enjoy!