Glazed Lemon Cookies
Glazed Lemon Cookies takes approximately 25 minutes from beginning to end. For 15 cents per serving, you get a dessert that serves 30. One serving contains 125 calories, 1g of protein, and 5g of fat. If you have lemon juice, vanillan extract, granulated sugar, and a few other ingredients on hand, you can make it. 452 people have tried and liked this recipe. It is brought to you by Cooking Classy. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 6%, this dish is very bad (but still fixable). If you like this recipe, you might also like recipes such as Glazed Lemon Cookies, Glazed Lemon Cookies, and Glazed Lemon Cookies.
Servings: 30
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
1/2 tsp baking soda
3/4 cup butter, softened
1 Tbsp cornstarch
1 large egg
1 large egg yolk
2 cups + 2 Tbsp all-purpose flour
1 1/4 cups granulated sugar
2 Tbsp fresh lemon juice
Zest of 2 lemons (about 1 1/2 Tbsp)
1 cup powdered sugar
1/2 tsp salt
1 1/2 tsp vanilla extract
Equipment:
mixing bowl
stand mixer
whisk
oven
baking paper
baking sheet
wire rack
Cooking instruction summary:
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, baking soda and salt, set aside. In the bowl of an electric stand mixer fit with paddle attachment, whip together butter, sugar and lemon zest on medium-high speed, until mixture is pale and fluffy, about 3 minutes. Blend in egg, then egg yolk. Mix in lemon juice and vanilla extract. Slowly add in dry ingredients and mix just until combined. Scoop dough out by the heaping tablespoonfuls, form into balls and drop onto Silpat or parchment paper lined baking sheets. Bake in preheated oven 9 - 11 minutes (for a gooier cookie closer to 9 and a more set, fluffy cookie more near 11). Allow cookies to cool on baking sheet several minutes before transferring to wire rack to cool. Drizzle cooled cookies with Lemon Glaze (you can do this while they are still slightly warm if desired). Store in a single layer in an airtight container.In a small mixing bowl, whisk together powdered sugar and enough lemon juice to reach a drizzle-able consistency. Pour mixture into a resealable bag, seal bag and cut a small tip off one corner then drizzle glaze over cookies. Allow glaze to set at room temperature.Recipe Source: Cooking Classy
Step by step:
1. Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, baking soda and salt, set aside. In the bowl of an electric stand mixer fit with paddle attachment, whip together butter, sugar and lemon zest on medium-high speed, until mixture is pale and fluffy, about 3 minutes. Blend in egg, then egg yolk.
2. Mix in lemon juice and vanilla extract. Slowly add in dry ingredients and mix just until combined. Scoop dough out by the heaping tablespoonfuls, form into balls and drop onto Silpat or parchment paper lined baking sheets.
3. Bake in preheated oven 9 - 11 minutes (for a gooier cookie closer to 9 and a more set, fluffy cookie more near 11). Allow cookies to cool on baking sheet several minutes before transferring to wire rack to cool.
4. Drizzle cooled cookies with Lemon Glaze (you can do this while they are still slightly warm if desired). Store in a single layer in an airtight container.In a small mixing bowl, whisk together powdered sugar and enough lemon juice to reach a drizzle-able consistency.
5. Pour mixture into a resealable bag, seal bag and cut a small tip off one corner then drizzle glaze over cookies. Allow glaze to set at room temperature.Recipe Source: Cooking Classy
Nutrition Information:
covered percent of daily need
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