My favorite cookies are the soft, pillowy ones, not crispy, crunchy cookies. These are so soft, so buttery, so puckery with lemony flavor. They're the kind of cookie that make your eyes roll back in your head when you take the first bite. So, if you're also a fan of soft, tea cake type cookies, you're going to love this recipe.
I make so many recipes with lemons that I always have a bottle of Minute Maid Frozen Lemon Juice in my fridge or freezer, sometimes multiple bottles, just because... I don't always have fresh lemons and this works just as well and you don't have to squeeze. Don't confuse this frozen lemon juice with frozen lemonade, two different products.
Ingredients:
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 Tablespoon fresh lemon juice
3 tablespoons lemon zest, you never can get too much lemon zest
1 cup unsalted butter, at room temperature
1 large egg
1 teaspoon vanilla extract
Glaze:
1 cup powdered sugar
2 Tablespoons fresh lemon juice
Directions:
Preheat the oven to 350 degrees F. Line two baking sheet with parchment paper or a silicone baking mat. Set aside.
Combine flour, baking powder, and salt in a small bowl. Whisk together and set aside.
In a small bowl, add granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, this releases the oil in the lemon and makes the cookies more fragrant.
With electric mixer, beat butter and sugar and lemon mixture together until light and fluffy. Beat in egg, lemon juice and vanilla extract. Mix until smooth.
Slowly beat in flour mixture on low speed until blended. Either roll cookies in a ball or drop dough by tablespoon onto prepared baking sheets, spacing 2 inches apart. Gently flatten dough with the palm of your hand.
Bake for 12-14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes and transfer to cooking racks. Cool completely.
In a medium bowl, whisk together powdered sugar and lemon juice. Take a spoon and drizzle each cookie with the glaze, or you can turn the cookies upside down and dip in the glaze.
Note: I take a baking sheet, put a rack on it to let glazed cookie sit on until the glaze sets. This prevents messy cleanup in case some of the glaze runs off of the cookies.
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