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Glazed Lemon Cookies

Posted By Christa On January 18, 2010 @ 10:25 pm In Cookies,lemon | 25 Comments

LA is FINALLY getting some rain…Yippee! I have to admit, the only reason I’m excited for the rain is that I have an excuse to bake ALL day. Otherwise I hate the rain. I’m a sunshine kind of girl!

Its raining cats and dogs outside, which means I HAVE to bake… NO excuses! So I decided to bake some Glazed Lemon Cookies and Cinnamon Swirl Bread (to be posted later). I couldn’t decide between Cinnamon-ey (for the boyfriend) or Lemon-y (for me!), so I made BOTH! 🙂
These taste like a shortbread, very flakey and buttery, with a tart lemon glaze on top. They are by far my favorite lemon cookie I’ve ever made. Enjoy!!


  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 2 large egg yolks
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 2 cups all-purpose flour
  • 1 cup confectioners’ sugar
  • 2 tablespoons fresh lemon juice, plus more if necessary
  • 1 teaspoon grated lemon zest


1. With an electric mixer, beat the butter and granulated sugar until fluffy. Add the egg yolks, vanilla, and salt and beat to combine. Gradually add the flour, mixing until just incorporated.

2. Divide the dough in half and shape into 1 1/4-inch-diameter logs. Wrap in wax paper and refrigerate until firm, about 30 minutes.

3. Heat oven to 350° F. Slice the logs into 3/8-inch-thick pieces and space them 1 1/2 inches apart on parchment-lined baking sheets. Bake until lightly golden, 16 to 20 minutes. Let cool on the baking sheets for 5 minutes, then transfer to cooling racks to cool completely.

4. In a small bowl, whisk together the confectioners’ sugar, lemon juice, and zest until it forms a thick but pourable glaze (add more lemon juice if necessary). Dip the top of each cookie into the glaze and let set, about 15 minutes.

Related posts:

Lemon Pound Cake
Mini Crispy Sugar Cookies
Rocky Road Bars
Lemon Chiffon Cupcakes with Raspberry Butter Cream

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