Soft Lemon Cookies
Craving a sweet treat? Try these Soft Lemon Cookies. With their bright lemony flavor and soft, chewy texture, they are the perfect indulgence for any occasion. The sweet glaze adds an extra zing, making them irresistible. Bake them today for a delightful dessert!
Equipment
- Frying Pan
- Blender
- Oven
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 cup unsalted butter
- 1 cup white sugar
- ¼ cup powdered sugar
- 1 large egg
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 4 cups powdered sugar for glaze
- 2 teaspoons lemon zest for glaze
- 1 tablespoon lemon juice for glaze
- 5 tablespoons milk
Instructions
- Start by taking 1 cup of softened unsalted butter, 1 cup of white sugar, and ¼ cup of powdered sugar and placing them in a large bowl. Using an electric mixer, cream these ingredients together until they are light and fluffy, which usually takes about 2 to 3 minutes. The mixture should be smooth and pale.
- Next, add in 1 large egg, 2 tablespoons of lemon juice, and 1 tablespoon of lemon zest. Mix well until the wet ingredients are fully combined, creating a smooth batter. The zesty aroma at this stage is simply irresistible!
- In another bowl, whisk together 3 cups of flour, 1 teaspoon of baking soda, 1 teaspoon of cream of tartar, and ½ teaspoon of salt. This dry mixture should be well blended, as it will provide structure to your cookies.
- Gradually pour the dry ingredients into the wet ingredients, mixing on low speed until a dough forms. Be careful not to overmix; just blend until everything is combined.
- Once your dough is ready, it’s time to chill. Cover the bowl with plastic wrap and place it in the refrigerator for about 30 minutes. This step is crucial as it solidifies the butter, ensuring your cookies hold their shape while baking.
- While the dough chills, preheat your oven to 350 degrees Fahrenheit. This ensures the oven is hot enough to give your cookies that perfect rise.
- Prepare your baking sheets by lining them with parchment paper, which prevents the cookies from sticking and makes cleanup easier.
- Using a medium cookie scoop, portion out the chilled dough and place the scoops onto the prepared baking sheet, leaving about 2 to 3 inches between each cookie. You should be able to fit about 8 cookies per pan.
- Now it’s time to bake! Place the cookies in the preheated oven and bake for 11 to 12 minutes. Watch closely; they should be just starting to brown on the bottom but still look soft on top.
- Once baked, carefully remove them from the oven and allow them to cool on the baking sheet for about 5 to 10 minutes before transferring them to a wire rack. This cooling period helps them set perfectly.
- While the cookies are cooling, prepare the glaze. In a medium-sized bowl, combine 4 cups of powdered sugar, 2 teaspoons of lemon zest, 1 tablespoon of lemon juice, and 5 tablespoons of milk. Mix well until a smooth glaze forms. Adjust with more lemon zest if you desire a stronger lemon flavor.
- Once the cookies have cooled to the touch, dip the top of each cookie into the glaze and place them back on the wire rack to dry. This step adds a delightful sweetness and tang that complements the cookies beautifully.
- Allow the glaze to harden completely before enjoying your delicious Soft Lemon Cookies. Each bite will be a little piece of heaven!
Notes
- Tip 1: One medium sized lemon typically has 2 to 3 tablespoons of lemon juice and 1 tablespoon of zest. To make one batch of these cookies with the glaze, 2 lemons should provide enough juice and zest.
- Tip 2: These cookies should be a softer cookie, be careful not to overbake!
- Tip 3: Cookies can be stored in an airtight container for up to a week.
- Tip 4: Parchment paper is my favorite to use for baking cookies, and works great with these cookies. You can also use a silicone baking mat. Aluminum foil sprayed with cooking oil can work but will make the cookies slightly less soft.