Glazed Lemon Cookies are made with a super simple slice-and-bake dough. Topped with a tart lemon glaze made with freshly squeezed lemon juice, these cookies are perfect for the holidays or any time of the year.
Most people may not typically think of Glazed Lemon Cookies as a traditional Christmas cookie. Over here they thought about during Christmas and I am not sure how the tradition started. It may just be my tradition because they are one of my favorites on the cookie tray.
As irresistible as they are, they are no longer baked just for Christmas. This batch was made during Christmas and it has taken me almost 4 months to post them. I was overloaded with cookies and thought I would give cookie recipes here a break. I was looking through my photos and came across them. These are the almost forgotten and most wonderful cookies that must be shared.
I found this recipe in a Real Simple magazine and then lost the magazine. I sometimes forget you can just google a recipe and most likely find it. Instead I searched frantically through my piles of magazines. I found an older Real Simple of mine…the December issue from 2009 (I especially love to save holiday magazines, do you?).
The recipe in that issue was actually for Orange-Glazed Cookies. I finally got on the computer googled the Real Simple lemon version and found the link to their site with the recipe (why didn’t I think of that sooner). If you prefer an orange glaze, go ahead and switch out the lemons to oranges. I made a batch at Christmas time with clementines and they were also wonderful.
What makes these cookies as irresistible as they are?
There is something about the lightness of the cookie that has a slight crisp on the edges. The inside is not too soft; it has the perfect cookie texture topped with the tangy lemon glaze that is just the right sweetness. Not too tart and not overly sweet.
The kind of cookie I could eat a dozen of if I had absolutely no self-control. And the fun part is, no stress in decorating them. Really! You just spoon on the glaze or dip the cookie on one side in the glaze and swirl it around. Voila’…it’s shiny and pretty! No-fuss cookies that you need to bake for your sweetie pies or just for yourself like I sometimes do. Go ahead! You deserve them!;)
What ingredients are needed to make glazed lemon cookies?
- unsalted butter, at room temperature
- egg yolks
- pure vanilla extract
- kosher salt
- all-purpose flour
For the Lemon Glaze
- confectioners' sugar
- fresh lemon juice, plus more if necessary
- grated lemon zest
How do you make glazed lemon cookies?
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.
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.(don't mind the odd shape of my log. I tried to make it a perfect log...I tried;)
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 (my cookies were done in about 14-15 minutes. Be sure to check yours at about 13 minutes. Every oven is different). Let cool on the baking sheets for 5 minutes, then transfer to cooling racks to cool completely.
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.
*Be sure to use a cool cookie sheet for each batch of cookies. This will ensure that the cookies all bake the same.
Some other cookie recipes to try this holiday:
- Chocolate Crackle Cookies
- Cuccidati-Sicilian Fig Cookies
- Italian Lemon Knot Cookies
- Sicilian S Cookies
Glazed Lemon Cookies
- Cookie Dough
- 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
- Lemon Glaze
- 1 cup confectioners' sugar
- 2 tablespoons fresh lemon juice plus more if necessary
- 1 teaspoon grated lemon zest
- 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.
- 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.
- 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 (my cookies were done in about 14-15 minutes. Be sure to check yours at about 13 minutes. Every oven is different). Let cool on the baking sheets for 5 minutes, then transfer to cooling racks to cool completely.
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.