These cookies were a pinterest find. I don’t know if you’re like me, but I pin probably 10-15+ pins per day… and I probably attempt to make maybe 1 pin per week (if that). So at this rate… I would need the next 62 years to get to all the pins I have. Yikes. But this one I did make… and I made it twice in one week. That counts for something, right?
A blog I follow is doing a pinterest linkup so I figured this would be the perfect thing to linkup. Go check out all the other pinterest results at Life {Sweet} Life. She will be hosting a linkup the 2nd Tuesday of every month and it will be nice to see what works/doesn’t work. I’ve never done a linkup before, so here goes!
As you know, I’m not a baker. I enjoy the results but not the process. Too many dirty dishes. Too much paying attention to detail. But these cookies were pretty easy, even for me. So easy, I made them once on Monday for my office and again on Thursday for a friend who is recovering from a crazy illness.
lemon cookies
- 2 cups all-purpose flour, (spooned and leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
lemon glaze
- 2 cups confectioners’ sugar
- 2 tablespoons finely grated lemon zest
- 1/3 cup fresh lemon juice
Preheat the oven to 350°. Zest 1-2 lemons first, then juice them both so that you have lemon juice when you’re ready for it. Whisk the flour, baking soda, salt, and 2 tablespoons lemon zest together in a medium bowl. Using an electric mixer, beat the butter and granulated sugar until light and fluffy (about 5 minutes). Add egg, vanilla, and 2 tablespoons lemon juice and beat until combined. Now turn the mixer to low and slowly beat in flour mixture until combined.
Using a tablespoon, or even better, a cookie scooper, drop the dough by heaping tablespoons, 1 inch apart, onto a baking sheet. Bake until edges are golden, about 10-12 minutes, rotating the sheet halfway through. Let the cookies cool for 2 minutes, then transfer to a wire rack to cool completely. Repeat until you’ve used all of the dough (usually 2 batches depending on the size of your cookies).
While the cookies cool, make the lemon glaze to drizzle over them and take them over the top. In a medium bowl, whisk together 2 cups confectioners’ sugar, 2 tablespoons finely grated lemon zest, and 1/3 cup fresh lemon juice until smooth. Drizzle this glaze over the cooled cookies and let set for about an hour.
I must admit, I am not typically a citrus-cookie-type person but… I. LOVE. THESE. I want them for breakfast, snacks, late-night. It’s bad. They are so good and so addicting. So this turned out to be a pinterest WIN.
Ingredients
- 2 cups all-purpose flour, (spooned and leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups confectioners' sugar
- 2 tablespoons finely grated lemon zest
- 1/3 cup fresh lemon juice
Instructions
- Preheat the oven to 350°.
- Zest 1-2 lemons, then juice them both so that you have lemon juice when you're ready for it. Whisk the flour, baking soda, salt, and 2 Tbsp lemon zest together in a medium bowl.
- Using an electric mixer, beat the butter and granulated sugar until light and fluffy (about 5 minutes).
- Add egg, vanilla, and 2 tablespoons lemon juice and beat until combined.
- Turn the mixer to low and slowly beat in flour mixture until combined.
- Using a tablespoon, or even better, a cookie scooper, drop the dough by heaping tablespoons, 1 inch apart, onto a baking sheet.
- Bake until edges are golden, about 10-12 minutes, rotating the sheet halfway through.
- Let the cookies cool for 2 minutes, then transfer to a wire rack to cool completely.
- Repeat until you've used all of the dough (usually 2 batches depending on the size of your cookies).
- While the cookies cool, make the lemon glaze to drizzle over them and take them over the top. In a medium bowl, whisk together 2 cups confectioners' sugar, 2 tablespoons finely grated lemon zest, and 1/3 cup fresh lemon juice until smooth.
- Drizzle this glaze over the cooled cookies and let set for about an hour.
Hi there! I’m stopping by from Life {Sweet} Life. These cookies sound amazing! I might try to make them this week
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Thanks for stopping by! I highly recommend these cookies, I’m debating having one for breakfast…
They look yummy! My husband doesn’t care for lemon treats, but I think they look good!
I really didn’t think I liked lemon cookies either until these! Give them a shot
I had these on my to make list! Im definitely trying them now!!
Yes you definitely should! They’re majorly addicting though so watch out!
Here from Life Sweet Life. I absolutely LOVE baking and these cookies look SO good! I pinned them and will definitely be trying them.
I think you’ll love them! Thanks for stopping by!
These look SO good!! I definitely will have to try these. Thanks so much for linking up!