Soft and Chewy Glazed Lemon Cookies
These soft and chewy cookies are perfect for lemon lovers everywhere with just the right amount of bright citrus flavor and a sweet lemon glaze. The best part? They are faster and easier to make than most lemon desserts!
Ingredients
- 2 ⅓ cups KAMUT® White Flour (or 2 1/2 cups white all purpose flour)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup butter *see note
- ½ cup brown sugar
- 1 cup white sugar
- 2 large eggs
- 1 TBSP vanilla
- zest & juice from one lemon
For the Glaze:
- 1 cup powdered sugar (measured pre-sift)
- zest from one lemon
- juice from (up to) one lemon
Instructions
- Line two baking sheets with parchment paper. Set aside.
- Combine flour, baking soda, baking powder and salt. Set aside.
- Cream together butter and both sugars.
- Add eggs, one at a time, to the butter and sugar and mix until just combined.
- Add vanilla and orange liquor or citrus extract to the wet ingredients and mix until just combined.
- Add dry ingredients to wet. In 3 batches or all at once if using large stand mixer.
- Spray a 1 oz cookie scoop with cooking spray and scoop dough onto trays, evenly spaced and up to 8 per tray.
- Refrigerate trays for 30 minutes and preheat oven to 350℉ **see note
- Bake for 14-16 minutes until edges of the bottom of the cookies are just starting to brown. Rotate and swap trays halfway through bake time.
- Let cool on trays on cooling racks while making glaze.
- Sift powdered sugar into small bowl.
- Add lemon zest then lemon juice until desired consistency is reached.
- When cookies are cool enough to touch, transfer to a easy-to-clean wire rack.
- Drizzle glaze over cookies (to cover if glaze is thin and in a zig-zag design if glaze is thick.
- Let cool and let glaze set.
Notes
*use cold butter if you are using a high-power or bowl-lift mixer. Otherwise, use softened butter.
**If you used softened butter, chill dough on trays for 1 hour.