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
Cookies:
- 2 ⅓ cups (338g) KAMUT® White Flour (or 2 ⅔ cups white all purpose flour)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 12 TBSP unsalted butter *see note
- ½ cup (110g) brown sugar
- 1 cup (230g) white sugar
- 2 large eggs
- 1 TBSP vanilla
- zest & juice from one lemon
Glaze:
- ¾ cup (90g) powdered sugar
- zest from one lemon
- juice from (up to) one lemon
Instructions
Cookies:
- Line two baking sheets with parchment paper. Set aside.
- Whisk 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, lemon zest and lemon juice to the wet ingredients and mix until just combined.
- Add dry ingredients in 3 batches to wet. Mix until just combined.
- Using a large, ¼ cup (2 oz) cookie scoop, place up to 8 level scoop of cookie dough onto each tray, evenly spaced.
- Chill prepared baking sheets for 60 minutes in the refrigerator and preheat oven to 350℉ (chill trays for 30 minutes if you used cold butter)
- Bake for 14-16 minutes until bottom edges of cookies are just starting to brown. Rotate and swap trays halfway through bake time.
- Remove baking sheets to cooling racks and let cookies cool completely. Meanwhile, prepare the glaze.
Glaze:
- Sift powdered sugar into small bowl.
- Add lemon zest from one lemon then gradually add 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 drizzle if glaze is thick).
- Allow glaze to set for at least one hour.
Notes
*use cold butter if you are using a high-power or bowl-lift mixer. Otherwise, use softened butter.