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Ingredients
Scale
- 3 lemons, zested and juiced (divided)
- 1¼ cups unsalted butter, room temperature
- 1 cup packed brown sugar, (190g)
- 1 cup granulated sugar, (200g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour, (390g)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350°F. Optionally, line four baking sheets with parchment paper.
- Zest and juice the lemons, setting the juice and zest aside separately.
- In the bowl of a stand mixer or a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Add the eggs and vanilla extract, mixing until well combined.
- Reserve 1 teaspoon of lemon zest. Combine the flour, salt, baking soda, and the remaining lemon zest into the mixture and blend on low speed until just combined.
- Roll the cookie dough into balls (1½" rounds) or use a cookie scoop, placing them 2" apart on the prepared baking sheets.
- Bake for 8 to 10 minutes, or until the cookies turn lightly golden at the edges.
- Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring them to cool completely on a wire rack.
- For the glaze, mix the powdered sugar with the remaining 1 teaspoon of lemon zest and enough lemon juice to achieve a thick consistency. Spoon the glaze onto the cooled cookies and let it set before stacking or storing.
Notes
For a stronger lemon flavor, add more lemon juice to the glaze.
Ensure cookies are fully cooled before applying glaze for better adherence.
Store cookies in an airtight container for up to one week.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg