Buttery lemon cookies with a fresh lemon glaze.
- 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
- 200 grams (1 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 245 grams (1 and 3/4 cup) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons lemon juice, freshly squeezed
- Zest of 1 lemon, freshly grated
- 125 grams (1 cup) icing sugar or powdered sugar, sifted
- 3–4 tablespoons lemon juice, freshly squeezed
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
- In a large mixing bowl, add butter and sugar. Beat with an electric mixer on medium speed until pale and creamy. Add vanilla and egg and beat again until combined.
- Sift in flour, baking soda and salt. Add lemon juice and zest. Beat briefly until soft cookie dough forms.
- Roll cookie dough into 16 balls, approximately 1.5 tablespoons of dough each, and bake for approximately 12 minutes or until golden on the edges. Carefully transfer cookies to a wire rack to cool completely.
- To make the lemon glaze, sift the icing sugar into a mixing bowl. Add lemon juice, one tablespoon at a time, and mix together with a fork. Keep adding a tablespoon of lemon juice until you reach your desired consistency. You want the glaze to be smooth, but thin enough to drizzle.
- Drizzle glaze over cookies. Leave for 10-15 minutes to set.
Lemon zest: For an even more lemon-y cookie, add the zest of 2 lemons instead of just one.
Cookies spreading: If you have had trouble with your cookies spreading in the past, bake one tester cookie first. If it spreads too much, consider chilling the dough for 1 hour before baking.