These lemon cookies are really easy to make and sooooo delicious! Peyton and Ella helped me, of course, and they loved them, too!
Peyton thought it was super cool when the the powdered sugar "melted" when we mixed it with the lemon juice to make the glaze. Ella prefers hers without the glaze. Because she's Ella - The Purist. But don't listen to her. She's 3. I've been around the cookie block enough times to know that they are WAY better with the glaze.
The only downside being that because they're not a super-sweet cookie, and they're lemony, my mind likes to pretend that I'm not eating an actual dessert. Which means I could easily have eaten the whole batch. By myself. In one sitting. The only reason I didn't is because my kids know where I sleep. I don't need any cookie wrath directed at me. Yeah. I'm totally afraid of my kids. Cookies are the only way I get them to behave. That's normal, right? Anyway...
Here's the recipe, courtesy of Martha Stewart.
Makes 24 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
1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
2. Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.
Lemon Glaze
2 cups confectioners' sugar
2 tablespoons finely grated lemon zest
1/3 cup fresh lemon juice
1. 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.
Happy Baking!
