Jeff’s favorite kind of cookie is anything lemon. I like lemon, it’s fine, but it’s never seemed very holiday-ish to me. But he has patiently sat through EIGHT years of this cookie series and never really gotten a good lemon cookie out of the deal. So the kids and I decided this was the year and embarked on the quest for a really good one.
It didn’t take long! Think a perfectly tender butter cookie, sweetened with lemon juice, lemon zest and topped with lemon glaze. It’s a triple lemon trifecta that doesn’t overpower but definitely lets you know THIS COOKIE IS LEMON, PEOPLE.
Jeff loved them. He especially loves them frozen. (We don’t know why.) But now that we’ve accomplished our lemon mission, we can return to regularly scheduled cookie programming.
Glazed Lemon Butter Cookies
COOKIES:
1 cup unsalted butter, softened
1 1/2 cups sugar
1 egg
1 teaspoon lemon juice
1 Tablespoon lemon zest
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking powder
2 1/4 cups flour
GLAZE:
1 1/2 cup powdered sugar
1 Tablespoon lemon juice
1 Tablespoon lemon zest
1 Tablespoon milk
1/4 teaspoon vanilla
Preheat oven to 350 degrees F. Cream butter and sugar with an electric mixer. Add egg and beat in well. Add lemon juice, lemon zest and vanilla and mix until well blended. Add salt, baking powder and flour and mix until well incorporated.
Roll cookies into 1 inch balls and place on greased cookie sheet. Space cookie dough balls about 2 inches apart from each other.
Bake at 350 degrees F for 8-10 minutes or until lightly golden on the edges of cookies.
Combine glaze ingredients in a medium bowl and whisk until smooth glaze is formed. Use a spoon to drizzle over cookies and let finish cooling completely before eating.
Makes about 3 dozen cookies.
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