We are on Day 4 of 5 of my Christmas Cookie Week! That’s right, this week I will be posting 5 of my favorite Christmas Cookie recipes!
We have the cutest little lemon bush in our back yard and it holds a special place in my heart as it was a housewarming gift from some of our friends when we built our house 6 years ago. Every year come December, it never fails, the lemons are ready for picking. For that reason, these glazed lemon cookies have become a staple in our holiday cookie rotation. They are so soft and light and I just love the zestiness the fresh lemon brings to them. While I love making these around the holidays they are also perfect for spring or summer.
Note: I recommend placing some paper towels or wax paper under the cooling rack before taking the cookies out of the oven. When you do the glazing you will get some drippage and the paper towels or wax paper will help to catch that excess sticky goodness that make cleanup so much easier.
2 1/4 c flour
1 tbsp cornstarch
1/2 tsp baking soda
1/2 tsp salt
3/4 c butter, softened
1 1/4 c granulated sugar
zest from 2 lemons
2 tbsp lemon juice
1 1/2 tsp vanilla extract
1 c powdered sugar
2 tbsp fresh lemon juice
- Preheat oven to 350º.
- In a medium bowl, stir together the flour, cornstarch, baking soda, and salt.
- In a large bowl beat together the butter, sugar, and lemon zest on medium-high speed for 3 minutes.
- Add the eggs, lemon juice, and vanilla to the butter mixture and continue to beat until evenly incorporated.
- Gradually add in the dry ingredients until combined.
- Form small balls with the dough and place at least 2 inches apart on a parchment paper lined baking sheet.
- Bake for 8–10 minutes or until they just start to get a light golden color on the bottom.
- Allow cookies to sit on the baking sheet for a couple of minutes before transferring to a cooling rack.
- Once the cookies have completely cooled, whisk together the powdered sugar and fresh lemon juice to make the glaze. (You want to be able to drizzle the glaze so add a tad bit more lemon juice or water if needed to thin it, or more powdered sugar if you need it thicker.)
- Transfer the glaze to a transfer to a piping bag with a very small opening or a Ziploc bag. (If using a Ziplock bag, you will want to cut a small tip off one corner.)
- Drizzle the glaze back and forth over the cookies.
- Allow the cookies to rest for at least an hour so the glaze has time to set.