A Zesty Delight: Bake the Best Iced Lemon Cookies!

  

Is there anything more refreshing than the bright, zesty flavor of lemon? When it comes to cookies, a lemon cookie is like a burst of sunshine in every bite. And when that lemon cookie is topped with a sweet, tangy lemon glaze? Pure perfection!

Today, I'm sharing my absolute favorite recipe for Iced Lemon Cookies. These aren't just any lemon cookies; they're soft, chewy, bursting with fresh lemon flavor, and adorned with a simple yet irresistible glaze that takes them from delicious to utterly divine. They're perfect for spring gatherings, summer picnics, or anytime you need a little citrusy pick-me-up.

Why You'll Love These Lemon Cookies:

• Bright & Zesty: Packed with fresh lemon juice and zest for an authentic citrus punch.
• Soft & Chewy Texture: The perfect balance of tender crumb and satisfying chew.
• Irresistible Glaze: Adds an extra layer of lemon flavor and a beautiful finish.
• Crowd-Pleaser: These cookies always disappear fast!
• Easy to Make: Simple steps for a wonderfully rewarding baking experience.

Ready to fill your kitchen with the delightful aroma of lemon? Let's get baking!

Ingredients:

For the Cookies:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest

For the Lemon Glaze:

• 1 ½ cups powdered sugar
• 3-4 tablespoons fresh lemon juice (add more if needed for desired consistency)
• ½ teaspoon lemon zest (optional, for extra flavor)

Instructions:

1.     Prep & Preheat: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

2.    Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3.    Cream Butter & Sugar: In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).

4.   Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon juice and lemon zest until just combined.

5.   Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. The dough will be soft.

6.   Chill (Optional but Recommended): For best results and to prevent spreading, cover the dough and chill in the refrigerator for at least 30 minutes.

7.    Scoop & Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

8.   Bake: Bake for 9-12 minutes, or until the edges are lightly golden and the centers are set. Do not overbake; you want them to remain soft.

9.   Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

10.                    Make the Glaze: While the cookies are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, 3 tablespoons of lemon juice, and optional lemon zest until smooth. If the glaze is too thick, add more lemon juice, a teaspoon at a time, until you reach a pourable consistency.

11.   Glaze the Cookies: Once the cookies are completely cool, drizzle or spread the lemon glaze over each cookie. Let the glaze set for about 15-20 minutes before serving or stacking.