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Lemon Cookies With Vanilla Glaze
A light drop cookie.
Dough Chilling Time
cookies, drop cookies, lemon cookies, lemon dessert, lemon drop cookies
Parchment paper or silicone baking mat
(will use the juice and zest)
all purpose flour
cream of tartar
2 to 3
heavy cream or milk
Beat the butter using a mixer for about 1 minute.
Add the powdered sugar and beat to combine. Continue beating for about another 30 seconds.
Beat in egg and vanilla.
Zest the lemon using a microplane, then juice the lemon. Add lemon juice and zest to the mixer bowl and stir until well-combined.
In a separate bowl, whisk together flour, baking soda, and cream of tartar.
Add the flour mixture to the mixer bowl, about ¼ cup at a time, stirring well after each addition.
Once all of the flour mixture is incorporated, cover with plastic wrap and transfer to the refrigerator. Chill for 1 hour.
Preheat oven to 375° (or 350° convection).
Line baking sheets with parchment paper or silicone baking mats.
Scoop cookies onto the cookie sheet, about 1 tbsp per cookie.
Bake for about 20 minutes until the cookies are a light golden brown.
Cool cookies completely before topping with the glaze.
To make the glaze, whisk together the powdered sugar, milk or heavy cream, and vanilla. Drizzle the glaze over the cookies.