Now that summer is getting closer, I’m starting to crave desserts that are on the lighter side of things. Although I have nothing against a rich, moist and decadent chocolate cake, when the sun starts shining through these lemon glazed cookies sound like a much better idea.
A tip for this recipe is to start out with room temperature softened butter. You know it is soft enough when you can easily leave a thumbprint, like so:
Also, be sure to use really good quality butter since it will have a much lower water content that those of poorer quality.
You could also play around with the recipe and make your cookies a little larger, but there’s something about the mini portions that makes them taste even more decadent.
When baking the cookies be sure to place the baking sheet on the upper rack of your oven to prevent the bottoms from browning too quickly. You know that the cookies are done when they start to get a nice golden colour underneath.
When making the glaze you can always add more powdered sugar to thicken it up, or more lemon juice to thin it out, but you are looking for a pourable consistency.
I have found that it is always easier to dip (or even double dip) the cookies into the glaze, however if you want to you can always spoon the glaze on top, or even use a piping bag to create a design.
Once the glaze has set, serve the cookies with a cold, refreshing drink. Enjoy !
Glazed Lemon Cookies
Ingredients:
- 3/4 cup (1 1/2 sticks, 171 g) softened unsalted butter
- 3/4 cup (150 g) granulated sugar
- 2 large egg yolks
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups (256 g) all-purpose flour
- Zest of 1 lemon
- 1 cup (128 g) confectioner’s sugar
- Juice of 1 lemon
Directions:
- Using a stand mixer, beat the sugar and softened butter until light and fluffy
- Beat in the egg yolks, vanilla extract, lemon zest and salt until incorporated (be sure to scrape the bottom of the bowl)
- Slowly add in all-purpose flour and mix until fully incorporated
- Divide the dough into two equal parts
- Roll each piece of dough into a 1 1/2 inch (4 cm) diameter log, and wrap it in parchment paper
- Refrigerate the logs for 30-40 minutes, or until firm to the touch
- Preheat the oven to 350 °F (177 °C)
- Once the logs have hardened, remove one of them from the fridge and cut into 1/2 inch (1 cm) thick slices (in the meantime be sure to keep the second log in the fridge)
- Repeat for the second log
- Lay out each cookie on a baking sheet
- Bake for 15-20 minutes, or until the bottoms get a slight golden colour
- Remove from the oven and allow the cookies to cool completely
- In the meantime, whisk together the confectioner’s sugar and lemon juice
- Once the cookies have cooled, dip each one into the glaze
- Allow the glaze to set and enjoy!
Optional: You can always double dip the cookies if you prefer a thicker layer of glaze
Note: You can also freeze the dough for up to 2 months after rolling it into a log, and simply cut it up and bake it for a slightly longer time.
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