Glazed Lemon Cookies Easy Zesty Lemon Drop Recipe

Instructions:

1. Combine Dry Ingredients: Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
2. Cream Butter and Sugar: In the bowl of your stand mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy (approximately 3–4 minutes). Scrape down the sides.
3. Incorporate Lemon Flavor: Add the lemon zest and beat for 30 seconds to release the oils.
4. Add Eggs and Liquid: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract and 1 tablespoon of lemon juice.
5. Mix in Dry Ingredients: Reduce the mixer speed to low. Gradually add the dry ingredients until just combined. Stop mixing as soon as the last streaks of flour disappear to prevent tough cookies.
6. Chill the Dough: Cover the bowl tightly with cling film and refrigerate for a minimum of 30 minutes. This is crucial for texture and preventing spreading.
7. Preheat and Prepare: Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper.
8. Scoop Dough: Use a small cookie scoop (about 1.5 tablespoons) to portion the chilled dough into uniform balls. Place them 2 inches apart on the prepared baking sheets.
9. Bake: Bake for 10–12 minutes. The edges should be lightly golden, but the centres should still look very pale and slightly soft. Do not overbake.
10. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them gently to a wire rack to cool completely.
11. Prepare the Glaze: Sift the confectioners' sugar into a small bowl. Gradually whisk in the 4 tablespoons of fresh lemon juice until a thick, smooth, pourable glaze forms.
12. Glaze and Set: Once the cookies are completely cool, dip the top half of each cookie into the glaze, or drizzle over the top. Allow the glaze to set fully (about 15 minutes) before serving or storing. Enjoy your Zesty Glazed Lemon Drop Cookies.