Easy Lemon Cookies

Barbara Rolek
Glazed lemon cookies

Ingredients for Easy Lemon Cookies

Yield: Approximately 5 dozen small cookies

  • 8 ounces room-temperature butter
  • 2/3 cup superfine sugar
  • 1 large lightly beaten room-temperature egg yolk
  • 2 teaspoons fresh lemon juice
  • Zest of 1 lemon
  • 2 1/4 cups all-purpose flour or 2 1/2 cups cake flour
  • 1 cup sifted confectioners' sugar for garnish (optional)

Optional Lemon Glaze Ingredients

  • 1 cup sifted confectioners' sugar
  • 1/4 cup whole milk
  • 2 teaspoons fresh lemon juice

Instructions

  1. Using a large bowl or stand mixer, cream the softened butter with the superfine sugar (or regular granulated sugar that has been whizzed in a food processor until fine) until light and fluffy.
  2. Beat in the room-temperature egg yolk, fresh lemon juice, and fresh lemon zest until well mixed. Beat in the flour, 1/2 cup at a time, until thoroughly incorporated.
  3. Heat the oven to 375 degrees and place the oven rack on the middle shelf. Lightly coat cookie sheet pans with cooking spray or line them with parchment paper and set aside.
  4. For small cookies, use a 1-inch cookie scoop and place the dough 2 inches apart on the prepared sheet pans. Dip the bottom of a glass in all-purpose flour and use it to lightly tamp the dough ball twice to flatten it, otherwise the dough will remain in a ball shape.
  5. Continue in this manner until all the cookie dough has been used. You will have to dip the glass bottom in more flour from time to time so the cookies won't stick.
  6. Depending on the size of cookie scoop you use, baking time will vary. For cookies made with a 1-inch scoop, bake 8 to 10 minutes or until lightly brown around the cookie edges. Remove the cookies from the oven and cool 5 minutes on sheet pans. Then, using a thin metal spatula, transfer them to a wire rack to cool completely.
  7. The cooled cookies look great with a dusting of sifted confectioners' sugar or with an optional drizzle of lemon glaze (instructions below). Store tightly covered at room temperature for up to two weeks.

Optional Lemon Glaze Instructions

  1. In a small bowl, whisk together 1 cup confectioners' sugar and milk until smooth.
  2. Whisk in 2 teaspoons fresh lemon juice. If glaze is too thick, add more milk. If glaze is too thin, add more sifted confectioners' sugar.
  3. Drizzle glaze on cooled cookies. Let icing harden completely before storing cookies.
Easy Lemon Cookies