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Here’s what you need to make glazed lemon sugar cookies. Each ingredient adds to the bright flavor. - 2 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 cup unsalted butter, softened - 1 ½ cups granulated sugar - 1 large egg - 1 tablespoon lemon zest - 1 tablespoon lemon juice - 1 teaspoon vanilla extract - 1 ½ cups powdered sugar (for glaze) - 2 tablespoons lemon juice (for glaze) - Extra lemon zest for garnish Each of these ingredients plays a key role. The flour gives structure. The butter adds creaminess and flavor. The granulated sugar sweetens the mix. Lemon zest and juice bring in that refreshing burst. They lift the cookies from ordinary to extraordinary. The glaze adds a sweet, tangy finish. You can find the full recipe in the section below. Gather these items, and you’re ready to create something delicious! - Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. - In a bowl, whisk together 2 ½ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set this aside. - In a large mixing bowl, cream together 1 cup softened butter and 1 ½ cups granulated sugar until light and fluffy. This should take about 2-3 minutes. - Now, beat in 1 large egg, 1 tablespoon lemon zest, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract until well combined. - Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the baking sheets. Space them about 2 inches apart. - Bake for 10-12 minutes. Look for lightly golden edges. The centers should still look soft. They will firm as they cool. - Let the cookies cool on the baking sheet for 5 minutes. Then, transfer them to wire racks to cool completely. - While cookies cool, prepare the glaze. Whisk together 1 ½ cups powdered sugar and 2 tablespoons lemon juice until smooth. If needed, adjust the glaze with more lemon juice. - Once cookies are cool, drizzle the glaze over each cookie. You can use a spoon or piping bag for this. - For a fun touch, sprinkle extra lemon zest on top for added flavor and a pretty look. For the full recipe, check out the detailed instructions above. Now you’re ready to enjoy your glazed lemon sugar cookies! The right texture makes the best cookies. First, use room temperature ingredients. Cold butter will not mix well. Softened butter mixes easily with sugar, making the dough light. Next, avoid overmixing the dough. Mix just until combined to keep cookies soft. Overmixing adds air and makes them tough. What if your cookies spread too much? This can happen if the dough is too warm. Chill the dough for about 30 minutes before baking. This helps the cookies keep their shape. Another tip is to check your oven temperature. An oven that is too hot can cause cookies to spread. How do you store your cookies for freshness? Place them in an airtight container. This keeps them soft and prevents drying out. You can also add a slice of bread to keep them fresh longer. The bread will absorb excess air and moisture. These cookies pair well with tea or coffee. The bright lemon flavor enhances your drink. For a lovely presentation, stack the cookies on a plate. Add fresh mint or lemon slices for a pop of color. You can also drizzle extra glaze on top for a fancy touch. Try the Full Recipe to create these delightful treats! {{image_2}} You can add more fun to your cookies by mixing in different citrus zests. Try orange or lime for a fresh twist. Just a teaspoon of zest will do the trick. You can also use flavored extracts. Almond or coconut extracts can add a unique taste that pairs well with lemon. Start with a few drops and adjust to your liking. If you need gluten-free cookies, swap all-purpose flour with a gluten-free blend. Many brands work well in baking. You can also use alternative sweeteners like maple syrup or honey. Just remember to adjust the amount since they are sweeter than sugar. This way, you can enjoy your cookies while keeping your diet in mind. You can get creative with how you shape your cookies. Try making cookie sandwiches by adding lemon cream or frosting between two cookies. This makes a delightful treat. You can also turn the dough into bars. Just spread it in a baking dish and cut into squares after baking. This method is quick and fun! For the full recipe, check out the instructions in the earlier section. To keep your glazed lemon sugar cookies fresh, store them in an airtight container. This helps keep moisture in and prevents the cookies from drying out. You can layer the cookies with parchment paper, which prevents sticking. Keep the container at room temperature for the best taste. For longer storage, you can freeze the cookie dough or the baked cookies. To freeze dough, scoop it into balls and place them on a baking sheet. Freeze until solid, then transfer the balls into a freezer bag. For baked cookies, let them cool completely before wrapping them well in plastic wrap. Place them in a freezer-safe bag for up to three months. Glazed lemon sugar cookies taste best within a week when stored properly. If you keep them in an airtight container, they stay fresh for about five to seven days. If frozen, they can last for up to three months, but be sure to thaw them before serving. For the full recipe, check out the delicious details that make these cookies shine! Yes, you can make these cookies ahead of time. You can prepare the dough and chill it in the fridge for up to three days. When ready, scoop the dough and bake. If you want to freeze the dough, shape it into balls. Wrap the balls tightly and freeze for up to three months. Just bake them straight from the freezer, adding a minute or two to the bake time. To make the glaze thicker, add more powdered sugar. Start with a tablespoon at a time until you reach the desired thickness. If you want a thinner glaze, add more lemon juice, again in small amounts. Mix well after each addition to see how it changes. This method helps you control the glaze's texture for the perfect drizzle. The best way to zest a lemon is to use a microplane or a fine grater. Hold the lemon in one hand and the grater in the other. Rub the lemon against the grater lightly. Rotate the lemon as you zest to avoid the bitter white pith. You only want the bright yellow skin for great flavor. While you can use store-bought lemon juice, I recommend fresh juice for the best taste. Fresh lemons have a vibrant flavor that enhances the cookies. If you must use bottled juice, make sure it is 100% pure lemon juice. It will not deliver the same zest and brightness, but it can still work in a pinch. This blog post covered how to make delicious lemon sugar cookies from scratch. You learned about the ingredients, step-by-step instructions, and tips for baking success. We explored variations to suit different tastes and dietary needs, plus smart storage methods. These cookies are fun to bake and can impress anyone. With practice, you’ll perfect your technique and create tasty treats. Try these recipes and add your twist. Happy baking!

- Glazed Lemon Sugar Cookies

Brighten your baking with these delightful Glazed Lemon Sugar Cookies! This simple recipe showcases a tangy lemon flavor and a soft, chewy texture that everyone will love. Follow our easy step-by-step instructions, tips for success, and variations to cater to your taste. Get ready to impress your friends and family with these sweet treats.
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Ingredients
  

2 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, softened

1 ½ cups granulated sugar

1 large egg

1 tablespoon lemon zest

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 ½ cups powdered sugar (for glaze)

2 tablespoons lemon juice (for glaze)

Extra lemon zest for garnish

Instructions
 

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, approximately 2-3 minutes.

        Beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined.

          Gradually add the dry ingredients to the wet mixture, mixing until just combined. Your dough will be soft and slightly sticky.

            Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

              Bake for 10-12 minutes or until the edges are lightly golden. The centers should still look slightly soft; they'll firm up as they cool.

                Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to wire racks to cool completely.

                  While the cookies are cooling, prepare the glaze by whisking together the powdered sugar and 2 tablespoons of lemon juice until smooth. Adjust the consistency with additional lemon juice if necessary.

                    Once cookies are completely cooled, drizzle the lemon glaze over each cookie using a spoon or a piping bag.

                      Optional: Sprinkle extra lemon zest on top for an added burst of citrus flavor and a beautiful presentation.

                        Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 24 cookies