Ingredients
Scale
- 3 lemons, zested and juiced (divided)
- 1¼ cups unsalted butter, room temperature
- 1 cup packed brown sugar (190g)
- 1 cup granulated sugar (200g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour (390g)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350°F. Line four baking sheets with parchment paper if desired.
- Zest and juice the lemons, reserving all and setting aside.
- In a stand mixer or large bowl with a hand mixer, cream together the butter, brown sugar, and granulated sugar.
- Add the eggs and vanilla, beating until smooth.
- Reserve 1 teaspoon of lemon zest. Mix in the flour, salt, baking soda, and the remaining lemon zest on low speed until just combined.
- Roll the cookie dough into 1½" balls or scoop with a cookie scoop, placing them 2" apart on the prepared baking sheets.
- Bake for 8 to 10 minutes until lightly golden at the edges, depending on cookie size.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to cool completely.
- For the glaze, mix the powdered sugar with the reserved teaspoon of lemon zest and enough lemon juice to create a thick glaze. Spoon the glaze over the cooled cookies and let set before stacking or storing.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra lemon flavor, use fresh lemon juice and zest in the glaze.
Ensure the butter is at room temperature for easy creaming with the sugars.
Cookies can be stored in an airtight container at room temperature for up to a week.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg