Recipes
For the cookies
- 1 cup butter room temperature
- 1 cup powdered sugar
- 2 cups flour
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon kosher salt
For the glaze
- 1/2 cup powdered sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon heavy cream
- 1 teaspoon lemon zest
For the cookies
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Add the butter and powdered sugar to a mixing bowl and beat until smooth using a mixer.
Add the flour, lemon juice, lemon zest, and salt to the bowl and mix until well combined.
Use a medium cookie scoop to scoop out balls of cookie dough. Place them 2 inches apart on the prepared baking sheet. Lightly flatten the cookies with your hands.
Bake for 10-12 minutes or until the cookies are just golden brown around the edges.
Cool on the pan for 5 minutes before removing to a wire rack to cool completely.
For the glaze
Add all of the ingredients for the glaze to a small mixing bowl and whisk well until smooth.
Spoon the glaze evenly over the cooled cookies.
Let set for 15 minutes or until the glaze has firmed up.
Store tightly covered for up to 5 days.
