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
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Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
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Add the butter and powdered sugar to a mixing bowl and beat until smooth using a mixer.
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Add the flour, lemon juice, lemon zest, and salt to the bowl and mix until well combined.
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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.
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Bake for 10-12 minutes or until the cookies are just golden brown around the edges.
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Cool on the pan for 5 minutes before removing to a wire rack to cool completely.
For the glaze
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Add all of the ingredients for the glaze to a small mixing bowl and whisk well until smooth.
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Spoon the glaze evenly over the cooled cookies.
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Let set for 15 minutes or until the glaze has firmed up.
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Store tightly covered for up to 5 days.
