Lemon Glazed Lemon Cookies – a delicious recipe with unsalted butter, sugar, egg yolks, vanilla, kosher salt, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat the butter and sugar until fluffy. Add yolks, vanilla, and salt and beat to combine. Gradually add flour, mixing until just incorporated.
2
Divide the dough in half and shape into 1 1/4-inch-diameter logs. Wrap in wax paper and refrigerate until firm, about 30 minutes.
3
Heat oven to 350u00b0 F. Slice logs into 3/8-inch-thick pieces and space them 1 1/2 inches apart on parchment-lined baking sheets. Bake until lightly golden, 16 to 20 minutes. cool on the baking sheets for 5 minutes, then transfer to racks to cool completely.
4
In a small bowl, whisk together the confectioners' sugar, lemon juice, and zest until it forms a thick but pourable glaze (add more lemon juice if necessary). Dip the top of each cookie into the glaze and let set, about 15 minutes.
5
To freeze: Instead of refrigerating the dough, freeze the logs for up to 2 months. To bake, follow the recipe instructions, cutting and baking the dough from frozen, and use the upper end of the time range.
938
kcal
Calories
40
g
Fat
135
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, 3/4 cup granulated sugar, 2 large egg yolks, 1/2 teaspoon pure vanilla extract, and more.
Yes, Lemon Glazed Lemon Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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