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Glazed Lemon Cookies

Course Dessert
Cuisine American, Southern
Keyword lemon-cookies, lemon-cookies-recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cooling time 1 hour
Total Time 1 hour 27 minutes
Servings 36 servings (may vary)

Ingredients

  • 1 cup granulated sugar
  • 1/2 cup salted butter softened
  • 1/2 cup sour cream (full fat)
  • 2 large eggs
  • 1 Tbsp fresh lemon zest
  • 2 tsp lemon extract
  • 1/4 tsp almond extract
  • 2 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • Frosting:
  • 2 cup powdered sugar
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp heavy cream plus additional as needed
  • 1 - 2 tsp fresh lemon zest plus additional for tops

Instructions

  • Cookie Dough: Using an electric mixer, cream together sugar and butter in a medium size mixing bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, eggs, lemon zest, lemon extract and almond extract. Continue beating until fully combined.
  • In a separate bowl, use a whisk to sift together flour, baking powder and salt. With the mixer on low speed, gradually add to the wet ingredients beating until well mixed. Stop and scrape the sides of the bowl periodically.
  • Cover and chill dough for 30 minutes.
  • Bake: Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Set aside.
  • Use a small scoop to divide dough into equal portions, rolling into 1 1/2 inch balls. Place onto baking sheet at least 2 inches apart. (If baking in batches, keep dough chilled between.)
  • Bake for 12-14 minutes or just until lightly golden. Cool on the pan for 5 minutes then remove to a cooling rack to cool completely.
  • Frosting: In a bowl, combine powdered sugar, lemon juice, heavy cream and zest. Mix until creamy, adding additional cream as needed to spreading consistency.
  • Frost each cookie and sprinkle with additional lemon zest, if desired.
  • Store at room temperature or chilled in an airtight container in a single layer for up to 5 days. If stacking, place wax paper between cookies.