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- 2 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 cup unsalted butter, softened - 1 ½ cups granulated sugar - 1 large egg - 2 tablespoons lemon zest - 1 tablespoon fresh lemon juice - 1 teaspoon vanilla extract - 1 cup powdered sugar (for glaze) - 2 tablespoons fresh lemon juice (for glaze) - Optional: Lemon zest for garnish For precise baking, I recommend using weight conversions. Here’s a handy guide: - 2 ½ cups of flour = 312 grams - 1 cup of butter = 227 grams - 1 ½ cups of sugar = 300 grams If you have common allergens, here are some swaps: - Use gluten-free flour instead of all-purpose flour. - Use coconut oil instead of butter for a dairy-free version. - Replace the egg with a flax egg for a vegan option: mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Using fresh ingredients adds flavor. Fresh lemon juice and zest make a big difference. The taste is bright and full of life. For the glaze, you can also swap lemon juice for orange juice for a sweet twist. Follow the Full Recipe for step-by-step guidance, and enjoy baking your cookies! First, preheat your oven to 350°F (175°C). This step is key for even baking. Next, line two baking sheets with parchment paper. This keeps your cookies from sticking. Now, let's mix our dry ingredients. In a medium bowl, whisk together the following: - 2 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt Set this bowl aside. This mixture will help your cookies rise. In a large bowl, cream 1 cup of softened butter and 1 ½ cups of granulated sugar. Use an electric mixer for about 3-4 minutes. The mix should be light and fluffy. This gives the cookies a nice texture. Next, add in 1 large egg, 2 tablespoons of lemon zest, 1 tablespoon of fresh lemon juice, and 1 teaspoon of vanilla extract. Beat these together until well mixed. Now, gradually add the dry ingredients to the wet mixture. Mix until combined, but don’t overmix. This keeps your cookies soft. Scoop tablespoon-sized balls of dough onto your baking sheets. Leave some space between each ball. They will spread while baking. Bake the cookies in the oven for 10-12 minutes. Look for lightly golden edges. The centers might look soft, but they will firm up as they cool. While the cookies cool, prepare your glaze. In a small bowl, whisk together 1 cup of powdered sugar and 2 tablespoons of fresh lemon juice until smooth. Once the cookies are cool, drizzle the glaze over them. Let the glaze set for a few minutes. For a fun touch, sprinkle some lemon zest on top. You can find the full recipe at the beginning of this article. Enjoy your sweet and tart lemon cookies! To get the best texture in your cookies, avoid overmixing the dough. When you mix too much, cookies can turn tough. You want a soft and tender cookie. Just mix until the dry and wet ingredients blend. For cookie spreading, scoop the dough into balls and leave space on the baking sheet. This allows room for spreading. Bake the cookies at 350°F for 10 to 12 minutes. The edges should be light brown, while the centers remain soft. They will firm as they cool. To make these cookies even more zesty, add extra lemon zest. This small change boosts the lemon flavor. You can also mix in other flavors. A teaspoon of vanilla or almond can add a lovely twist. These flavors work well with lemon and make the cookies unique. How you display your cookies can make a big difference. Stack them on a tiered stand for an eye-catching look. You can also arrange them nicely on a decorative plate. For a bright touch, add a lemon wedge or a sprig of mint next to each cookie. This adds color and freshness, perfect for special occasions. For the full recipe, check the earlier section to get started on your baking adventure! {{image_2}} You can play with flavors in your glazed lemon sugar cookies. Here are two fun ideas: - Blueberry lemon cookies: Add fresh blueberries to the dough. The sweet berries mix well with the tart lemon. They create a burst of flavor in every bite. - Lavender-infused lemon cookies: Use dried culinary lavender in the dough. It gives a lovely floral note that pairs nicely with lemon. Just be careful not to add too much; a little goes a long way! Changing the glaze can add a new twist to your cookies. Consider these options: - Cream cheese glaze option: Mix cream cheese with powdered sugar and lemon juice. This glaze is rich and creamy. It adds a tangy finish to the cookies. - Chocolate-drizzled lemon cookies: Melt dark or white chocolate. Drizzle it over the glazed cookies for a sweet contrast. This adds richness and makes the cookies extra special. If you have dietary needs, you can still enjoy these cookies. Here are some easy swaps: - Substituting for gluten-free flour: Use a gluten-free all-purpose flour blend. This works well in place of regular flour. Just check that it contains xanthan gum for better texture. - Vegan egg replacers for a plant-based option: Replace the egg with a flax egg or applesauce. For a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. This makes the cookies moist and tasty. These variations will keep your cookie game exciting. You can easily switch things up based on what you love! For the full recipe, don't forget to check out the details provided. To keep your glazed lemon sugar cookies fresh, follow these best practices. First, let the cookies cool completely before storing them. This helps prevent moisture buildup. Next, place the cookies in an airtight container. You can also use parchment paper between layers to avoid sticking. This way, your cookies stay soft and tasty. If you live in a humid area, store them in the fridge. The cool air helps maintain their texture. You can freeze your delicious cookies to enjoy later. Start by placing the cooled cookies in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer the cookies to a freezer-safe bag or container. Be sure to label the bag with the date. To thaw, take them out of the freezer and let them sit at room temperature. If you want to enjoy warm cookies, heat them in the oven at 350°F for about 5 to 7 minutes. This brings back their soft, fresh-baked taste. To stop your cookies from spreading, focus on the dough's consistency. Make sure your butter is softened but not too warm. If it's too soft, the cookies will spread too much. Chill the dough for at least 30 minutes before baking. This helps them hold their shape. When you scoop the dough, try to keep the balls compact and uniform. You can use bottled lemon juice, but fresh juice tastes better. Fresh lemons have bright, bold flavors that bottled juice lacks. Bottled lemon juice often contains preservatives, which can affect the taste. For the best lemon flavor, use fresh juice and zest from real lemons. It makes your cookies taste vibrant and fresh. Glazed cookies stay fresh for about 3 to 5 days. Store them in an airtight container at room temperature. Avoid stacking them right away after glazing. The glaze can stick to other cookies. For the best glaze, serve them soon after glazing. If you need to keep them longer, consider freezing them without glaze. You can glaze them later when ready to serve. This post covers how to make delicious lemon cookies. We discussed essential ingredients like flour, butter, and sugar. We went through each step, from mixing the dough to glazing the cookies. Tips for the perfect texture and flavor enhancements were shared. We explored variations and storage methods to keep your cookies fresh. In conclusion, with this guide, you can bake tasty lemon cookies. Enjoy creating and sharing them with friends and family. Happy baking!

- Glazed Lemon Sugar Cookies

Brighten your day with these Glazed Lemon Sugar Cookies, a perfect balance of sweet and tart! This easy-to-follow recipe takes you step-by-step to create cookies with crispy edges and soft centers, all topped with a luscious glaze. Ideal for any occasion, these treats will impress bakers of all levels.
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Ingredients
  

2 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, softened

1 ½ cups granulated sugar

1 large egg

2 tablespoons lemon zest (from about 2 lemons)

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

1 cup powdered sugar (for glaze)

2 tablespoons fresh lemon juice (for glaze)

Optional: Lemon zest for garnish

Instructions
 

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy (about 3-4 minutes).

        Beat in the egg, lemon zest, lemon juice, and vanilla extract until fully combined.

          Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

            Scoop tablespoon-sized balls of dough onto the prepared baking sheets, leaving space between each cookie as they spread.

              Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may appear soft, but they'll firm up as they cool.

                While the cookies cool, prepare the glaze by whisking together powdered sugar and 2 tablespoons of fresh lemon juice in a small bowl until smooth.

                  Drizzle the glaze over the cooled cookies, allowing it to set for a few minutes before serving.

                    For an extra touch, sprinkle a little lemon zest over each glazed cookie.

                      Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 24 cookies

                        - Presentation Tips: Stack the cookies gracefully on a tiered stand, or arrange them on a decorative plate. You can also add a small lemon wedge or sprig of mint next to each cookie for a pop of color and freshness. Enjoy!