Lemon Glazed Cookies: Surprise Baby Shower For Liz!

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Lemon Glazed Cookies start with a tender lemon shortbread cookie and then topped with a sweet lemon glaze. They make the perfect afternoon snack or treat to bring to a baby shower or brunch.

Lemon Glazed Cookies

I love surprises! Today some of my fellow food bloggers and I are surprising Liz from The Lemon Bowl with a baby shower! Liz is expecting her second boy soon! I haven’t had the privilege of meeting Liz in person yet but from my interactions with her online she seems like such a wonderful Mom! Liz and I have a few things in common including our Middle Eastern heritage, obsession with lemons and the fact we are both pregnant with our second boy!

When I was told that for Liz’s shower we are sharing a recipe using lemons I was so excited! Lemons are one of my favorite things to put in food and drinks. For Liz’s baby shower I made Lemon Glazed Cookies. These are seriously addictive.  I baked these for Liz’s virtual shower and then I brought them to a brunch I was helping to host for 15 women and they were a huge hit (I couldn’t have them staring at me all day or I would have eaten them all).

These Lemon Glazed Cookies remind me of a shortbread cookie (lemon flavored) with a sweet lemon glaze on top and a little lemon zest to finish it all off.

Lemon Glazed Cookies

★★★ 3 from 1 reviews

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 24 1x
• Category: Cookie, Dessert, Sweet

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Description

A light, lemony shortbread cookie with a sweet lemon glaze makes the perfect cookie with a cup of tea or to bring to a shower or brunch.

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Scale 1x2x3x

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 Tbsp lemon zest (finely grate the yellow peel of the lemon)
• 2 Tbsp fresh lemon juice
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 1 tsp vanilla
• FOR THE GLAZE
• 2 cups confectioners’ sugar
• 2 Tbsp lemon zest (finely grated)
• 1/3 cup fresh squeezed lemon juice

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Instructions

1. Preheat the oven to 350 degrees.
2. In a medium bowl, whisk flour, baking soda, salt and lemon zest together.
3. In a mixer beat together butter and sugar until light and fluffy. Add the egg, vanilla and lemon juice and beat until fully combined.
4. With mixer on low speed mix in the flour mixture until combined.
5. Using a cookie dough scoop or tablespoon, drop dough on a baking sheet (I used two baking sheets) about 1 inch apart.
6. Bake one sheet at a time for 15-18 minutes (until the edges are just golden brown) rotating half way through.
7. Remove from oven and let cool for 5 minutes, then put on a wire rack to cool the rest of the way.
8. For the glaze: In a medium bowl, whisk 2 cups confectioners’ sugar, 2 Tbsp lemon zest and 1/3 cup lemon juice together until smooth.
9. Drizzle lemon glaze over the top of each cookie and let set for another hour or so.
10. Store in an airtight container until you are ready to serve.

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Notes

Always zest the lemon before you juice the lemon.[br]I added a little extra lemon zest to the top of my finished cookies because I love lemon THAT MUCH! This is optional.

 Adapted from Martha Stewart

Check out all of the wonderful recipes created for Liz on her special day.

Below is a list of everyone that is participating!

Appetizers

• Whipped Feta Spread with Lemon, Garlic & Rosemary by Miss in the Kitchen

• Cauliflower Mashed “Potatoes” in a Lemon Cup with Smoked Paprika  by Climbing Grier Mountain

• Lemon Basil Bruschetta by Dine & Dish

• Chipotle Sweet Potato Fries w/ Lemon Basil Aioli by What’s Gaby Cooking

• Lemon Garlic Herb Marinated Olives by Sarah’s Cucina Bella

• Kalamata Olive and Feta Dip with Baked Lemon Pepper Pita Chips by Aggie’s Kitchen

• Creamy Asparagus Guacamole  by The Healthy Apple

Beverages

• Sparkling Honey Rosemary Lemonade by Nutmeg Nanny

• Basil Hibiscus Lemonade by Fabtastic Eats

• Jam Mocktails: Lemon & Pineapple  by Cooking with Books

• Lemon Jalapeno Spritzers by Bev Cooks

• Sparkling Blackberry Lemonade by Crumbs and Chaos

• Limonana (Middle Eastern Frozen Mint Lemonade) by An Edible Mosaic

• Tipsy Lemonade Iced Tea by Family Fresh Cooking

Salads

• Kale Salad with Lemon-Tahini Dressing by Thrifty Veggie Mama

• Lemon Quinoa Salad with Pistachios & Sun-Dried Tomatoes by Cookin’ Canuck

• Greek Salad with Garlic-Lemon Vinaigrette by Gimme Some Oven

• Pear Quinoa Salad by Reluctant Entertainer

• Lemon Avocado Salad Dressing by The Lean Green Bean

• Lemony Spinach & Tomato Quinoa Salad by MomAdvice

• Herbed Calamari Salad with Preserved Lemons by Everyday Maven

Main Dish

• Italian Lemon Roast Chicken Pot by Eat2Gather

• Roasted Lemon Garlic Cocktail Shrimp by Simply Scratch

• Lemon Garlic Shrimp Tostada by A Zesty Bite

• Lemon Pepper Shrimp Linguine by Taste and Tell

• Salmon with Lemon Herb Butter by Handle the Heat

• Lemon Chicken Stew by FoodieCrush

• Chicken Saltimbocca with Lemon Cream Sauce and Olive Orzo by Baker by Nature

Desserts

• Honey Lemon Shortbread Cookies by Rachel Cooks

• Lemon Blueberry Macarons by Chocolate & Carrots

• Lemon Glazed Cookies by A Cedar Spoon

• Healthier Lemon Bars by Texanerin Baking

• Lemon Sugar Cookies by What Megan’s Making

• Light Lemon Mousse by Country Cleaver

• Lemon Sugar Cookie Sandwiches by i am baker

• Mini Lemon Cheesecakes with Gingersnap Crust by The Law Student’s Wife

• Lemon Cupcakes with Lemon Chips by Seeded at the Table

I wish Liz and her family all the best in the next couple of months and can’t wait to hear of the arrival of her baby!
Julia