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.
Yields 24
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.
25 minPrep Time
40 minCook Time
1 hr, 5 Total Time
Save RecipeIngredients
- 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
Instructions
- Preheat the oven to 350 degrees.
- In a medium bowl, whisk flour, baking soda, salt and lemon zest together.
- In a mixer beat together butter and sugar until light and fluffy. Add the egg, vanilla and lemon juice and beat until fully combined.
- With mixer on low speed mix in the flour mixture until combined.
- Using a cookie dough scoop or tablespoon, drop dough on a baking sheet (I used two baking sheets) about 1 inch apart.
- Bake one sheet at a time for 15-18 minutes (until the edges are just golden brown) rotating half way through.
- Remove from oven and let cool for 5 minutes, then put on a wire rack to cool the rest of the way.
- 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.
- Drizzle lemon glaze over the top of each cookie and let set for another hour or so.
- Store in an airtight container until you are ready to serve.
Notes
Always zest the lemon before you juice the lemon.
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
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Whipped Feta Spread with Lemon, Garlic & Rosemary by Miss in the Kitchen
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Cauliflower Mashed “Potatoes” in a Lemon Cup with Smoked Paprika by Climbing Grier Mountain
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Lemon Basil Bruschetta by Dine & Dish
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Chipotle Sweet Potato Fries w/ Lemon Basil Aioli by What’s Gaby Cooking
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Lemon Garlic Herb Marinated Olives by Sarah’s Cucina Bella
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Kalamata Olive and Feta Dip with Baked Lemon Pepper Pita Chips by Aggie’s Kitchen
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Creamy Asparagus Guacamole by The Healthy Apple
Beverages
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Sparkling Honey Rosemary Lemonade by Nutmeg Nanny
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Basil Hibiscus Lemonade by Fabtastic Eats
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Jam Mocktails: Lemon & Pineapple by Cooking with Books
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Lemon Jalapeno Spritzers by Bev Cooks
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Sparkling Blackberry Lemonade by Crumbs and Chaos
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Limonana (Middle Eastern Frozen Mint Lemonade) by An Edible Mosaic
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Tipsy Lemonade Iced Tea by Family Fresh Cooking
Salads
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Kale Salad with Lemon-Tahini Dressing by Thrifty Veggie Mama
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Lemon Quinoa Salad with Pistachios & Sun-Dried Tomatoes by Cookin’ Canuck
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Greek Salad with Garlic-Lemon Vinaigrette by Gimme Some Oven
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Pear Quinoa Salad by Reluctant Entertainer
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Lemon Avocado Salad Dressing by The Lean Green Bean
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Lemony Spinach & Tomato Quinoa Salad by MomAdvice
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Herbed Calamari Salad with Preserved Lemons by Everyday Maven
Main Dish
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Italian Lemon Roast Chicken Pot by Eat2Gather
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Roasted Lemon Garlic Cocktail Shrimp by Simply Scratch
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Lemon Garlic Shrimp Tostada by A Zesty Bite
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Lemon Pepper Shrimp Linguine by Taste and Tell
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Salmon with Lemon Herb Butter by Handle the Heat
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Lemon Chicken Stew by FoodieCrush
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Chicken Saltimbocca with Lemon Cream Sauce and Olive Orzo by Baker by Nature
Desserts
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Honey Lemon Shortbread Cookies by Rachel Cooks
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Lemon Blueberry Macarons by Chocolate & Carrots
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Lemon Glazed Cookies by A Cedar Spoon
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Healthier Lemon Bars by Texanerin Baking
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Lemon Sugar Cookies by What Megan’s Making
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Light Lemon Mousse by Country Cleaver
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Lemon Sugar Cookie Sandwiches by i am baker
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Mini Lemon Cheesecakes with Gingersnap Crust by The Law Student’s Wife
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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
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