The glazed lemon cookies are simple to make, easy, and very tasty. The lemon glaze pairs wonderfully with the fragrance of these cookies. They are very crumbly and will win you over with their simplicity and goodness. These cookies are real treats with a soft and delicious center that melts in your mouth. Come with me and let’s start baking.
Good recipe, Giusi.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 24 cookies
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Glazed Lemon Cookies
- 1 egg
- 3 1/2 tbsp butter
- 3 tbsp milk
- 1 3/4 cups all-purpose flour
- 3 tbsp granulated sugar
- 1 tsp baking powder
- 1 tbsp lemon juice
- 3/4 cup powdered sugar
- 2 tbsp lemon (add little by little and decide the consistency you prefer)
Steps for Glazed Cookies
In a bowl, work together the flour and butter cut into pieces until you get a sandy mixture.
Add the egg, milk, sugar, lemon juice, baking powder, and a pinch of salt.
Mix all the ingredients well to form a homogeneous dough; if necessary, add more flour to reach the right consistency.
Divide the dough into two parts and create long and narrow logs on a floured board.
With the help of a knife, cut to create small cookies, about 1 cm thick; if you prefer, you can shape the cookies into elongated or round forms.
Place the cookies on a baking sheet lined with parchment paper and bake at 350°F for about 10-12 minutes. Once baked, remove from the oven and let cool completely.
Meanwhile, prepare the glaze: in a bowl, pour the powdered sugar and add the lemon very slowly, as it can quickly become too liquid. I used 3 tbsp of lemon to keep the glaze slightly thick (adjust based on the desired thickness).
When the cookies are completely cool, dip the top of the cookie into the glaze and place on a parchment sheet.
After a few minutes, the glaze will set, and your treats are ready.
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Storage and Tips
To maintain the crumbliness of the cookies, store them in a tin box only after the glaze has dried completely, so you avoid over-softening from humidity.
If you want an even more intense aroma, you can also add the grated lemon zest to the dough in addition to the juice.
