Dec 4, 2013

Lemon-Glazed Cookies

This is a modification from Martha Stewart's Lemon Glazed Candied-Gingered Cookies


  • 2 cups all purpose flour 
  • 1/2 teaspoon baking powder 
  • 3/4 teaspoon salt 
  • 3/4 cup softened butter, unsalted (1 1/2 sticks) 
  • 1 cup brown sugar 
  • 1 large egg 
  • 2 tablespoons of pure vanilla extract 
  • 4 cups confectioner's sugar 
  • 3 tablespoons lemon juice 
  • 1/3 cup water


1. Mix together flour, baking powder and salt. Set aside.

2. In another bowl beat together butter and brown sugar.

beat at medium speed until you get this texture:

3. Add one egg and vanilla extract:

4. Take the flour mixture you set aside and slowly add to your wet mixture. Mix until well combined.

5. Refrigerate for one hour.

6. Preheat the oven to 350 degrees Celsius. Place a baking sheet on a baking tray (unfortunately I ran out and used aluminum foil instead... it took my cookies a lot longer to bake).

You can either choose to roll out the dough in a large disc and use cookie cutters, or you can roll into balls and use a plastic spoon to press into a flatter shape. Ensure all cookies are the same thickness so they cookie evenly.

7. While these are baking, mix together the confectioner's sugar, lemon juice, and water to create your lemon glaze:

8. Remove from the oven once the cookies are golden brown around the outside.

9. Add your lemon glaze mixture and allow to cool for 20 minutes.

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