Lemon Cookies with Glaze

These little lemon cookies with glaze are a cross between madeleines and lemon pound cake. They are easy to freeze for later, and they make great potluck cookies. Enjoy! Store in airtight container for up to 1 week.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 131 Calories

Ingredients

• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 ½ cups white sugar
• ½ teaspoon baking soda
• 3 cups all-purpose flour
• 1 cup unsalted butter, softened
• 2 large eggs
• 1 ½ tablespoons fresh lemon juice
• 2 teaspoons grated lemon zest
• 1 ½ tablespoons milk
• 1 ½ cups powdered sugar
• 1 cup light sour cream

Recipe Instructions

Step 1

Whisk flour, baking powder, baking soda, and salt together in a large bowl.

Step 2

Cream sugar and butter together with an electric mixer on medium speed until fluffy. Add eggs, one at a time, mixing until incorporated. Reduce speed to low and beat in sour cream and lemon zest. Add flour mixture and mix until combined.

Step 3

Refrigerate dough until slightly firm, about 1 hour.

Step 4

Adjust oven racks to upper-middle and lower-middle positions and preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.

Step 5

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing cookies 2 inches apart.

Step 6

Bake until just golden around the edges, about 15 minutes, switching and rotating sheets halfway through baking time (one sheet of cookies took about 12 minutes, the other sheet ended up taking 16 minutes). Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.

Step 7

While cookies cool, mix powdered sugar, lemon juice, milk, and lemon zest for glaze together and lightly drizzle cookies when they are almost completely cooled.