This recipe for luscious cookies that combines chocolate and quality vanilla will quickly become a family favorite.
| Prep Time: | 45 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 55 mins |
| Servings: | 24 |
| Yield: | 24 cookies |
Ingredients
- 4 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 2 cups unsalted butter at room temperature
- 1 cup confectioners’ sugar
- 2 tablespoons fresh lemon juice
- 6 tablespoons unsalted butter, melted
- ⅓ cup lemon juice, or more to taste
- 3 cups confectioners’ sugar
- lemons, zested
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Sift or whisk flour, salt, and baking powder together in a bowl.
- Place butter in a large mixing bowl; beat with a wooden spoon until very creamy. Add confectioners’ sugar, lemon juice, and flour mixture; mix until well combined.
- Roll dough out on a lightly floured surface to 1/4-inch thickness. Cut into rounds using a round cookie cutter. Transfer cookies to ungreased baking sheets.
- Bake in the preheated oven until cookies are light brown on the bottom but still very light on top, about 10 minutes. Allow cookies to cool on the baking sheets for about 2 minutes before transferring to wire racks to cool completely.
- Whisk melted butter and lemon juice together in a small bowl. Add lemon zest and whisk again. Whisk in confectioners’ sugar 1 cup at a time. Add more lemon juice if necessary for a thin consistency.
- Dip the top of each cookie in glaze and transfer to a wire rack placed over waxed paper or parchment paper. Allow cookies to sit until glaze has set, about 2 hours.
- Store cookies in an airtight container between layers of waxed paper.
- Cookies will stay fresh in an airtight container for up to 1 week.
Nutrition Facts
| Calories | 317 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 12 g |
| Sodium | 62 mg |
| Sugars | 20 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Husband loves them. 1 thing. I was checking them – watching for the browning but they never browned at the edges – just underneath. I baked them for 20 minutes so thought they would be way crisp but they weren’t – they were just right. Who knows why but this worked for me. Also, I used a small cookie cutter and got about 50 cookies. I like small cookies and the recipe did not say the size. They do look about the same size as the picture in the video.
0/10.
Followed the recipe, I thought the cookies were bland until I put the glaze on them!! WOW my family loved them, I used a very sharp biscuit cutter and everybody thought I had bought the cookies.
The cookies are deliciously short, but next time I will use a bit more lemon juice and zest for a sharper taste. The glaze is delicious, I’ll halve it next time- I have so much left over! The only reason I didn’t give it 5 stars is because the glaze isn’t quite as smooth as I thought it would be even though I whisked it quite a lot. I hardly have any left to save; my family ate them off the cooling rack. I will definitely make them again!
amazing, don’t skip glaze and I added a bit of lemon extract to the cookies to get more lemon and it worked amazing
I made changes and switched the lemon for orange juice and orange zest. The cookies were delicious. Next batch I’ll add chopped cranberries. I think it will be even better. The family loved them.
Love this recipe! Definitely use unsalted butter, I made it both ways with salted butter and with unsalted. Both are good, but I prefer with unsalted butter. Love the flavor. I’m going to try to make these with the lemon zest in the cookie itself as well as in the icing. Trying to stay away from sugar as much as possible. My cook time was about 11 minutes sometimes 12, so probably just my oven. I make these for the cookie corner for my church and everybody loves them. Thank you for the recipe. This photo was taken before they are iced. Also I hate to roll out cookies, so I scooped with a medium cookie scoop and pressed down With damp fingers and then with a damp saucer. This is dough is very user-friendly.
I doubled the recipe and doubled the amount of lemon juice. I shaped the dough into a tube shape then wrapped the dough in plastic wrap. I sliced and baked as needed the following days. Very tasty – Similar to Trader Joe’s lime cookies.
Amazing! These are dangerous. I just made them and ate three. I cut the recipe in half to save time (and butter), but accidentally used the full cup of sugar in the dough. I think that made them better. Based on reviews saying the cookie was bland w/o the glaze, I went ahead and used the full amounts for salt, baking soda and lemon, too. Made glaze as normal, but left out lemon zest. They were phenomenal! Thanks for sharing the recipe!
These are melt in your mouth wonderful. A few things I did, use room temp butter (important), a hand mixer to cream butter and remaining ingredients per recipe. I did sift all the dry and added some zest to the dough. Instead of rolling and cutting, I put the dough clear wrap in a log shape. Chilled the dough and sliced it. I only used half of the glaze, it was so good.
Made exactly as is, very yummy! The cookies alone are not bland, but not very lemony. So the glaze is a must for the lemon flavor.
Followed recipe exactly, I found them bland before the glaze was put on, wasn’t at all impressed
They were great, the balance between sweet and sour were perfect.
I followed this recipe precisely and these cookies came out PERFECTLY. I took them to a gathering and not one cookie was left over. Everyone raved about them. They took a little more time than I am used to devoting to cookies, but it was worth it. Five star recipe for sure.
These were fantastic. The glaze was so yummy!!!
Oh my word these are good. Wouldn’t change a thing. Will absalutly be making these again and again.
These are fabulous!!! A huge hit with the family!
I am not a very good cook but I followed the recipe exactly and they came out great. I have two questions… What size cookie cutter is intended for this because mine came out a little bit small. And the other question is about the glaze – mine wasn’t as pretty as the picture. Was I supposed to have sifted it first? Anyway this will be a recipe I try again and again until I get it right!??? My family Loved these!
DERRRRR-LICIOUS! I didn’t change the recipe one bit. It is delightful!!!
The texture and taste of these is amazing!
Yummy.