Chewy Glazed Lemon Sugar Cookies

Chewy Glazed Lemon Sugar Cookies from www.laurenslatest.com

I think I need to stop baking cookies. And all things lemon.

I cannot cannot cannot hold myself back.

If you’re new to following my blog, you’ve probably come to know my hatred for sweet pickles, my addiction to stuffing mushrooms and my affinity for all things lemon. It’s a problem?!

Ok, only a problem if you’re trying to not eat sugar….which I am. {–>WHY did I agree to this again? Oh, for my health? OH YEAH.}

SonofaSweetMotherZacEfron.  

Needless to say, I had a bunch of cookies the other day. And they were tasty as ever. And my trainer had a heart attack.

J/K.

I had the heart attack.

But, you would give into a sweet, chewy, freshly glazed lemon cookie too. I’m sure of it. And lucky for you, I’m posting the recipe today so you can indulge a little…..and make me feel better for eating 8 1/2 of them.

Here’s how you make them:IMG_0129Grab a stand mixer of choice and fit it with the paddle attachment. I’m using my new Artisan 5-qt. KitchenAid Stand Mixer in “ice”. I am in love with this color. It makes me think of spring 🙂

PS- you’re going to want to get an Instagram account/follow me on Instagram today…..I may or may not be giving one of these away. So yeah. Get on that. IMG_0037Start by creaming butter and sugar together until fluffy.

IMG_0048Stir in a little vanilla and lemon extract.

IMG_0050And some lemon zest too. Also note: my kitchen has stopped being a dark hole. #ohportland

IMG_0055Now we can stir in our dry ingredients and call this dough good to go!

IMG_0058 copyI love cookie dough, yo.

IMG_0066Scoop out your cookies. Obvs.

IMG_0070Now call the kids over and let them go to town: take a cup, dip it into a pile of sugar…

IMG_0073and flatten out your cookies.

IMG_0078Bake off these suckers and transfer them to a cooling rack. Now, you can eat these as is BUT…..

IMG_0095cookies are better with glaze. This glaze is just powdered sugar and lemon juice stirred together and drizzled over the top! After a few minutes, these will be dry and ready to eat 🙂

Chewy Glazed Lemon Sugar Cookies from www.laurenslatest.comHello, lover. I don’t know about you but I love chewy cookies. Especially lemon chewy cookies. My new faves 🙂 Give them a whirl today!

Have a great week!

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Chewy Glazed Lemon Sugar Cookies

Yield: 2 dozen

Prep Time:

Cook Time:

Total Time:

Ingredients:

  • 1/2 cup salted butter, softened
  • 1/2 cup granulated sugar + an extra 2 tablespoons
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 teaspoon lemon extract
  • zest of 1 lemon
  • 1 teaspoon baking powder
  • 1 1/2 cups all purpose flour
  • for the glaze-
  • 1 cup powdered sugar
  • 1 tablespoon lemon juice

Directions:

  1. Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone baking mat and set aside.
  2. Cream butter and 1/2 cup sugar together in stand mixer until light and fluffy. Stir in egg, vanilla, lemon extra and lemon zest. Scrape sides and mix again. Stir in dry ingredients until just combined. Scoop onto prepared sheets and flatten slightly with the bottom of a cup dipped in the remaining 2 tablespoons sugar. Bake 8-9 minutes, cool 2 minutes and transfer to cooling rack.
  3. Stir powdered sugar and lemon juice together until smooth. Drizzle over top of each cookie. After a few minutes, the glaze should dry and you can eat them ALL.

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  1. I think these are worth every bit of extra cardio I’d have to do after eating about 6 😉

    Reply
  2. These look positively perfect. That dough begs to be eaten straight from the bowl, too.

    Reply
  3. Love, Love Love anything and everything with lemon as well! I can’t wait to make them! Thanks Lauren!

    Reply
  4. Wow. These are amazing! I’d make an exception for the “no sugar” rule if I had these staring at me in my kitchen too!

    Reply
  5. Lauren, these cookies look amazing. Do you know if the unbaked cookie dough can be frozen? I want to make these, but the batch is too big for just me and my husband.

    Reply
    • I’d like to know if the dough can be frozen also!

      Reply
  6. I have three lemons in my fruit bowl, and I think i might just need to make these! I cannot resist either! Oh well :0) That glaze is gorgeous Lauren!

    Reply
  7. I’m all over the lemon thing. I made Lemon bread last week and shared so much of it that I had to make another one yesterday!….just for ME. So, i’m so making these this week…..and hiding them!

    Reply
  8. I’m in love with lemon too!!!!! and these cookies are making me want to rush home and bake them…and eat them…all lol. Such pretty pictures too, thanks for posting these 🙂

    Reply
  9. These are magnificent ! The willpower is nil,
    considering how moist and tasty they are. Thank
    you for the recipe, I am hooked!

    Reply
  10. These are delicious! I have found some like this at a restaurant and have been dying to replicate the recipe. This is it!

    Reply
    • I am hoping these are just like the one’s at Maggiano’s! Not sure if that is where you were referring or not but they are delicious and I’ve been looking to replicate them at home.

      Reply
      • I’ve never eaten there!! Hopefully they’re a close match? If not, they’re still really good 🙂

        Reply
  11. I only have unsalted butter… do I add 1/4 tsp salt to the recipe? ( I usually do keep salted butter in the house but am down to my last 1/4 stick)
    Want to make them today!

    Reply
    • You can skip the salt and they will be fine or add 1/4 teaspoon if you prefer. Hope you have tried them by now but wanted to give you that info.

      Reply
  12. Thank you for an amazing recipe! I made them for my family and they were devoured…my sister ate 6 in one sitting! 🙂

    Reply
  13. Lemon awesomeness!
    My husband is now my slave whenever I make these. Thanks!

    Reply
  14. I made these the other night and love them! I’m not so good at measuring sometimes…I doubled the recipe and then just used all the lemon juice from the lemon I zested, which maybe ended up being more liquid than necessary. i then had to keep adding powered sugar so the glaze wasn’t so runny. And very lemony! Which I loved, but if you don’t like lemon, this might be a bit much. Also, next time I might add poppyseeds to the batter. Thanks for the great recipe!

    Reply
    • Ok, I did make them again, and this time added poppyseeds into the batter at the end. Equally tasty!

      Reply
  15. Just finished making these and both my husband and I agree. They are very, very good! Thanks!

    Reply
  16. Can’t wait to make these! YUM!

    Reply
  17. Lauren,
    Hi ! I’m following you from Brazil! Love your recipes, and I have to tell you that I’m using some @ my business (a Coffee & Bakery Shop). People love them! Thanks for the wonderful recipes and comments!

    Reply
  18. thank you thank you thank you thank you!!!!! it was delicious!

    Reply
  19. Lauren! Rebekah made these with her friend yesterday and I absolutely Love them!! They are so amazingly soft!! And lemony!! : ) Thanks for the yummy recipe!

    Reply
  20. I don’t have a stand mixer (don’t throw eggs at me please LOL). Can I use a regular hand mixer?

    Reply
  21. These look delicious and I’ve got to try them. I love lemon! My question: About how much dough do you think you’re using for each cookie? A tablespoon, 2 tablespoons, a 1/4 of a cup? I’d like to know before I get started! Thanks!!!!!!

    Reply
  22. I can’t have dairy. Do you think I could use coconut oil instead of butter? If so would it be 1:1??

    Reply
    • Yes, that would work nearly as well and the ratio is exactly 1:1.

      Reply
  23. I can,t wait to try these cookies thank you for sharing. do you have a cookbook

    Reply
  24. If anyone has made these, how much dough are you putting on your baking sheet? It’s never mentioned!

    Reply

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