These amazing Super Soft Lemon Glazed Sugar Cookies literally are the best cookies for spring and summer!
Light and lemony…I wanted to eat them all.
These are delectable, thick, soft, pillowy bakery style cookies. Mmmm…sooo good!
I can’t even explain to you how good these taste, but you’ll have to make these and let me know if you’re on the same page.
You can taste the lemony sunshine bursting right through these cookies each time you bite into these delightful gems.
The yummy layer of sweet and tart lemon icing glaze on top makes it the ultimate lemon explosion cookie package.
So refreshing to taste and they are pretty easy to make.
The recipe makes approximately 18 cookies and I guarantee they will not last long if you take them to a party or let the family at ’em.
If you like soft cookies, you’ll definitely be in love with these
Seriously, I wanted to eat the whole dang batch and I’m a chocolate girl, but that doesn’t stop me from loving all the other desserts out there.
That’s why I’m here…sharing my passion for desserts and eating them all along the journey. LOL!
Just whip ’em up and devour!
Lemon Glazed Soft-Baked Sugar Cookies
Lemon Sugar Cookies
- 1/2 cup butter softened
- 1 cup sugar
- 2 eggs
- 1/3 cup almond milk you can use regular milk as well
- 1 tsp vanilla extract
- 3 ¼ cups flour
- 4 tsp baking powder
- 1/2 tsp salt
- Juice of half a lemon
- Optional: 1 Tbsp lemon zest *see notes
Lemon Icing Glaze
- 2 cups powdered sugar
- 3 Tbsp lemon juice (1 ½ lemons)
- 1 Tbsp almond milk or milk
- Preheat oven to 350 degrees.Lemon Sugar Cookies:In a bowl, sift together flour, baking powder, and salt, set aside.
In another bowl, using a mixer, cream together butter and sugar until light and fluffy. Add in lemon juice, milk, eggs, vanilla, almond milk and lemon zest optional and continue mixing until combined.Add 1/2 of the dry mixture to the wet mixture and mix. Add rest of the flour and mix together until combined.
Using a medium size cookie scoop, drop scooped cookies out on parchment paper lined baking sheet and bake about 8-10 minutes, or until cookies do not sink or imprint when lightly touched on top. Do not over-bake. Cookies should not be brown.Lemon Icing Glaze: In a shallow bowl, mix powdered sugar and lemon juice in a bowl. Add in milk and continue stirring until mixed well and it's a nice thick consistency, yet pourable.Dip cooled cookies in icing and allow to set on a cookie rack.
After icing has set, seal cookies for keep soft.
Recipe slightly modified from A Latte Food