Ingredients
For the Cookies
- 1/2 cup butter, unsalted at room temperature
- 3/4 cup granulated sugar
- 1 egg
- 2 tablespoons fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Glaze
- 2 cups powdered sugar
- 2 tablespoons fresh lemon zest
- 1/4 cup fresh lemon juice
Nutrition Information
Serving size: 1 cookie
Calories: 140
Carbohydrate: 25g (8%)
Total Fat: 4g (6%)
Saturated Fat: 2.5g (13%)
Trans Fat: 0g
Cholesterol: 20mg (7%)
Sodium: 80mg (3%)
Dietary Fiber: 0g (0%)
Calcium: 0%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
Preheat the oven to 350º F. Line two baking sheets with parchment paper or silicone mats and set aside.
In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Add the egg and mix well. Add the lemon zest, juice, and extract, and beat until combined. In a separate bowl, whisk together the flour, baking soda, and salt. Slowly beat the dry ingredients into the wet ingredients and beat until combined.
Drop the dough by tablespoons onto the prepared baking sheets, about one inch apart. Bake for 15 minutes, or until the edges start to brown, rotating the sheets halfway through.
Let the cookies cool on the sheets for a few minutes, then transfer them to a wire rack to cool completely.
Make the glaze by whisking all of the ingredients in a small bowl until smooth. Drizzle the glaze over the cookies and let set for 1 hour.
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