Food Recipes Glazed Lemon Cookies 3.9 (843) 25 Reviews Like tart lemonade in cookie form, these glazed sweets hit all the right notes. By Sara Quessenberry Sara Quessenberry Sara Quessenberry is a recipe developer, food stylist, and cookbook author with nearly two decades of experience in the culinary arts. She was a food stylist and recipe developer at Real Simple for five years. She's currently the food director at doitDelicious.com. Highlights: * Food director at doitDelicious.com * Collaborates with Jessica Seinfeld on recipes for her cookbooks and website * Wrote an award-winning cookbook, The Good Neighbor Cookbook Real Simple's Editorial Guidelines Updated on October 27, 2016 Print Share Share Tweet Pin Email Whisk confectioners’ sugar, lemon juice, and lemon zest together to make the tasty glaze topping. Get the recipe. Photo: Kana Okada Hands On Time: 20 mins Chill Time: 30 mins Bake Time: 20 mins Total Time: 1 hrs 45 mins Yield: 48 cookies Jump to Nutrition Facts Jump to recipe This recipe has holiday season written all over it. An easy slice-and-bake dough guarantees perfectly round cookies, and the creamy tart glaze sets in just 15 minutes, making these treats ideal for toting to holiday parties and get-togethers. Once you've formed the dough into logs, you can freeze it for up to two months. Make a few batches way in advance to cut down on prep time, and then slice, bake, and glaze the cookies the night before you need them. Bonus: Sneaking a few warm ones is guaranteed to elevate your holiday spirit level. How to Host a Cookie Exchange or Swap Ingredients ¾ cup (1.5 sticks) unsalted butter, at room temperature ¾ cup granulated sugar 2 large egg yolks ½ teaspoon pure vanilla extract ¼ teaspoon kosher salt 2 cups all-purpose flour 1 cup powdered sugar 2 tablespoons fresh lemon juice, plus more if necessary 1 teaspoon grated lemon zest Directions With an electric mixer, beat butter and granulated sugar until fluffy. Add egg yolks, vanilla, and salt, and then beat to combine. Gradually add flour, mixing until just incorporated. Divide dough in half and shape into 1¼-inch-diameter logs. Wrap in wax paper and refrigerate until firm, about 30 minutes. Heat oven to 350°F. Slice logs into ⅜-inch-thick pieces and space them 1½ inches apart on parchment-lined baking sheets. Bake until lightly golden, 16 to 20 minutes. Let cool on baking sheets for 5 minutes, and then transfer to cooling racks to cool completely. In a small bowl, whisk powdered sugar, lemon juice, and zest until it forms a thick but pourable glaze (add more lemon juice if necessary). Dip the top of each cookie into the glaze and let set, about 15 minutes. Chef's Notes To wrap: Give a nut tin a second life. Wipe it clean with a damp towel, then peel off the label. Tie a bow with extra-wide ribbon to hide any glue remnants. Note: If nut allergies are a concern, use a coffee can instead.To freeze: Instead of refrigerating the dough, freeze the logs for up to 2 months. To bake, follow the recipe instructions, cutting and baking the dough from frozen, and use the upper end of the time range. Print Nutrition Facts (per serving) 68 Calories 3g Fat 10g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 68 % Daily Value * Total Fat 3g 4% Saturated Fat 2g 10% Cholesterol 16mg 5% Sodium 11mg 0% Total Carbohydrate 10g 4% Total Sugars 6g Protein 1g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.