So, Easter is next weekend and I hope you are ready for your visit from the Easter Bunny. I think I have everything prepared, but I had one last decision to make. My family doesn’t do a big celebration on Easter. Just some hidden eggs and a small present from the Easter Bunny – and the family meal of course. So what treat should I make this year? My Sugar Glazed Lemon Cookies!
They’ll be perfect for Easter. Cookies are always a hit, and these are soft and super light. They have plenty of sugar, so are nice and sweet. Don’t worry. No sour taste at all. A tart cookie is a sad cookie!
A printable recipe for these cookies is available in my free printables library. Free you say? I do say free. All you have to do is sign up for my weekly newsletter in the sidebar and boom! Immediate access to my printable library. It includes a bunch of recipes and craft templates from my blog. If you are already a subscriber, you know where to find it. Lucky you!
Ingredients for Sugar Glazed Lemon Cookies
- 1 cup sugar
- ½ cup butter
- 1 egg
- 1 Tablespoon lemon zest
- 1 Tablespoon fresh lemon juice (I use one lemon and it covers the zest and juice)
- ½ teaspoon vanilla
- ¼ teaspoon baking powder
- 1/8 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups flour
- 1 ½ teaspoon hot water
- 1-2 cups powdered sugar (to sprinkle on top of cookies and make glaze)
Instructions for Sugar Glazed Lemon Cookies
- Preheat oven to 350°
- Mix butter and sugar together. Keep mixing. You’re still mixing, right? Keep mixing until it turns creamy like icing. At first it seems like this won’t actually happen, but trust me. Keep mixing and it will.
- Add egg, lemon zest, lemon juice, and vanilla. Try to stir away any lumps in your batter.
- Stir in baking powder, baking soda, and salt.
- Add flour a ½ cup at a time and combine.
- You will need a cookie scooper or spoon for this batter. I use my 1” cookie scooper. The batter is sticky and very runny. Space them out on a cookie sheet lined with parchment paper. The batter will spread out, but they bake nicely.
- Top each cookie with a sprinkle of powdered sugar and bake for 8-10 minutes. I typically remove these from the oven when the bottom just begins to turn.
- Remove from the oven and allow to cool completely.
- Mix the water with some of the powdered sugar until to thickness is the consistency of honey. It should be thin enough to pour off a spoon but thick enough to stay on the cookie. You can add hot water and powdered sugar until the thickness is right.
- Drizzle the icing across the cookies after they have cooled. This part is messy so I put paper towels under my cooling racks. That stuff sticks to the counter like glue!
That’s all there is to it! They are really light and perfect for an Easter treat. Please leave me any of your thoughts or questions below in the comments or as always, you can find me at [email protected]. Put your email address in my newsletter sign-up and I will deliver an email to you every week about what has been going on at ethelruth.com. I don’t want you to miss out on a thing! See you next time!