I was browsing Pinterest the other day and came across this recipe and knew I had to make it right then. Those of you who have experienced the extremely addictive attributes of Pinterest know how monumental this is. I’d like to say that I repinned the recipe, and then got up and made it immediately.

That would be a bit of an exaggeration though. I actually repinned the recipe, spent another 45 minutes wasting time considering all the ways I could be improving my life, and then I got up and made lemon cookies. That’s pretty much how Pinterest works.

Back to the cookies. We decided that they tasted like lemon pound cake in cookie form. In other words, they are amazing. Normally, recipes like this aren’t lemon-ey enough for my taste, but this was perfect. One last note: the recipe says to cook for 9-11 minutes- I cooked mine for 11 minutes and they were perfect, but if your oven cooks hot, definitely keep an eye on them. You do not want them to brown! If you think they might be done, pull them out- they’ll cook a bit more on the cookie sheet.

Glazed Lemon Cookies

Ingredients:

2 cups + 2 Tbsp all-purpose flour

1 Tbsp cornstarch

1/2 tsp baking soda

1/2 tsp salt

3/4 cup butter, softened

1 1/4 cups granulated sugar

Zest of 2 lemons (about 1 1/2 Tbsp)

1 large egg

1 large egg yolk

2 Tbsp fresh lemon juice

1 1/2 tsp vanilla extract

Lemon Glaze:

1 cup powdered sugar

2 Tbsp fresh lemon juice

Zest from 1 lemon

Directions:

Preheat oven to 350 degrees.

In a mixing bowl, whisk together flour, cornstarch, baking soda and salt, set aside. In the bowl of an electric stand mixer fit with paddle attachment, whip together butter, sugar and lemon zest on medium-high speed, until mixture is pale and fluffy, about 3 minutes. Blend in egg, then egg yolk. Mix in lemon juice and vanilla extract. Slowly add in dry ingredients and mix just until combined. Scoop dough out by the heaping tablespoonfuls, form into balls and drop onto parchment paper lined baking sheets.

Bake in 350* oven for 9 – 11 minutes. The cookies should not brown.

Allow cookies to cool on baking sheet several minutes before transferring to wire rack to cool. Drizzle cooled cookies with Lemon Glaze (you can do this while they are still slightly warm if desired).

Store in a single layer in an airtight container.

Lemon Glaze:
In a small mixing bowl, whisk together powdered sugar and enough lemon juice to reach a drizzle-able consistency (about 2 Tbsp). Zest in lemon zest. Drizzle over cookies and allow glaze to set at room temperature.

Makes approximately 3 dozen cookies.

Recipe Source: Cooking Classy – modified slightly.

Jordan