Lemon Glazed Cookies

Spring has definitely arrived! And with it warmer days, longer days and beautiful flowers and veggies sprouting!

These cookies are the perfect kind of spring cookie! Light, refreshing and the perfect amount of tartness from lemon zest in the cookie and lemon juice in the glaze. They have an amazing texture, sort of cake-y and extremely moist. They’re almost like little lemon pillows of goodness. 😉

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The key to their pillow softness is not to over bake! So watch them carefully!!

Ingredients:

recipe from: laurenslatest.com

1/2 cup butter, softened
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla
1 teaspoon lemon zest
1 3/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup milk + 1/2 teaspoon vinegar (I used 1/2 c. buttermilk)

for the glaze–
1/4 cup fresh lemon juice
3/4 cup granulated sugar

Directions:

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.

In large bowl, cream butter and sugar together until light and fluffy. Stir in egg, vanilla and lemon zest. Scrape sides and whip again. Measure out all dry ingredients and pour into batter. Slowly mix while streaming in sour milk. Stir until just combined. Scrape sides and mix again by hand to ensure batter is smooth and evenly mixed. Scoop onto prepared baking sheets and bake 6-9 minutes or until bottoms of cookies are barely browned.

While cookies are baking, stir lemon juice and sugar together to make glaze. Once cookies come out of the oven, immediately spoon glaze over top hot cookies. Cool 3 minutes and remove cookies onto cooling rack. Serve. Store any extra cookies in airtight containers for up to 3 days.

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