There's nothing better than these homemade lemon cookies with a delish lemon glaze! The homemade lemon syrup makes these even more delish!

Get tons of inspiration in Sweet Paul Magazine:



Makes 11

cookies:
1⁄2 cup of butter (1 stick), slightly softened
1 cup light brown sugar, packed
2 large egg yolks
1⁄4 cup lemon syrup (see recipe)
1⁄2 teaspoon baking powder
2 cups all-purpose unbleached flour
1⁄2 teaspoon cardamom, ground
1⁄4 teaspoon black pepper, ground
1⁄2 teaspoon Maldon sea salt

Lemon Syrup:
1⁄4 cup lemon juice
1⁄4 cup granulated sugar

Lemony Glaze:
2 cups confectioners’ sugar
1⁄4 cup lemon juice
  1. For the cookies, Heat oven to 375°F.
  2. Cream the butter and brown sugar in a standing mixer on medium-high speed about 2 minutes.
  3. Add the egg yolks and beat on high speed for about 2 minutes until thoroughly incorporated, light, and fluffy.
  4. Add the cooled syrup and beat on medium high for 1 minute, making sure syrup is mixed in thoroughly.
  5. Combine flour, spices, and salt in a medium bowl, then add to the rest of the dough and mix to combine, about 30 seconds.
  6. Scoop dough into a 2 oz ice cream scoop (or a 1⁄4 cup) and place on a parchment paper lined cookie sheet.
  7. Bake for 11–12 minutes until edges are golden brown.
  8. Let cool on wire rack.
  9. When cool, glaze cookies by dipping tops into lemony glaze.
  10. For the lemon syrup: In a small saucepan heat the lemon juice and granulated sugar over medium heat until sugar has dissolved—about 2 minutes (you should have about ¼ cup of syrup). Set aside to cool before using.
  11. For the glaze: In a small bowl whisk confectioners’ sugar and lemon juice until smooth.

TIP:

Use an ice cream scoop to portion your cookies to make sure they are the same size.



There's nothing better than these homemade lemon cookies with a delish lemon glaze!
Photography by Alexandra Grablewski

Made it? Tell us about it–