Glazed Lemon Cookies

It was a marvel baking these. First thing I noticed was that the cookie dough, or rather batter, was really light and airy. It had the consistency just like mashed potatoes'. 

I put in the middle rack to bake, and the top didn't even brown, although the bottom was pleasantly golden. For the second batch, I put the tray in the upper slot so the tops would take on a golden hue. No such luck. They remained a pale pale yellow, almost white.

I failed to take a photo of the tops sans glaze. :( They were these smooth, light surface that I was afraid to pick one up to glaze. 

Once glazed, they looked soooo cute! Did you guys see the hardened glaze drips on the photo above? They were absolutely yummy! The tartness of the glaze complemented the buttery flavor of the cookie. These didn't feel like those chewy cookies at all. Rather, they were more like tea cookies. Perfect for afternoon tea breaks. :)

Recipe was adapted from The Cupcake Bandits, but I omitted the zest as some people (me and my family included) don't like zests in their cookies and instead added lemon juice. The Cupcake Bandit's recipe also used 1 cup powdered sugar and 4-5 tsps. fresh lemon juice for the glaze but I find the amount of sugar too much for the cookie so I halved it. Posted below is my version of Lemon Glaze Cookies. try it and let me know how you did okay? :)

Glazed Lemon Cookies

Yields: About 35 medium cookies

Ingredients:

For the cookies:

• 2 1/4 cups all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 3/4 granulated sugar
• 2 Tbsp. lemon juice
• 1 cup unsalted butter, at room temperature
• 1 egg
• 3/4 tsp. vanilla extract 

For the glaze:

• 1/2 cup powdered sugar
• Juice of half a lemon 

Preparation:

1. Preheat oven to 350˚F. Line baking sheet with parchment paper, or if you're like me, just use your silicon baking mat. 
2. Combine flour, baking powder, and salt in a bowl and whisk until thoroughly mixed.
3. In another mixing bowl, add lemon juice to the butter and cream together with the sugar until light and fluffy. 
4. Beat in egg and vanilla extract. Mix until smooth. 
5. As with my practice, set aside the mixer and get your spatula. Add in the flour in two increments to the butter mixture, making sure there is no flour visible before adding the second increment. Do not overmix. I don't make it a habit to use the electric mixer once I add in my flour because it's really easy to over mix.
6. Scoop dough using a small ice cream scoop onto the baking sheet and place the dough two inches apart. Flatten with your fingers (or you can use your palm but the dough is quite sticky) until you get your desired thickness. As per my experience, the cookies didn't spread while baking.
7. Bake for 12-14 minutes (I did 12) or until cookies are just set and the bottom and sides are golden brown. 
8. Cool cookies on baking sheet for 2 minutes then transfer to a wire rack to cool completely.
9. In a medium bowl, sift the powdered sugar into the lemon juice and stir until no lumps are left. 
10. Dip each cookie into the lemon glaze and let cookies sit until icing has set. I dipped the whole cookie top, dripped off the excess, then turned the cookie in a clockwise (but you can also do counter-clockwise) roll so the icing is distributed even to the edge.

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