Lemon Meltaway Cookies from The Domestic Rebel

Lemon Meltaway Cookies - made dough November 3, 2023 from The Domestic Rebel 

1 cup (2 sticks) unsalted butter, room temperature

3/4 cup granulated sugar

1 large egg

zest of one medium lemon

1/2 teaspoon baking powder

1/4 teaspoon salt

2 cups all-purpose flour

Lemon Icing

2 cups confectioners' sugar

3 tablespoons fresh lemon juice

1. Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 1 minute. Add egg and lemon zest; mix until combined, about 30 seconds.
3. Add baking powder and salt, mix to combine. Add flour, 1/2 cup at a time, mixing on low speed until just combined.
4. Portion into small dough balls and flatten slightly. Evenly space on baking sheet. Bake for 8-10 minutes until edges are set and middles no longer look raw. Let rest on baking sheet for 5 minutes then transfer to wire rack to cool completely.
5. Make the glaze: in a medium bowl, whisk together the confectioners' sugar and lemon juice until well combined. Spread glaze on tops of cooled cookies and let glaze set.

Most lemon cookies typically use the zest to flavor the cookie dough but few need the lemon juice so you end up with a naked lemon missing its yellow skin and only left with the white pith. Unless you use the juice to make the glaze. Problem solved.

I liked this cookie and it's perfect when you need a simple, no-fuss lemon cookie for your table. It's not too sweet or too tart and the texture is not too light or too dense. It's a good "tea cookie". If you want the glaze to set (and I do), keep a light hand in adding the lemon juice. Whisk it with the powdered sugar and stop when the glaze is still a little on the thick side so it'll set once it's drizzled or spread over the cookie. If you use too much juice, add more powdered sugar until it's the consistency you want.