Lemon Cookies- a must bake recipe for your weekend

My lemon tree is still bursting with lemons and as long as I have beautiful yellow citrus on my kitchen table, I will continue to test recipes and plump up those around me with tasty treats. I decided to play around with a recipe from one of Giada's cook books, changing a few things to accommodate for the ingredients I had on hand and to see what happened... and what happened is pure deliciousness. 

Little mama helping me pick lemons from our back yard, while she takes care of her baby.. busy girl.

Little mama helping me pick lemons from our back yard, while she takes care of her baby.. busy girl.

This past Tuesday happened to be a slower afternoon for me and since my baby wouldn't actually let me get any work done, we decided to bake. "We" because she, my 9th month old, loves to hang out in the ergo with me while I'm in the kitchen, not so much if I try to do laundry or pick up the house, the kitchen seems to be her place (signs of what's to come..maybe?). So "we" got our bake on.

Chef Shayna's Lemon Cookies- a must try!

These cookies are more fluffy than crispy, almost like a perfect mini cake. The lemon glaze, once dried, makes a nice top layer that gives a perfect crunch when you bite into it. I suggest whipping up a batch of these cookies and walking some over to your neighbor. You both will be in a better mood.

Lemon Cookies & Lemon Glaze adapted from Giada De Laurentiis

  • 3 Cups AP flour
  • 1 tsp Baking Powder
  • 1 tsp Salt
  • 1/2 cup Buter, softened
  • 2 cups granulated sugar
  • 2 eggs
  • 14 oz sour cream
  • zest of 1/2 lemon
  • 3 TB freshly squeezed lemon juice (about 1 lemon)

Lemon Glaze

  • 1.5 cup powdered sugar
  • zest of 1 lemon
  • 3 TB lemon juice
  1. Preheat oven to 375 degrees
  2. In a medium bowl, combine flour, baking powder, & salt and set aside.
  3. In the bowl of a stand mixer, combine butter and sugar until light and fluffy. Add the eggs, 1 at a time, until well combined. Stir in sour cream, lemon zest and juice. Stir in dry ingredients. 
  4. Spoon 1.5 TB of the dough onto 2 lined baking sheets. Bake for 15 minutes until the edges or slightly golden brown. Remove from the oven and let cool on the baking sheets for 15 minutes.
  5. While they cool prepare the glaze by combining the powder sugar, lemon zest and juice in a small bowl, making sure to stir out any clumps of sugar. Spoon the glaze onto each cookie and spread with the back of the spoon. Let the glaze harden for a few hours, or until you just can't wait to eat one.