Glazed Lemon Cookies

  • Yield 5 dozen

A simple lemon cookie topped off with a light lemon glaze.

It is important to apply the glaze to the cookies when they are still very warm so it will spread easily and thinly.


2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon grated lemon zest plus extra for garnish
1 cup (2 sticks) margarine
2 -- eggs
1 tablespoon plus 1/4 cup lemon juice
2 1/2 cups confectioners' sugar


  1. Preheat oven to 400F.  Mix flour, sugar, cream of tartar, baking soda, salt, 1 tablespoon lemon zest, margarine, eggs and 1 tablespoon lemon juice with electric mixer at low speed until well blended, scraping the bowl frequently.  Drop by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.  Bake for 6 to 8 minutes or until the edges are light brown.
  2. Mix confectioners' sugar and remaining 1/4 cup lemon juice in a small bowl.  Spread over warm cookies and garnish with additional lemon zest, if desired.

Recipe reprinted with permission from Joseph Kushner Hebrew Academy’s The Kosher Palette II(Livingston, New Jersey, 2006).




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