Lemon Sugar Pastel Glaze (Printable version)

Delicate lemon sugar cookies, topped with pastel glaze, perfect for a springtime treat or festive celebration.

# What you need:

→ Cookies

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon fine sea salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 tablespoons fresh lemon juice
08 - 1 tablespoon finely grated lemon zest
09 - 1 teaspoon pure vanilla extract

→ Glaze

10 - 1 1/2 cups powdered sugar, sifted
11 - 2 to 3 tablespoons milk
12 - 1 tablespoon fresh lemon juice
13 - Food coloring: pastel pink, blue, yellow, or green

# Steps to follow:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking powder, and sea salt in a medium bowl.
03 - Using an electric mixer, beat softened butter and granulated sugar in a large bowl until pale and fluffy, approximately 2–3 minutes.
04 - Blend in egg, lemon juice, lemon zest, and vanilla extract until fully incorporated.
05 - Gradually mix dry ingredients into wet mixture, blending until just combined.
06 - Scoop tablespoon-sized dough balls onto prepared baking sheets, spacing them 2 inches apart. Flatten each ball slightly.
07 - Bake for 10–12 minutes, until edges are lightly golden. Cool on trays for 5 minutes, then transfer to a wire rack to cool completely.
08 - Whisk powdered sugar, milk, and lemon juice in a bowl until silky and smooth. Adjust texture by adding more milk if needed.
09 - Divide glaze into bowls and tint each with a drop of pastel food coloring.
10 - Dip cooled cookies into glaze or drizzle over tops. Allow glaze to set for at least 20 minutes before serving.

# Expert tips:

01 -
  • These lemon sugar cookies melt in your mouth and burst with spring flavor, like a secret treat I sneak for myself.
  • The pastel glaze almost feels too pretty to eat, making them irresistible at gatherings and impossible not to share.
02 -
  • Trying to rush cooling will make the glaze run—learned this after gooey puddles covered the counter!
  • Don't overwork the dough; the cookies stay soft only if you handle them gently.
03 -
  • Soft butter is non-negotiable—cold butter ruins the dough’s airiness.
  • Let the glaze drip off the cookie for a second before placing it on the rack—a little patience makes a perfect finish.
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