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Prep time
30 minutes
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Cook time
20 minutes
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Makes
2 dozen large
Author Notes
A bright lemony cookie with a tart glaze for extra pop. —Amy
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Ingredients
- Cookie dough
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1/2 cup
(1 stick) butter
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1 cup
light brown sugar
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3 tablespoons
white sugar
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1
large egg
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1 tablespoon
lemon juice, freshly squeezed
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1 3/4 cups
all purpose flour
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1/2 teaspoon
salt
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1/2 teaspoon
baking soda
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1/2 teaspoon
baking powder
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1 cup
white chocolate chips
- Lemon glaze
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1 cup
powdered sugar
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2 tablespoons
lemon juice, freshly squeezed
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1 teaspoon
almond extract
Directions
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Preheat oven to 300°F. Place the butter, brown sugar and white sugar in an electric mixer fitted with a paddle attachment. Cream them together for 2 minutes. Add the egg, lemon juice and zest. In a small mixing bowl, sift the flour, salt, baking soda and baking powder together. Add the flour mixture to the butter mixture in three batches. Using a spatula, fold in the white chocolate chips.
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Drop the cookies on a parchment lined cookie sheet using a 1 ounce scoop. Flatten the dough slightly. Bake for 20 minutes or until the edges of the cookies are light brown. Cool completely.
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While first batch of cookies is baking, prepare the glaze. Combine powdered sugar, lemon juice and almond extract and stir into a smooth glaze. Drizzle over cooled cookies and allow to set for about 20 min.
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