Categories: Cookies
Ingredients
- 1/2 cup softened butter
- 3/4 cup white sugar
- 1 egg, beaten
- 1 Tablespoon lemon zest
- 2 teaspoons lemon juice
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 2/3 cups flour
- 1/2 cup whole milk
- 1/4 cup lemon juice
- 3/4 white (granulated) sugar
Directions
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Preheat oven to 350 degrees F., rack in the middle position.
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Beat the butter and the sugar together until they’re light and fluffy.
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Add the beaten egg, lemon zest, and lemon juice. Mix it all up together.
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Mix in the baking powder, baking soda, and salt. Mix well.
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Mix in half of the flour and half of the milk.
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Stir everything all up, and then add the remaining flour and the milk. Mix well.
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Drop by teaspoons onto an ungreased cookie sheet or one lined with parchment paper. Make these cookies small, about the size of a cherry. If you make them too large, they’ll spread out on the cookie sheet and crumble when you remove them.
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Bake at 350 degrees F. for 12-14 minutes.
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While the first pan of cookies is baking, mix up the topping.
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Heat the lemon juice just a bit in the microwave (The sugar will disolve more easily if the juice is warm. Add the sugar and stir it all up. Place the topping next to your wire cooling rack, along with a pastry brush.
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When the cookies come out of the oven, remove them to a wire rack with a piece of foil placed under it or, if you used parchment paper, just pull the paper with the cookies from the cookie sheet and onto the wire rack.
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Brush the topping onto the hot cookies. The faster you do this, the quicker the topping will dry into a glaze.