Glazed Lemon Cookies - Cooks Illustrated

Published March 1, 2003.

What is the secret to a delicate lemon cookie that is fragrant and brightly flavored yet without artificial or harsh undertones?

The Problem

Store-bought lemon cookies are often saccharine-sweet and artificial tasting, with a thin veneer of frosting and a barely detectable lemon flavor that's more reminiscent of furniture polish than fruit.

The Goal

A cookie with the perfect balance of lemony zing and rich, buttery sweetness.

The Solution

Start with all-purpose flour for a cookie that is toothsome and tender. Use an egg yolk instead of a whole egg for even more tenderness, and 1/4 teaspoon of baking powder for just the right amount of airy crispness. Use a combination of lemon juice and zest, grinding the zest with the sugar for bold lemon flavor without harshness. Combine cream cheese, lemon juice, and confectioners' sugar for a quick and tasty glaze.

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