1-Gathering and Mixing the Ingredients: Start by combining the dry ingredients in a bowl: 1 3/4 to 2 cups all-purpose flour, 1 tablespoon cornstarch, 1/4 teaspoon salt, 1/4 teaspoon baking powder, and 1/8 teaspoon baking soda. This mix ensures your cookies have the right lift and texture. In another bowl, beat 1/2 cup softened unsalted butter and 1/2 cup granulated sugar until they’re fluffy and light.

2-Gathering and Mixing the Ingredients: Next, add in 3 tablespoons Meyer lemon juice, 1 tablespoon Meyer lemon zest, and 1 large egg yolk to the butter mixture, blending until smooth. Gradually mix the dry ingredients into the wet ones to form a dough, being careful not to overmix. For more ideas on citrus treats, check out this external guide on glazed lemon cookies, which can inspire your baking.

3-Shaping, Baking, and Glazing: Roll the dough between parchment paper to about 1/4-inch thickness and freeze it for at least 20 minutes to make it easier to handle. Cut the dough into 2-inch shapes and bake at 325°F (162°C) for 12 to 14 minutes until the edges are lightly browned. Let the cookies cool completely before moving on.

4-Shaping, Baking, and Glazing: For the glaze, whisk 2 cups confectioners’ sugar with 2 to 3 tablespoons Meyer lemon juice until it’s spreadable, then stir in 1 tablespoon Meyer lemon zest. Spread this over the cooled cookies and let it set. The total preparation time is about 54 minutes, with 40 minutes for prep and 14 for cooking, so it’s quick for a fresh batch. These steps highlight how simple this lemon cookies recipe can be, even for busy parents or students.