Can I use bottled lemon juice instead of fresh?

Absolutely, While fresh lemon juice gives the brightest flavor, bottled works in a pinch - just add an extra teaspoon of zest to boost that citrus kick. I've used both, and honestly, guests never notice the difference once the glaze sets.

How long does the glaze take to set?

The glaze firms up in about 30 minutes, but I give it a full hour if I'm stacking cookies. Here's my test: gently touch the glaze - if your finger comes away clean, it's set. Hot tip: Rushing this step leads to fingerprint cookies (ask me how I know).

Why are my cookies spreading too much?

Ah, the classic cookie conundrum. Usually means your butter was too soft or the dough got too warm. Next time, chill the dough for 15 minutes before baking. Also, check your oven temp - an oven thermometer is a baker's best friend.

Can I freeze these cookies?

You bet, Freeze unglazed cookies for up to 3 months in an airtight container. Thaw at room temp, then glaze when ready to serve. The glaze itself doesn't freeze well, so always add it fresh.

My glaze is too runny - help ?

No stress, Just whisk in more powdered sugar a tablespoon at a time until it ribbons off your spoon. Too thick? Add lemon juice drop by drop. The perfect consistency should be like honey - thick but drizzle-able.

Tangy Lemon Glaze Cookies Ready in 30 Minutes -

Name: Tangy Lemon Glaze Cookies Ready in 30 Minutes
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1 large egg; 1 tbsp lemon zest; 1 tbsp lemon juice; 1/4 tsp salt; 1/2 tsp vanilla extract; 1 cup powdered sugar (for glaze); 2 tbsp lemon juice (for glaze)

Tangy Lemon Glaze Cookies Ready in 30 Minutes

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Sweet and tangy lemon glaze cookies that are soft and chewy.

Author: RecipeZest
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

Ingredients

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1 cup all-purpose flour
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 tbsp lemon zest
1 tbsp lemon juice
1/4 tsp salt
1/2 tsp vanilla extract
1 cup powdered sugar (for glaze)
2 tbsp lemon juice (for glaze)

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Instructions

Preheat oven to 350°F (175°C).
Cream butter and sugar until light and fluffy.
Add egg, lemon zest, lemon juice, and vanilla extract. Mix well.
Gradually add flour and salt. Combine until dough forms.
Drop spoonfuls of dough onto a baking sheet.
Bake for 10-12 minutes until edges are golden.
Cool cookies on a wire rack.
Mix powdered sugar and lemon juice for glaze.
Drizzle glaze over cooled cookies.
Let glaze set before serving.

Notes

For extra tang, add more lemon zest.
Store in an airtight container for up to 3 days.
Glaze thickens as it sets.

Find it online: https://recipeszest.com/lemon-glaze-cookies-recipe/