Lemony tart and sugary sweet, these Glazed Lemon Dimple Cookies give you the best of both worlds. A very refreshing cookie that’s the perfect summer treat or an end to a very savoury meal.
I love to cook and bake. It’s no secret. And, as much as I like to believe that I’m the perfect partner – right, John.e? – there’s one thing that I hear every single time I prepare a meal, a snack, or a treat. “It needs lemon,” he says.
Thanksgiving dinner and Christmas dinner needed lemon. French Fries needed lemon. Tofu and Bok Choi stir fry needed lemon. Ice cream needed lemon. Every. Damn. Time. I swear, he would put lemon on lemon if nobody was looking!
These cookies are so moist and chewy, and very, very lemony – but not the sour, pucker-your-lips and squint-your-eyes type of lemony. Just refreshingly lemony. And, oh so delicious! And, my favourite part is the sugary outside. They have a hard exterior, which is a result of the course sugar, and they remind me of one of those Easter eggs when you bite into them – hard on the outside, and soft on the inside.
One of the biggest disadvantages of food blogging is eating the food. It’s important to taste the food so that I can explain it in the post, but I always find that to be a little one-sided, so I like to push my baking and cooking onto someone other than me. And thank God too, because if I ate everything I made, I’d be the size of a house!
I love to give food away, and over the past few years, I have gotten really good at determining which food to keep in the fridge for John.e and McKenna, and which ones to give away. If there’s any meat or fish in the recipe, I take a portion out for myself and the rest goes. It’s usually split up and delivered to our neighbours.
If I prepare a pasta, rice, or potato dish – especially if it’s a casserole of some sort, I’ll save it. John.e and McKenna love leftovers and rice and potato dishes are great leftovers. Soups and stews usually get shared out too, because they usually make such large portions. It would take a week for us to eat it all.
Over 99% of the time though, anything that might fall under the category of dessert, like these Glazed Lemon Dimple Cookies, are given away as quickly as possible. John.e and McKenna both eat way too much sugar as it is, so I try my best to get rid of sugary things. Oftentimes, I will bring some to work, or John.e will take them to the office. I’ve even sent McKenna to school, or to a girls sleepover, with containers full of treats.
These cookies were shared with some of my coworkers, as well as John.e’s coworkers. I also packaged up some for our neighbours, and sent some off to some new friends of ours – Laura and Scott. Their daughter, Kate, is in a musical theatre group with McKenna and we all share the responsibility of getting the two girls to practice and back home again. In my defence, it was Laura who started the sugary-exchange first with her to-die-for Christmas cookies!
The feedback from everyone was pretty much the same for the Glazed Lemon Dimple Cookies. Everyone commented on how well the excess lemon and glaze worked well together. The lip smacking pucker from the lemon was calmed by the sweetness of the confectioner’s sugar, and the sugar was less intense due to the tartness of the lemon. All in all, these were a hit, with the most common response being about the texture. Everyone seemed to love the hard/soft combination, myself included!
There you have it, Dear Reader – a great, simple cookie recipe that’s very easy and inexpensive to make. And, whether you’re serving these as a little sweet treat on a hot summer day, after a heavy, savoury winter or fall dinner, or even with a hot tea and your favourite book, you’ll love them. Of that, Dear Reader, I am sure!
Glazed Lemon Dimple Cookies
For the Cookie
- 1/2 cup sugar
- 1/2 cup butter, softened
- 4 tablespoons fresh lemon juice
- 2 lemons, zested
- 3 tablespoons molasses
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup course white sugar
For the Glaze
- 1 cup confectioner's sugar
- 2 tablespoons fresh lemon juice
For the Garnish
- 2 lemons, zested
For the Cookie
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking sheet and set aside.
In a large bowl, use a hand-held mixer to beat together the sugar and butter until creamy.
Add the lemon juice, lemon zest, and molasses. Beat into the sugar and butter mixture.
Add the flour, salt, and baking powder. Use a wooden spoon or spatula to fold the dry ingredients into the wet ingredients until just mixed. Do not over mix.
Use a small ice-cream scoop to portion out the cookie batter. Roll into balls and roll the balls into the course white sugar. Place the cookie on the lined baking sheet and press your thumb into the top of each cookie ball to create a dimple.
Bake for 13 minutes. Remove from oven and allow to cool on a cooling rack.
For the Glaze
Whisk together the confectioner's sugar and lemon juice. Use a teaspoon to lightly drizzle the glaze over the top of the cookies. The dimple in each cookie will likely collect the glaze, so don't over fill it.
Next, top with a little lemon zest and allow the glaze to harden.
Store in a food-safe container with a lid at room temperature.
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