Glazed Lemon Sugar Cookies | Swanky Recipes (2024)

FAQs

What can you add to sugar cookies to make them taste better? ›

Take plain sugar cookies up a notch with exciting mix-ins like chocolate chips, rainbow sprinkles, toasted chopped nuts, chopped dried fruit or M&M's. Add these after blending your butter and egg into the sugar cookie mix.

The very best sugar cookies are soft and tender. → Follow this tip: One of the keys to great sugar cookies is mixing the dry ingredients only until they're just incorporated, and not a second longer. Once the dry ingredients are added, less mixing equals more tender cookies.

How to Store and Keep Lemon Glaze. Store any leftover glaze in a tightly covered container in the refrigerator for up to a week. To use the refrigerated glaze on a future dessert, let it come to room temperature and whisk to recombine, or heat in a microwave until it has a pourable consistency.

What Does Cream of Tartar Do in Cookies? Cream of tartar makes cookies chewy, as it precludes the sugar in the dough from crystalizing, which would lead to crispiness (ie: the opposite of chewiness).

Easy Add-In: After creating the dough according to the sugar cookie mix instructions, Add 2 tablespoons of sour cream to create a tangier, cakier and all-around more flavorful cookie. Flavor Twist: For a punchier twist, swap the water in the sugar cookie mix instructions for rum, bourbon or coffee liqueur.

Which One Should I Use in Cookies? Basically, cookies made with butter spread more and are flatter and crisper if baked long enough. However, they are more flavorful than cookies made with shortening. Cookies made with shortening bake up taller and are more tender, but aren't as flavorful.

Lemon Glaze Recipe FAQs

This recipe has 4 ingredients, powdered sugar, lemon juice, whole milk, and vanilla extract.

Icing is a little thinner than frosting and is often poured or piped over coffee cakes, pound cakes, doughnuts and cookies—and it usually hardens when it dries. Glaze is the thinnest and most fluid of the three, and it will set but won't harden as much as icing.

Why is my lemon glaze grainy? Several issues can cause a grainy powdered sugar lemon glaze. These include if the sugar hasn't properly dissolved into the glaze, if you've used too much sugar, or if you've used low-quality or homemade powdered sugar where the granules aren't fine enough.

1. Cookies. Cornstarch does kind of incredible things to cookies. I mean not only does it give them soft centers, prevents them from spreading, and makes them somewhat thick (in a good way), but it also contributes to the chewiness factor, which, in my opinion, is the most important cookie attribute.

Why use powdered sugar instead of granulated in cookies? ›

Powdered sugar has a much finer texture and a higher cornstarch content, which can absorb moisture and lead to a drier, crumbly cookie texture. If you use powdered sugar in place of granulated sugar, you'll likely end up with cookies that are more cake-like and less chewy.

Excess Sugar and Fat

Measuring is key in baking. If your cookie contains excess sugar or fat, it will spread while baking. If your first batch of cookies spreads, try adding a few tablespoons of flour to help thicken the remaining dough.

Add brown sugar

Adding it to the pre-made dough will give it more sweetness, a chewier texture, moisture and that homemade flavor you're craving. You can also melt butter with brown sugar and incorporate it into the dough for extra tender, chewier cookies.

Add spices: Spices like cinnamon, nutmeg, and vanilla extract can enhance the flavor of your cookies. Add chocolate chips or nuts: Adding chocolate chips or nuts can add a nice texture and flavor to your cookies.

Why do my baked goods always taste strongly of flour? I suspect the reason you notice a decidedly flour-y taste is because you aren't adding salt, or not using enough salt. Yes, even sweet baked goods need salt! Another thing you can use to counteract the raw, flour taste is to add flavorings to the batter or dough.