#glazedcookies

Indulge in the delightful combination of lemon and cream cheese with these soft and tender glazed cookies. The zesty lemon flavor perfectly complements the creaminess of the cookies, and the sweet glaze adds a finishing touch.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 4 ounces cream cheese, softened. 1 1/2 cups granulated sugar. 1 large egg. 2 teaspoons pure vanilla extract. Zest of 1 large lemon. 3 1/2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. For the Glaze:. 1 cup powdered sugar. 2 tablespoons fresh lemon juice. 1/2 teaspoon pure vanilla extract.

Instructions: Start by heating the oven to 350F 175C. Put parchment paper on baking sheets. Put the softened butter, cream cheese, and granulated sugar in a large bowl and mix them together until they are light and fluffy. Put the egg, vanilla extract, and lemon zest into the bowl. Mix everything together well. Mix the flour, baking powder, baking soda, and salt together in a different bowl. Mix the dry ingredients into the wet ingredients one at a time until a soft dough forms. You can use your hands or a cookie scoop to make tablespoon-sized balls of dough. Place them on the baking sheets that have been prepared. Make each ball of dough a little flatter with the palm of your hand. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are just beginning to turn golden. Take the cookies out of the oven and let them cool for a few minutes on the baking sheets. Then, move them to wire racks to cool all the way down. In a small bowl, mix the powdered sugar, fresh lemon juice, and vanilla extract with a whisk until the glaze is smooth. Once the cookies are cool, put some glaze on top of each one. Wait for the glaze to set up before you serve. Have fun with these soft-batch lemon cream cheese cookies with glaze!

Prep Time: 20 minutes

Cook Time: 10-12

These Glazed Butter Pecan Cookies have a soft and chewy texture and are filled with the rich flavor of butter and crunchy pecans. The sweet glaze is the ideal finishing touch.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup packed brown sugar. 2 large eggs. 2 teaspoons vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup chopped pecans. For the glaze:. 1 cup powdered sugar. 2 tablespoons milk. 1/2 teaspoon vanilla extract.

Instructions: Preheat your oven to 350F 175C and line baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chopped pecans. Drop rounded tablespoonfuls of cookie dough onto the prepared baking sheets. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. While the cookies are baking, prepare the glaze by mixing powdered sugar, milk, and vanilla extract in a small bowl until smooth. Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Once the cookies have cooled, drizzle the glaze over the top of each cookie. Let the glaze set before serving and enjoying these delicious glazed butter pecan cookies!

Prep Time: 20 minutes

Cook Time: 12 minutes

Delight your taste buds with these Glazed Meyer Lemon Cookies! The bright and fragrant flavors of Meyer lemons take center stage in these soft and zesty cookies, while the sweet glaze adds a perfect finishing touch.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 2 Meyer lemons, zested and juiced. 2 eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon salt. For the glaze:. 1 cup powdered sugar. 2 tablespoons Meyer lemon juice. 1 teaspoon Meyer lemon zest.

Instructions: Preheat the oven to 350F 175C. Line a baking sheet with parchment paper. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the lemon zest, lemon juice, eggs, and vanilla extract. Mix until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. For the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Once the cookies are completely cool, drizzle or spread the glaze over the tops of the cookies. Allow the glaze to set before serving or storing the cookies.

Prep Time: 20 minutes

Cook Time: 10 minutes

For fall, these Soft Glazed Pumpkin Sugar Cookies are the best treat. They are soft, taste great with pumpkin, and have a sweet glaze on top that makes them even better.

Ingredients: 2 3/4 cups all-purpose flour. 1 tsp baking powder. 1 tsp baking soda. 1 1/2 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/2 tsp ground cloves. 1/2 tsp salt. 1/2 cup unsalted butter, softened. 1 1/2 cups granulated sugar. 1 cup canned pumpkin puree. 1 egg. 1 tsp vanilla extract. For the glaze:. 2 cups powdered sugar. 3 tbsp milk. 1 tbsp melted butter. 1 tsp vanilla extract. Ground cinnamon for sprinkling.

Instructions: Preheat your oven to 350F 175C. In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt. Set aside. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture, and mix until well combined. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms. Drop spoonfuls of cookie dough onto an ungreased baking sheet. Flatten each cookie slightly with the back of a fork. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. For the glaze, whisk together the powdered sugar, milk, melted butter, and vanilla extract until smooth. Once the cookies have cooled, drizzle the glaze over the top of each cookie, and sprinkle with a dash of ground cinnamon. Allow the glaze to set before serving. Enjoy your delicious Soft Glazed Pumpkin Sugar Cookies!

Prep Time: 15 minutes

Cook Time: 12 minutes