#lemonglaze

Classic Cheesecake with a Touch of Lemon and Fresh Strawberries

http://bakeeatrepeat.ca/glazed-lemon-cranberry-muffins-recipe/

The sweetness of blueberries is balanced by the tangy brightness of lemon in these Blueberry Cookies with Lemon Glaze. The soft and chewy cookies are topped with a zesty lemon glaze, creating the ideal flavor combination.

Ingredients: 1 cup fresh blueberries. 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 tablespoons lemon zest. 2 tablespoons fresh lemon juice. 1/2 cup powdered sugar.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them. This helps prevent them from sinking to the bottom of the cookies during baking. In another bowl, whisk together the remaining flour, baking soda, and salt. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined. Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Gently fold in the flour-coated blueberries. Drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. In a small bowl, whisk together the powdered sugar and enough lemon juice to create a smooth glaze. Drizzle the lemon glaze over the cooled cookies. Let the glaze set before serving and enjoying.

Prep Time: 20 minutes

Cook Time: 15 minutes

Bakery-Style Lemon Raspberry Muffins with Bright Lemon Glaze

Lemon Raspberry Muffins with tall bakery-style tops—bright lemon zest, juicy berries, and a tender crumb. Ready fast with pantry staples + optional glaze. Now.

✅ Full recipe here 👇👇

Moist Lemon Raspberry Loaf Cake with Zesty Lemon Glaze

Bright, bakery-style Lemon Raspberry Loaf Cake with juicy berry pockets and a tangy lemon glaze—easy to make, ultra-moist, and perfect for brunch or dessert.

✅ Full recipe here 👇👇

Delicate and buttery shortbread cookies with a zesty lemon glaze, ideal for a citrusy flavor burst.

Ingredients: 1 cup butter, softened. 1/2 cup powdered sugar. 2 cups all-purpose flour. Zest of 1 lemon. 1/2 teaspoon vanilla extract. Pinch of salt. 1/2 cup powdered sugar for glaze. 2 tablespoons fresh lemon juice for glaze.

Instructions: Preheat the oven to 350F 175C. In a mixing bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy. Add the lemon zest and vanilla extract, and mix well. Gradually add the flour and salt, mixing until a dough forms. Roll out the dough on a floured surface to about 1/4-inch thickness. Cut out your desired cookie shapes using cookie cutters and place them on a baking sheet. Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden. Remove from the oven and let the cookies cool on a wire rack. In a small bowl, whisk together 1/2 cup powdered sugar and fresh lemon juice to create the glaze. Once the cookies are completely cooled, drizzle or spread the lemon glaze over the top of each cookie. Allow the glaze to set before serving or storing the cookies. Enjoy your delightful Lemon Glazed Shortbread Cookies!

Prep Time: 20 minutes

Cook Time: 15 minutes