One of the treats I had for L’s 1st birthday dessert table was Meyer Lemon Glazed Sugar Cookies. They were very simple and received rave reviews. After multiple friends requested the recipe I decided I had better post it here. I made these cookies one week in advance, let the glaze harden a few hours, then froze until the day of the party. I’ll have the rest of the party details and a tutorial on the edible wafer paper butterflies in a later post.

Easy Sugar Cookies

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract

Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.Β  *YM note: I rolled the dough out and cut with a cookie cutter, then refrigerated shapes on cookie sheet 15 minutes before baking. I would do the rounded teaspoonfuls next time to make it easy.

Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
Β Recipe from

Lemon GlazeΒ 
2 lemons, preferably Meyer lemons
1 box confectioners’ sugar (won’t use the whole thing)

Start with the juice of one lemon in a small bowl. Whisk in confectioners’ sugar until stiff but still spreadable and will still move around the cookie. To thin, add more lemon juice, to thicken, add more sugar. Dip tops of cookies in glaze, or spread on using a small offset spatula or back of a spoon. Let glaze dry/harden two hours or until dry to the touch.

Happy Spring!