Lemon Sugar Cookies

Originally from Cooking Pleasures Magazine

I made these for the first time this year and they are AWESOME.  Soft in the middle, a little crispy on the edge, and just the right combination of tart and sweet.

Cookies
1 cup unsalted butter, melted
1 cup sugar
1/2 cup brown sugar
2 eggs
2 tsp vanilla extract
1 Tbsp grated lemon peel
2 1/2 cups all-purpose flour
1 tsp baking powder

Glaze 
1 cup powdered sugar
2 tablespoons lemon juice
1/4 1/4 tsp grated lemon peel

Heat oven to 375.  Line baking sheets with parchment paper.

In a medium bowl, whisk together melted butter, sugar, and brown sugar.  Whisk in eggs, vanilla, and 1 Tbsp lemon peel until well-blended.  Mix in flour and baking powder.  Stir until blended.  Dough will be soft and looks almost like cake batter rather than cookie dough.

Use 1/4 cup measure to scoop dough.  Place on baking sheets, leaving 3 inches between cookies.  Flatten gently into 3 inch rounds.

Bake 10-12 minutes until just golden brown around edges.  Cookies should still be pale in center and slightly soft.  Remove from oven and slide parchment paper onto wire racks.  Cool 5-10 minutes and remove from paper.  Cool completely on racks.

Combine all ingredients for glaze and stir until combined.  Brush glaze over cooled cookies.


Tips and Hints:
*I really thought I had done something wrong when I made these the first time.  The dough is very soft and moist and doesn't look like your usual cookie dough.  It does spread a little when you scoop it onto the pans-- just gently spread it with the back of your measuring cup.
*I never remember to buy fresh lemons to have grated lemon peel.  To give a little extra boost of lemon flavor, add about 1/2 tsp lemon extract to the cookies and 1/2-1 tsp lemon extract to the glaze.
*Definitely line your cookie sheets with parchment paper.  Because the dough is so soft, it sticks like mad.  But peels right off the parchment paper with no problems!