Copycat Maggiano's Lemon Cookies
Identical to the real deal, these copycat Maggiano's lemon cookies are soft, buttery, and loaded with lemon zest and flavor. Now you can make the famous cookies at home!
Servings: 80 cookies
Calories: 53kcal
Ingredients
- 1 cup butter softened, but still cool to the touch.
- 1 ½ cups powdered sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 Tbsp. lemon zest
- 1 teaspoon baking powder
- ¼ cup corn starch
- 2 ¾ cup all-purpose flour
Lemon Glaze
- 1 ½ cup powdered sugar
- 3-4 Tbsp. lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 325 degrees. Line a few baking sheets with parchment paper.
- In a large mixing bowl, combine butter and powdered sugar. Beat until fluffy. Turn the mixer down and add the egg, lemon zest, and vanilla extract. Add baking powder. Add the flour and cornstarch and mix thoroughly. Keep mixing until the dough comes together.
- Transfer the dough to a floured surface and roll out ½" thick.
- Use a circle cookie cutter to cut the dough into round shapes.
- Use that SAME cookie cutter to cut out a crescent shape. Check out my video for a great visual on how to do this. Continue cutting out shapes, pressing scraps together, and rolling out again, until all of the dough has been used.
- Place cookies on baking sheets, 1" apart. Bake cookies for 9-10 minutes. Let cookies cool on the pan for 2 minutes before transferring to a wire cooling rack to cool completely.
- Whisk glaze ingredients together. Dip the top of each cookie in glaze, allowing excess to drip off. Place cookies back on the wire cooling rack or baking sheet. The glaze will set up quickly.
Video
Notes
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- Do not overbake cookies. Many sugar cookie recipes say to bake until the bottoms are lightly golden. Don't. These bake for 9-10 minutes at a lower heat (325 degrees), then cool for 2 minutes on the pan before being pulled off. This keeps the centers soft and the bottoms baked, but not golden.
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- Store cookies in an airtight container. Allow the cookies to cool completely, then store them in a container with a lid. They actually taste even better after an hour or two in the container, as it allows the centers to soften even more and the lemon flavoring to develop.
