Gin and Lemon Sugar Cookies with Botanical Glaze
These sophisticated cookies blend the aromatic botanicals of London Dry Gin with the bright, sharp zest of fresh lemons. Each bite offers a crisp edge and a soft, melt-in-your-mouth center finished with a punchy boozy citrus glaze.
- Prep
- 20 min
- Bake
- 12 min
- Serves
- 12
- Level
- Easy
- Per serving
- 210 kcal
Method
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
Beat in the egg, 1 tablespoon of gin, and the lemon zest until fully incorporated.
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.
Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 10-12 minutes, or until the edges are just barely starting to turn golden. The centers should still look soft.
Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, 1 tablespoon of gin, and 1 tablespoon of lemon juice until smooth. Drizzle the glaze over the cooled cookies and let set for 15 minutes before serving.
Notes from the kitchen
Use a high-quality London Dry Gin for the best botanical flavor profile; gin with heavy juniper notes pairs best with lemon.
Do not overbake these cookies; they should remain pale in the center to maintain a soft, chewy texture.
Ensure your butter is truly room temperature (not melted) to prevent the cookies from spreading too thin.
For an extra citrus punch, add a tiny pinch of lemon zest directly into the glaze.
