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Heritage Glazed Lemon Cookies


  • 3 Cup Heritage White Flour
  • Zest of one very large or two medium lemons plus the juice
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 sticks ¬†unsalted butter, softened
  • 1 1/2 Cups sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla
  • 2/3 Cup buttermilk
  • 1/2 Cup sourdough starter, optional


  • 1 1/2 Cups organic powdered sugar
  • 3 Tbsp buttermilk
  • 1/2 tsp vanilla


  • In a small bowl blend flour, zest, baking soda, and salt.
  • In a large bowl, beat butter and sugar, on medium, until pale and fluffy, 2-3 minutes.
  • Beat in eggs one at a time.
  • Add vanilla, and sourdough starter, if using.
  • Alternate adding the flour mixture and buttermilk.
  • Squeeze in juice from the lemons that were zested.
  • Refrigerate for at least 30 minutes, or 6 hours if starter is used.
  • Heat oven to 350F 30 minutes prior to baking.
  • When ready to bake, drop by teaspoon or dough baller on a parchment paper-lined cookie sheet.
  • Bake on the middle rack for 10-12 minutes. They will puff up a little and the edges should be slightly brown. Leave room for them to spread a little.
  • When baked, remove to a cooling rack and brush the tops with glaze.
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