Lemon-Glazed Caraway Cookies

For the cookie dough:


1-1/2 cups granulated sugar
2 large eggs, at room temperature
2 sticks unsalted butter, melted and cooled slightly
1 teaspoon lemon extract
3-1/4 cups all-purpose flour, plus more for work surface
1 teaspoon baking soda
1/4 teaspoon table salt
Unsalted butter (for pans)
2 tablespoons caraway seeds, plus more for garnish


Using a hand-held or standing mixer, beat the sugar and eggs in a large bowl until pale and fluffy, about 2 minutes. Add the butter in a slow drizzle, beating as you go. Add the lemon extract and beat to combine.

In a medium-size bowl, whisk together the flour, baking soda, and salt. Add the dry mixture to the wet ingredients and beat until evenly combined.

Divide the dough into two equal portions, wrap in plastic wrap, and refrigerate until chilled, at least 30 minutes, or up to 1 day.

Preheat your oven to 350° and set two racks to the middle, with space in between. Grease two baking sheets or line with parchment paper.

Dust the counter with flour and roll out the first portion of dough about ⅛ inch thick. Sprinkle all over with 1 tablespoon of caraway seeds; then roll once more with the pin.

Cut into shapes with cookie cutters and arrange on the prepared baking sheets about 1 inch apart. Gather and reroll dough as needed. Repeat with the second portion of dough.

Bake until golden around the edges, 10 to 12 minutes, rotating the sheets halfway through. Transfer to wire racks to cool.

For the glaze:


3 to 4 dozen cookies, depending on size

Preparation Time

45 Minutes

Total Time

90 Minutes

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