First, measure out all of the cookie ingredients with the measuring cup and spoons.
Next, combine the flour, baking soda, and salt in a medium-sized mixing bowl.
Combine the dry ingredients with a blending whisk.
Then, carefully separate the egg whites and yolks into different small bowls.
Next, add the yogurt, lemon juice, vanilla, and lemon extract into the bowl of yolks.
Beat the wet ingredients together with a blending whisk until completely mixed together.
Next, add a few drops of yellow food coloring.
Mix the wet ingredients again with the whisk.
Next, add the butter to the large bowl of a stand mixer.
Add the sugar into the mixing bowl, and beat the butter and sugar together until smooth.
Pour the wet ingredients into the mixer bowl and beat the ingredients together until completely mixed.
Then add in the dry ingredients and mix again on low.
Keep mixing until the cookie dough is completely combined.
Lay out some plastic wrap on a flat surface. Scoop the cookie dough into two separate sections.
Next, wrap each dough portion while flattening the dough with your hands. Chill the wrapped dough for 2 hours in the fridge.
After chilling the dough, lightly flour on a flat surface. Unwrap a dough portion and lightly flour the top surface of the dough. Preheat the oven to 350°F.
Then, use a rolling pin to roll the dough out until it is ¼ inch thick.
Use one of the cookie cutters to cut out large circles in the dough.
Then, use the cookie cutter again to cut out a crescent-shaped portion from each of the large circles to create lemon wedge shapes.
Continue this process for all of the cookie dough circles. Then line a baking sheet with parchment paper.
Lay the lemon wedge cookies over the lined baking sheet and chill in the fridge for 10 minutes.
After chilling, bake the cookies for 5-7 minutes. Then, after baking, let the cookies cool completely before glazing.
Making Lemon Glaze
First, measure out the lemon glaze ingredients.
Then, combine the powdered sugar and lemon juice in a mixing bowl.
Mix the glaze ingredients with a blending whisk until the mixture is shiny and mixed completely.
Next, place a sheet of parchment paper on a flat surface.
Then, dip the top surface of each lemon wedge cookie into the lemon glaze and set it on the parchment paper for the glaze to dry completely.
Finally, serve and devour these delicious treats!
Video
Notes
Storing Glazed CookiesTo store glazed cookies: seal the cookies up tightly in an airtight container or in a ziploc bag and store either on the counter for up to 1 week, or in the fridge for up to 2 weeks. Label the date on the outside of the container to keep up with freshness. If desired, these cookies can be frozen at any point of the process whether it’s the dough, fully decorated cookies, or undecorated baked cookies.To freeze decorated cookies: start by placing the cookies in a flat, spaced-out layer on a baking sheet and freeze for ½ an hour. Then, cover the cookies with a layer of parchment paper and stack the cookies. Wrap the stacked cookies in plastic food wrap and then again with aluminum foil. Label the date on the outside of the wrapping. These frozen cookies will stay good for 4 months. Thaw overnight in the fridge before serving.