These Iced Lemon Cookies are delightfully soft on the inside with a perfectly chewy, crispy edge, and are finished off with a simple, sweet lemon glaze made from just four ingredients. Perfect for spring and summer, they’re ideal for Easter, barbecues, picnics, potlucks, and baby showers.
INGREDIENTS
Lemon Cookies
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 1 large egg
- 2 tablespoons lemon zest
- 1 1/2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Lemon Icing
- 1 1/2 cups powdered sugar
- 1 1/2 tablespoons lemon juice
- 1 1/2 tablespoons milk
- 2 tablespoons lemon zest
INSTRUCTIONS
- Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone mats.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream together butter and sugar in a stand mixer or with a hand mixer on medium speed until light and fluffy. Turn the mixer to low, then add the egg, lemon zest, lemon juice, and vanilla extract. Mix until fully combined.
- Gradually add the flour mixture in three parts, mixing on low speed until just incorporated.
- Using a 1 1/2 tablespoon cookie scoop, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are just lightly browned. Let the cookies cool on cooling racks.
- For the icing, whisk powdered sugar, lemon juice, milk, and lemon zest in a small bowl until smooth.
- Once the cookies are fully cooled, drizzle or spread the icing on top. Allow the icing to set before serving.
NOTES
- Be sure to preheat the oven for at least 20 minutes and line your baking sheets with parchment paper or silicone mats for easy cleanup.
- Cream the butter and sugar for about five minutes to achieve a light and fluffy texture.
- Bake the cookies on the middle rack for even heat distribution.
- Since these cookies spread, leave a couple of inches between each dough ball on the baking sheet.
- For the first batch, test one or two cookies to check baking time. If the dough spreads too much, refrigerate the dough for 40 minutes and try again.
- Use fresh lemon juice and zest for the best flavor.
- The dough works well with a 1 1/2 tablespoon cookie scoop, but you can also roll the dough into 1-inch balls by hand.
- For the best texture, ice the cookies on the same day they’re baked.
- If the icing is too thick, add lemon juice, 1/4 teaspoon at a time, to thin it. If it’s too thin, add powdered sugar, 1 tablespoon at a time, to thicken it.
NUTRITION
- Calories: 212
- Carbohydrates: 30g
- Protein: 2g
- Fat: 10g
- Saturated Fat: 6g
- Polyunsaturated Fat: 0.4g
- Monounsaturated Fat: 2g
- Trans Fat: 0.4g
- Cholesterol: 33mg
- Sodium: 102mg
- Potassium: 27mg
- Fiber: 1g
- Sugar: 19g
- Vitamin A: 298 IU
- Vitamin C: 2mg
- Calcium: 15mg
- Iron: 1mg
