Description
These delectable Iced Lemon Cookies are soft on the inside with slightly crispy edges, all topped with a four-ingredient light sweet lemon glaze. Spring and summer friendly, these cookies are perfect for Easter, barbecues, picnics, potlucks and baby showers.
Ingredients
- 2-¼ cups All-purpose Flour
- ½ teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- 1 cup Unsalted Butter, Softened
- 1 cup Granulated Sugar
- 1 Egg
- 2 Tablespoons Lemon Zest
- 1-½ Tablespoon Lemon Juice
- 1 teaspoon Vanilla Extract
- FOR THE ICING:
- 1-½ cup Powdered Sugar
- 1-½ Tablespoon Lemon Juice
- 1-½ Tablespoon Milk
- 2 Tablespoons Lemon Zest
Preparation
Preheat oven to 350ºF. Cover baking sheets with parchment paper or silicone baking sheets.
Whisk flour, baking powder, baking soda and salt. Set aside. Cream butter and sugar together until light and fluffy, using stand or hand mixer on medium. Turn mixer to low. Add egg, lemon zest, lemon juice and vanilla extract. Mix just until incorporated.
Add flour mixture to butter mixture in 3 parts. Mix on low just until incorporated. Using 1 1/2 tablespoon cookie scoop, place dough on prepared baking sheets about 2 inches apart. Bake for 10–12 minutes or until very lightly browned on the edges. Cool on cookie cooling racks.
For the icing, in a small bowl, whisk powdered sugar, lemon juice, milk and lemon zest. Ice fully cooled cookies and place on cookie cooling racks to set.
