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Iced Lemon Cookies

Iced Lemon Cookies

5 from 17 reviews

These delectable soft lemon cookies are perfect for spring with a super easy four ingredient tangy lemon icing.

Ingredients

Scale

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 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

  1. Preheat oven to 350 degrees.  Cover baking sheets with parchment paper or silicone baking sheets.
  2. 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.
  3. Add the flour mixture to the butter mixture in three 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.
  4. In a small bowl whisk together powdered sugar, lemon juice, milk and lemon zest.  Ice fully cooled cookies and place on cookie cooling racks to set.

Notes

  • Always preheat the oven for at least 20 minutes and cover the baking sheets with parchment paper or silicone mats.
  • Whip the butter and sugar until light and fluffy.  This should take about five minutes on medium using a mixer or stand mixer.
  • Load the cookies on the middle rack in the center of the oven.
  • These cookies spread so leave a couple of inches between them when baking,
  • Make the first batch a test run.  Bake one or two cookies. This allows you to test baking time.  If the dough spreads too much refrigerate for about 40 minutes and try again.
  • Use fresh lemon juice and lemon zest as fresh lemons are flavor packed and it makes quite the difference.
  • These cookies work well scooped with a 1 1/2 tablespoon cookie scoop but you can also roll them into about a one inch ball using your hands.
  • If possible ice the cookies the same day that you bake them as it helps keep the cookies soft.
  • If the icing is too thick add just 1/4 teaspoon of lemon juice at a time to thin and if it is too thin add 1 tablespoon of powdered sugar at a time to thicken.

Keywords: cookies, lemon cookies, lemon drop cookies, lemon glaze for cookies, easy lemon cookies, soft lemon cookies, best lemon cookies

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