Iced Lemon Cookies
These delectable soft lemon cookies are perfect for spring with a super-easy four-ingredient tangy lemon icing.
Servings 20 cookies
Calories 212kcal
Ingredients
Lemon Cookies
- 2¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 1 large egg
- 2 tablespoons lemon zest
- 1½ tablespoons lemon juice
- 1 teaspoon vanilla extract
Lemon Icing
- 1½ cups powdered sugar
- 1½ tablespoons lemon juice
- 1½ tablespoons milk, whole or 2%
- 2 tablespoons lemon zest
Instructions
- Preheat the oven to 350 degrees. Cover baking sheets with parchment paper or silicone baking mats.
- Whisk flour, baking powder, baking soda, and salt; set aside. Cream butter and sugar together until light and fluffy, using a stand or hand mixer on medium speed. Turn the mixer to low. Add egg, lemon zest, lemon juice, and vanilla extract; mix just until incorporated.
- Add the flour mixture to the butter mixture in three parts. Mix on low just until incorporated.
- Using 1½ 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.
- In a small bowl, whisk together powdered sugar, lemon juice, milk, and lemon zest.
- Spoon the icing onto the fully cooled cookies and place them on cookie cooling racks to set.
Notes
- Once the icing sets, store the cookies in an airtight container at room temperature for up to 4 days.
- Freeze the cookies in an airtight container with wax or parchment paper between the layers for up to 3 months. Thaw at room temperature overnight.
Nutrition
Calories: 212kcal | 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: 298IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg