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These Lemon Cookies are a delightful treat with a perfect balance of tangy and sweet flavors.
Their soft, buttery texture is complemented by a zesty lemon icing, making them an irresistible dessert for any occasion.
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
Directions
Preheat your oven to 350°F (175°C) and prepare baking sheets by covering them with parchment paper or silicone baking mats. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside. In a large bowl, cream the butter and sugar together until the mixture becomes light and fluffy, which should take about five minutes using a stand or hand mixer on medium speed. Add the egg, lemon zest, lemon juice, and vanilla extract, mixing just until everything is incorporated.
Gradually add the flour mixture to the butter mixture in three parts, mixing on low speed just until combined. Using a 1 1/2 tablespoon cookie scoop, place the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
Bake the cookies for 10-12 minutes, or until the edges are very lightly browned. Once baked, transfer the cookies to a cooling rack to cool completely.
To prepare the icing, whisk together the powdered sugar, lemon juice, milk, and lemon zest in a small bowl until smooth. Once the cookies are fully cooled, ice them and allow the icing to set by placing the cookies on the cooling racks again.
Tips:
- Ensure your oven is preheated for at least 20 minutes before baking, and always cover your baking sheets with parchment paper or silicone mats for even baking.
- Cream the butter and sugar until the mixture is light and fluffy. This step is crucial for achieving the perfect cookie texture.
- Bake your cookies on the middle rack in the center of the oven for even cooking.
- Since these cookies spread during baking, leave a couple of inches between them on the baking sheet.
- If the first batch spreads too much, refrigerate the dough for about 40 minutes before baking the remaining cookies.
- Always use fresh lemon juice and zest for the best flavor.
- If the icing is too thick, thin it with 1/4 teaspoon of lemon juice at a time. If it’s too thin, thicken it by adding 1 tablespoon of powdered sugar at a time.
