Description
These Iced Lemon Cookies are delightfully zesty and sweet, featuring a soft yet slightly crisp texture with a refreshing lemon glaze. Perfect for a springtime treat or any occasion that calls for a bright, citrusy dessert. The combination of lemon zest and juice in both the cookie dough and icing creates a vibrant and flavorful cookie that’s easy to make and sure to please.
Ingredients
Cookie Dough
- 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
Icing
- 1 1/2 cups powdered sugar
- 1 1/2 tablespoons lemon juice
- 1 1/2 tablespoons milk
- 2 tablespoons lemon zest
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt; set this mixture aside for later incorporation.
- Cream Butter and Sugar: Using a stand or hand mixer set to medium speed, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This process usually takes about 2-3 minutes and traps air for a tender cookie.
- Add Wet Ingredients: Reduce the mixer speed to low. Add the egg, lemon zest, lemon juice, and vanilla extract to the creamed butter and sugar. Mix just until everything is combined; avoid overmixing to keep the cookies tender.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet butter mixture in three portions, mixing on low speed until just incorporated after each addition. This helps prevent overworking the dough.
- Portion Cookies: Using a 1 1/2 tablespoon cookie scoop (or a spoon), scoop the dough and place portions approximately 2 inches apart on the prepared baking sheets to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges just turn a very light brown. The centers may appear soft but will firm up upon cooling.
- Cool Cookies: Transfer the baked cookies to cooling racks and let them cool completely before icing to prevent melting the glaze.
- Prepare Icing: In a small bowl, whisk together the powdered sugar, lemon juice, milk, and lemon zest until smooth and well combined. Adjust consistency if needed by adding more powdered sugar to thicken or milk to thin.
- Ice Cookies: Once the cookies are fully cooled, spread or drizzle the lemon icing over them. Place iced cookies back on the cooling racks and allow the icing to set before serving or storing.
Notes
- For extra lemon flavor, you can add a bit more lemon zest to the dough or icing, according to your taste.
- Make sure the cookies are completely cool before icing to prevent the glaze from melting and becoming too runny.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, substitute butter with a plant-based margarine and use a suitable milk alternative.
- If you prefer a stronger lemon glaze, reduce the milk slightly to make the icing thicker.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
