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Iced Lemon Cookies

by on April 15, 2020 in Cookies, Desserts April 15, 2020 CookiesDesserts
See post on Beth Pierce’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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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.

2 Comments

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Rene Perlich on 7.26.2021

Excellent lemon cookie! Just made these this afternoon. Half with and half without the icing (my husband is pre-diabetic). After I had beaten the butter and sugar, the results were so fluffy and light that they could have floated out of the mixer bowl! They cooked up beautifully, with a light airy texture and a subtle lemon flavor, with just enough crunch around the middle to satisfy. My husband doesn’t care for grated lemon peel, so I thought outside the box and added about 1/4 tsp of lemon flavoring to the lemon juice. Worked out perfectly! This will now be on my husband’s Best Cookie list, which consists of just two other cookies: Chocolate Chip and Oatmeal Raisin. 5/5 stars!

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Julianne Kardine on 6.7.2020

These are perfect, thank you for sharing. xx

One Review

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Julianne Kardine on 6.7.2020

These are a little bit of heaven in a bite. Very easy to make, a delight to savour and even my other half ate them, I did toy with a few additives like white choc chips, and raspberry flakes you get for kiddies, these really were quite yummy. You really do need to try these. They would be perfect for lunchboxes and picnics and maybe put a couple in your bag for when you walk the dog. Flavour is spot on and texture is perfect. Thank you for sharing this delightful recipe with us. xx

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