Lemon Cookies
Prep: 20 min
Cook: 12 min
Total: 32 min
Serves: 24
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Bursting with fresh lemon juice and zest, these soft cookies are sunshine in edible form. A tender, cakey crumb gives way to bright citrus flavour, and a simple lemon icing drizzled on top doubles down on the zing. Bake them just until the edges set and the centres stay soft, then finish with the glaze for a refreshing cookie that tastes like spring no matter the season.
Ingredients
Ingredients
- 3 Cups All-Purpose Flour
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 1 Cup Butter
- 1 1/4 Cups White Sugar
- 1 Tsp Vanilla
- 2 Tbsp Lemon Juice
- 1 Tbsp Lemon Zest
- 1 to 2 - Egg
- 2 Cups Icing Sugar
- 3 to 4 Tbsp Lemon Juice
- 2 Tsp Lemon Zest
- 1/2 Tsp Vanilla
Directions
Directions
- Preheat and prepare cooking sheets. Preheat the oven to 375°F. Line two with or (or lightly grease with non-sticking cooking spray).
- Whisk dry ingredients together in a medium bowl.
- Cream butter and sugar in a large bowl.
- Add remaining wet ingredients, add egg and beat to combine. Add vanilla, lemon juice, and lemon zest. Beat to combine.
- Add dry ingredients.
- Scoop cookie dough. Using a , or tablespoon to portion into 1 ½ inch balls. Place on prepared baking sheets, leaving about 2 inches between them.
- Bake and cool the cookies. Bake for 10 to 12 minutes. The edges will look done, but the center will still look slightly soft. Remove from the oven and cool on the for 5 minutes before transferring to a wire rack to finish cooling completely.
- Make icing. In a small mixing bowl, combine icing ingredients.
Nutrition
Per serving · 24 servingsCalories
180
Fat
8 g
Saturated fat
5 g
Carbohydrates
26 g
Sugar
14 g
Fiber
0 g
Protein
2 g
Sodium
150 mg
Cholesterol
30 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 3 Cups All-Purpose Flour
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 1 Cup Butter
- 1 1/4 Cups White Sugar
- 1 Tsp Vanilla
- 2 Tbsp Lemon Juice
- 1 Tbsp Lemon Zest
- 1 to 2 - Egg
- 2 Cups Icing Sugar
- 3 to 4 Tbsp Lemon Juice
- 2 Tsp Lemon Zest
- 1/2 Tsp Vanilla
