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iced lemon cookies

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, MO

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.

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yield 20 serving(s)
prep time 25 Min
cook time 10 Min
method Bake

Ingredients For iced lemon cookies

  • LEMON COOKIES
  • 2 1/4 c
    all-purpose flour
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1 c
    granulated sugar
  • 1 c
    unsalted butter softened
  • 1
    egg
  • 2 Tbsp
    lemon zest
  • 1 1/2 Tbsp
    lemon juice
  • 1 tsp
    vanilla extract
  • LEMON ICINING
  • 1 1/2 c
    powdered sugar
  • 1 1/2 Tbsp
    lemon juice
  • 1 1/2 Tbsp
    milk
  • 2 Tbsp
    lemon zest

How To Make iced lemon cookies

  • 1
    Preheat oven to 350 degrees. Cover baking sheets with parchment paper or silicone baking sheets.
  • 2
    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.
  • 3
    Add the flour mixture to the butter mixture in three 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.
  • 4
    In a small bowl whisk together powdered sugar, lemon juice, milk and lemon zest. Ice fully cooled cookies and place on cookie cooling racks to set.
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