Iced Lemon Cookies

The cookies are soft, tender and bursting with delicate citrus flavor finished with a sweet-tart glaze that melts into every bite for a perfectly balanced cookie!

Course sweets

Cuisine American

Prep Time 2

Cook Time 10

Servings cookies

Calories 134kcal

Author Kylie Mazon-Chambers

Ingredients

For the lemon cookie:

2 cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
½ cup butter (8 tablespoons)
½ cup vegetable shortening
¾ cup granulated sugar
1 large egg
1 large egg yolk
1 tablespoon freshly squeezed lemon juice
1 tsp vanilla extract

For the glaze:

1 cup confectioners sugar
2 teaspoons grated lemon zest
1 tablespoon + 2 teaspoons freshly squeezed lemon juice

US Customary - Metric

Instructions

For the lemon cookie:

In a medium mixing bowl, add the flour, baking powder, baking soda, and salt. Set aside until ready to use.
In the bowl of a stand mixer, beat the butter, shortening, and sugar until creamy, about 2 minutes. Add the egg, egg yolk, lemon juice, and vanilla, mixing until combined.
Slowly add the flour mixture, mixing until just incorporated.
Transfer the dough to a medium bowl, then cover and chill for at least 1 hour.
Heat oven to 350ºF (180ºC). Scoop the dough in tablespoon portions and drop onto a parchment paper-lined baking sheet.
Bake until the edges are lightly browned, about 10 minutes. Remove to a cooling rack and let cool.

For the glaze:

In a small mixing bowl, stir together the confectioners sugar, lemon zest, and lemon juice until smooth.
Once the cookies are cooled, drizzle the glaze over the baked cookies and serve.

Notes

Make sure the cookies are completely cooled before drizzling with the icing. If it is added when the cookies are still warm the icing can melt and absorb.

Nutrition