Name: Iced Lemon Cookies
Ingredients: Light brown sugar – ½ cup (100g); Melted butter – ½ cup (113g); Egg – 1 large (approx. 50g); Lemon zest – 1 tablespoon (from about 1 lemon); Lemon juice – 1 tablespoon (15ml); Vanilla extract – ½ teaspoon; All-purpose flour – 1½ cups (188g); Baking powder – ¼ teaspoon (1g); Baking soda – ¼ teaspoon (1g); Salt – ¼ teaspoon (1g); Powdered sugar – 1 cup (125g); Lemon juice – 1 tablespoon (15ml); Lemon zest – 1 tablespoon (from about 1 lemon)

Bright and citrusy lemon cookies made with fresh lemon zest and juice, topped with a sweet lemon icing. An easy one-bowl lemon cookie recipe with no.

To start, Melt my butter in the microwave for about 45 seconds. Let it cool down until it was room temperature. Once it was cooled down, in a large bowl, Add in the butter, brown sugar, egg, and vanilla extract. Also squeezed the juice of half a lemon and zested a full lemon into the batter. Whisk this together for 3-4 minutes.

Then Add in the dry ingredients: flour, baking powder, baking soda, and salt. Mix this until the cookie dough came together. On a parchment lined baking sheet, Portion out 6 ounces for each cookie. make 8 cookies from this recipe.

Let the portioned cookie dough chill in the freezer for an hour and preheat my oven to 350F (177C).

Bake these for 13-15 minutes, and then let them cool for 30 minutes when they were done. While the cookies cooled down, Mix together the ingredients for my lemon icing. If the ratio is coming out too clumpy, add a little bit of oat milk (or whatever milk you have) in half teaspoon measurements, until the icing is a thick, smooth liquid. Once the cookies were at room temp, I dipped them in the icing and then zested a little more lemon zest on top.

Iced Lemon Cookies

New recipes, straight to your inbox 💌