ICED LEMON COOKIES
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.
Provided by Beth Pierce
Categories Cookies
Time 35m
Number Of Ingredients 16
Steps:
- 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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