- 3/4 cup unsalted butter
- 1 1/2 cups sugar
- Zest from 2 lemons
- 2 large eggs
- 1 TBSP milk
- 1 1/2 tsp. vanilla extract
- 3 cups all-purpose flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- sugar for topping
- Juice from 1 lemon
- 2 TBSP butter, softened
- 1 1/2 cups powdered sugar
Cream butter, sugar and lemon zest together until light and fluffy. Add eggs, one at a time, followed by vanilla extract. Stir in flour, baking powder and salt.
Preheat oven to 400°F. Line baking sheets with parchment.
Scoop or roll dough into balls about the size of golf balls. Roll each ball in granulated sugar. Place on prepared cookie sheet and press down with a glass until the cookie is 1/2″ thick.
Bake for 8-10 minutes, or until just starting to brown on the edges.
Let cool completely before icing.
Stir together lemon juice, soft butter and powdered sugar until thick and spreadable. Thin with additional lemon juice, or thicken with additional powdered sugar until you reach a consistency that is thin enough to spread without dripping off the cookies.
One thought on “Iced Lemon Cookies”
Helen… I’m making chocolate chip brownie bars now but just saw your lemon cookies. I’m going to make those next! Thanks. Bruce