Easy Iced Lemon Cookies
This buttery lemon-y cookie is the only lemon cookie recipe you will ever need. They are so easy to make and come out delicious every single time!
Equipment
- Stand Mixer
Ingredients
For Cookies
- 14 Tablespoons Unsalted Butter at room temperature
- ½ cup powdered sugar (Confectioner's Sugar)
- 2 Tablespoons lemon zest
- 1 Tablespoon lemon juice
- 1½ cups all-purpose flour
- ¼ cup cornstarch
- ¼ teaspoon salt
Cookie Icing
- 2 cups powdered sugar Confectioner's Sugar
- 6 Tablespoons lemon juice
- 2 teaspoons lemon zest optional, for garnish
Instructions
For Cookies
- Zest your lemons and put the zest aside in a small bowl.
- Cut lemons in half and squeeze out juice over a bowl. I like to squeeze them over a mesh strainer so I don't have to worry about the seeds. I go ahead and juice all 3, so I can make plenty of icing later.
- Put the room temperature butter into the bowl of your stand mixer and let it beat the butter until it's creamy.
- Add in 1/2 cup powdered sugar and mix with butter until all incorporated together.
- With mixer on low, add in 2 Tablespoons lemon zest and 2 Tablespoons lemon juice.
- In a separate bowl, sift flour, cornstarch and salt together and stir to combine.
- Add the flour mixture in 3 or 4 additions to the butter mix. I put in a large spoonful, let it totally mix in, then put in another, and so on until all the flour mixture has been added in.
- Once the dough is all mixed up, I lay out a piece of plastic wrap on the counter and empty the contents of the mixing bowl onto the wrap.
- I wrap the plastic around the dough and squeeze it all together and let it form an even size log (so we can slice and bake the dough when it comes out of the fridge!).
- Refrigerate for at least an hour. Overnight is totally fine also.
- When it's time to bake the cookies, preheat oven to 350°.
- Line a cookie/baking sheet with parchment paper or a silicone mat.
- Slice the cookies off the dough log (Mine makes 24 nicely thick cookies) and place them on the parchment-lined baking sheet. Give them a little space from each other, though they will not spread a whole lot when baking.
- Bake for 11-13 minutes or until lightly browned. They will not turn much in color at all, so watch your time.
- Move cookies to a cooling rack to cool completely before icing.
Icing Instructions
- Put cooling rack on top of another parchment lined cookie sheet (to catch icing drippings later...)
- To make the icing, mix the powdered sugar with 4 Tablespoons of the lemon juice. Add more lemon juice if the mixture is too thick to pour, but do so in very gradual amounts. You don't want terribly runny icing either.
- Pour icing into a container with a pourable spout and pour over the cookies while they are on the cooling rack, to where the dripping icing falls onto the parchment paper.
- If you need more icing than what you have in the container, you can simply pull the parchment paper out after a few minutes of dripping, and pour those contents into your container and that will give you enough icing to finish the cookies.
- Allow the icing to fully set then you can store cookies in an airtight container on the counter.
Nutrition
Serving: 1cookie | Calories: 142kcal | Carbohydrates: 20g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 26mg | Potassium: 16mg | Fiber: 1g | Sugar: 12g | Vitamin A: 205IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 1mg
Servings: 24 cookies
Calories: 142kcal
Cost: $10