Iced Lemon Cookies Recipe Recipe

Name: Iced Lemon Cookies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 8 tablespoons unsalted butter, softened; 2/3 cup sugar; 2 large eggs; 2 teaspoons zest from one lemon; 1 1/2 teaspoons vanilla extract; 1 teaspoon lemon extract; 1 1/2 cups confectioners sugar; 3 tablespoons fresh lemon juice, from one lemon; 1/4 teaspoon vanilla; Rainbow sprinkles, for garnish

Servings: persons

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
2/3 cup sugar
2 large eggs
2 teaspoons zest from one lemon
1 1/2 teaspoons vanilla extract
1 teaspoon lemon extract
1 1/2 cups confectioners sugar
3 tablespoons fresh lemon juice, from one lemon
1/4 teaspoon vanilla
Rainbow sprinkles, for garnish

1
Move oven rack to the center position and preheat oven to 350u00b0F. Line two large baking sheets with parchment paper. Set aside.
2
In a medium bowl whisk together flour, baking powder and salt. Set aside.
3
In a large bowl or the bowl of a stand mixer, combine butter and sugar, beating on medium speed, about 3 minutes. Beat in eggs, one at a time, until just combined. Mix in flour mixture, beating until combined, then add zest, vanilla, and lemon extract, beating until thoroughly combined. Cover and refrigerate dough to chill for 1 hour.
4
Scoop heaping tablespoonfuls of chilled dough and roll into a ball with your hands. Place on the prepared baking sheets leaving a couple inches in between the cookies to allow for spread. Bake until the cookies are set and the edges are golden brown, about 13-15 minutes. Cool the cookies on the pan for 2 minutes then transfer to a wire rack to cool completely.
5
In a medium bowl whisk together confectioners sugar, lemon juice, and vanilla extract. Place wire racks over parchment lined baking sheets (you can reuse the parchment paper from baking the cookies) Dip the tops of the cooled cookies in the icing then return to a wire rack to allow them to dry. Top with sprinkles, if desired. Let dry completely before serving, about 15 minutes. Store in an airtight container up to 3 days.

922

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 8 tablespoons unsalted butter, softened, and more.

Yes, Iced Lemon Cookies Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Iced Lemon Cookies Recipe

How did you like this recipe?

Frequently Asked Questions