Lemon-On-Lemon Iced Cookies – a delicious recipe with flour, sugar, lemon zest, cold butter, sugar, lemon zest. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325u00b0. In a large bowl, mix flour, sugar and lemon zest; cut in butter until crumbly. Transfer mixture to a clean work surface; knead gently to form a smooth dough, about 2 minutes. (Mixture will be very crumbly at first, but will come together and form a dough as it's kneaded.) Divide dough in half.
2
On a lightly floured surface, roll or pat each portion into an 8x6-in. rectangle. Cut each rectangle into twelve 2-in. squares; cut squares diagonally in half to form 24 triangles. Place 1-in. apart on ungreased
3
.
4
Bake 15-18 minutes or until golden brown. Remove from pans to wire racks to cool completely.
5
In a small bowl, mix confectioners' sugar, lemon zest and enough lemon juice to reach desired consistency. Drizzle over cookies; let stand until set.
877
kcal
Calories
46
g
Fat
116
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2-1/2 cups all-purpose flour, 1/3 cup sugar, 1 tablespoon grated lemon zest, 1 cup cold butter, cubed, and more.
Yes, Lemon-On-Lemon Iced Cookies 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.
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