Buttery and Soft Lemon Cookies with Icing Recipe
This week we’ve been having outrageously beautiful weather in Portland. The sun is shining, the temperatures are warming, birds are singing, and there’s that distinct smell of spring in the air. I decided to bake a batch of cookies that reflect the cheeriness I feel with this gorgeous weather, and the lingering sun (thanks to the time change).
Last year I had stumbled on this lemon cookie recipe while randomly searching for cookie recipes on Pinterest. They sounded pretty good to me, so I decided to make them. Guys, I cannot even begin to describe how amazing these cookies are. They are SO buttery and soft, and have the perfect amount of lemon flavor. They are addictive. Daniel and I seriously can’t hold back when these are in the house.
So in honor of spring (hopefully) being around the corner, here is the Lemon Cookies with Icing Recipe!
Here’s what you need:
- 2 cups + 2 TBSP flour
- 1 TBSP cornstarch
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup butter, softened
- 1 1/4 cup granulated sugar
- Zest of 2 lemons (about 2 TBSP)
- 1 large egg
- 1 large egg yolk
- 2 TBSP fresh lemon juice
- 1 1/2 tsp vanilla extract
- 1 cup powdered sugar
- 1-2 TBSP milk
Here’s what you do:
Preheat oven to 350 degrees. In a medium bowl, stir together flour, cornstarch, baking soda, and salt. Set aside.
In a large bowl, cream together softened butter, sugar, and lemon zest until light and fluffy. About 2-3 minutes. I used an electric hand mixer for this, but an electric stand mixer would also work well.
Add in the egg and egg yolk. Then add in the lemon juice and vanilla extract.
Slowly add in thirds of the flour mixture until just combined.
Drop large tablespoons of cookie dough on lightly greased baking sheet (or lined with parchment paper) about 2 inches apart. Bake for 9-11 minutes. I baked mine until they had just set up and were lightly brown on the bottom.
Allow to cool for a few minutes on the baking sheet, and then GENTLY (as they will still be very soft) transfer to cooling racks to cool completely.
Once cookies are completely cooled it is time to ice! I just made a simple sugar icing by whisking the powdered sugar with just enough milk to make it spreadable, while still being quite thick. You’ll want it to be thick so it doesn’t drip off the sides.
Once the icing hardened, I stored by cookies in airtight containers with wax paper separating each layer of cookies. For me, this recipe made 18 cookies.
The original recipe was just for plain cookies, but I thought adding a little sugar icing would create the perfect balance between zest and sweet. Boy, was I right! This is one of my absolute favorite cookies to make and, of course, eat! And now I hope it will be one of your favorites too!
Be sure to let me know in the comments section if you try out the recipe! Enjoy!