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Iced Lemon Sugar Cookies

A lemon sugar cookie with lemon glaze on a wire cooling rack.
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5 from 3 reviews

These perfectly chewy iced lemon cookies are bursting with bright citrus flavor and topped with a sweet, tangy glaze. Soft in the center with a light crunch around the edges, they’re a refreshing treat that’s hard to resist. 

Ingredients

Units Scale

Lemon Cookies:

  • 1/2 cup salted butter, softened
  • 3/4 cup granulated sugar
  • 1 egg
  • zest of two lemons (avoid over-zesting, the white rind of a lemon is bitter)
  • 1 tablespoon lemon extract
  • 1 3/4 cup all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Lemon Icing:

  • 2 cups powdered icing sugar
  • juice of one lemon
  • 1/4 teaspoon of vanilla extract
  • 1/8 to 1/4 teaspoon of lemon extract (optional, enhances lemon flavor)
  • 1/8 teaspoon or a pinch of salt

Instructions

  1. Beat softened butter and sugar until light and fluffy. The butter mixture will lighten in color after a few minutes.
  2. Next, add lemon zest, lemon extract, and egg and beat to combine.
  3. Add the flour, baking powder, baking soda and salt to a bowl and stir to combine. Add the dry ingredients to the wet ingredients and mix to combine. Don't overmix.
  4. Use a small cookie scoop to scoop the dough, placing each cookie dough ball about 2 inches apart on two parchment-lined baking sheets. This recipe makes about 24 small cookies.
  5. Bake the lemon cookies at 350°F for 10 minutes. Baked cookies will be light in color, with the faintest touch of a light golden brown color on the edges and bottoms. Let cookies cool completely.
  6. Whisk together the lemon icing ingredients and drizzle over cooled cookies. Let icing set before storing in an airtight container for up to 5 days.

Find it online: https://bakedabundance.com/perfectly-chewy-iced-lemon-cookies/