These lemon cookies are very rich and satisfying! They taste best when taken out of the oven right as the edges turn brown.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Icing:

Directions

Instructions Checklist
  • Sift flour, baking powder, and baking soda together in a large bowl.

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  • Cream butter and sugar together in a bowl using an electric mixer until fluffy. Mix in lemon juice. Add flour mixture gradually, beating well after each addition.

  • Form dough into a log shape and wrap with waxed paper. Refrigerate for 3 to 4 hours.

  • Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.

  • Slice chilled dough into roughly 1/8-inch slices. Place onto the prepared cookie sheets.

  • Bake in the preheated oven until edges are set and golden, 7 to 8 minutes. Remove from the oven and let cool completely, 15 to 30 minutes.

  • Combine powdered sugar and lemon juice in a bowl until smooth. Frost cooled cookies.

Nutrition Facts

183 calories; 7.8 g total fat; 20 mg cholesterol; 101 mg sodium. 27.1 g carbohydrates; 1.7 g protein; Full Nutrition

Reviews

Rating: 4 stars
04/09/2020
I cut the recipe in half and instead of getting 12 cookies I got 28. That's more than if I had made the full recipe. I baked them for 9 minutes which is when they started to brown on the bottom and on the sides. I zested my lemon and added half of the zest to the batter and the other half to the icing. A crunchy, buttery, lemony cookie and one that I would make again. Thank you for the recipe. Read More