These were among my top sellers at the Food Courts where I sold cookies, cake slices and quick breads. Too lemony for some kids, my adult customers craved them as an afternoon pick-me-up. I think that creamy icing was the kicker. Applied generously onto thin buttery lemon cookies, I think it developed a following of its own.
- These cookies spread a good bit, so use a teaspoonful or better yet, a 1 oz. cookie scoop.
- Don’t brown these cookies beyond the edges. They can get very crispy if overcooked.
- This icing sets up quickly. Get it spread on the cookies well when you first apply. Any “corrections” to the spread icing will end up looking ragged.
- Be sure to let the icing dry, uncovered, for several hours. Then try the top of one cookie with your finger; if your finger leaves the slightest dent don’t stack/store them yet!
Iced Lemon Cookies
Truly lemony, sweet and tangy.
Ingredients
Lemon Glaze
Instructions
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Sift together flour, baking soda, baking powder and salt. Set aside.
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Stir lemon zest into sugars in mixing bowl. Add butter, mixing at medium speed until fluffy.
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Add eggs one at a time, then add lemon juice. Mix on medium low until thoroughly combined.
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Reduce speed and add flour mixture by large spoonfuls, mixing until just combined.
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Form 1 ounce balls with cookie scoop. Freeze at least two hours for best results.
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Preheat oven to 350° F
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Bake cookies directly from freezer, on parchment paper or non-stick cookie sheet, 2 inches apart for 15 minutes.
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Cookies are done when edges begin to barely begin to turn brown.
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Cool completely before applying glaze.
Lemon Glaze
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Place confectioners sugar in a large mixing bowl.
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Make a well in the middle of the confectioners sugar and pour in milk, then lemon extract.
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Mix on medium high until glaze is smooth and airy.The consistency of this glaze is important. You want it to be thin enough to almost pool when piped onto each cookie, but not so thin that it runs off. Test the glaze consistency on one cookie before transferring the entire batch of glaze to the piping bag.
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Spoon glaze into a piping bag (or ziplock baggie).
Cut a small hole in the bag and apply about 1 1/2 teaspoons of glaze to a few cookies at a time.
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Smooth glaze over entire cookie top with a spatula
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Lay finished cookies flat until dry to the touch, about 1 hour.
