My sweet hubby loves all things lemon! I whipped these cookies up last week and he and the kiddos went nuts over them! They’re delicious with or without the lemon frosting!
For the Cookies:
- 2 cups all purpose flour
- 1 1/4 cups sugar
- 1 teaspoon baking powder
- 1 stick of salted butter, softened
- 4 ounces cream cheese, softened
- 1 egg
- Zest of 1 lemon
- 2 Tablespoons lemon juice
- Lemon essential oil (I dipped a toothpick in the oil and swirled into batter and that was enough) or you can use 1/2 teaspoon of lemon extract
For the icing:
- 1 1/2 cups powdered sugar
- 3 Tablespoons lemon juice
- Zest of 1 lemon
Instructions:
Preheat oven to 350 degrees.
Line baking sheets with parchment paper or cookie paper.
In stand mixer (I use one like this), beat softened butter and cream cheese for about a minute or until well incorporated and creamy.
Add sugar and continue mixing until it gets fluffy. Usually after 2-3 minutes.
Add in egg and lemon zest.
Stir baking powder and flour together and slowly add to mixer.
Add lemon juice.
Dip a toothpick into lemon essential oil and swirl into batter, or if you prefer, use 1/2 teaspoon of lemon extract.
Mix until well blended.
Using a small cookie scoop, drop dough onto cookie sheets, leaving plenty of room between cookies.
Spray a measuring cup with cooking spray and dip into sugar, as shown, and gently press cookies to flatten the tops.
Bake for 10-12 minutes.
Cool cookies on wire racks.
While cookies are cooling, mix together with a whisk or fork the powdered sugar, lemon zest and lemon juice. Drizzle over cooled cookies.
Store in pie save or other air tight container!
Y’all try these and let me know what you think!
