Ingredients
Scale
- ⅓ cup cane sugar
- 1 tablespoon fresh lemon zest (from 1-2 medium lemons)
- 7 tablespoons unsalted butter, softened to room temperature
- 1 ½ tablespoons fresh lemon juice
- ½ teaspoon pure vanilla extract
- 1 ¼ cups all-purpose flour (167g)
- ¼ teaspoon baking soda
- Pinch of fine salt
- ⅔ cup powdered sugar (80g)
- 2 teaspoons fresh lemon juice
- 1-2 teaspoons milk of choice
Instructions
- Line a large rimmed baking sheet (or two smaller baking sheets) with parchment paper and set aside.
- In a stand mixer fitted with the paddle attachment (or a mixing bowl with a hand mixer), combine the sugar and lemon zest. Mix until well combined.
- Add the softened butter, fresh lemon juice, and vanilla extract; mix until creamy.
- Add the all-purpose flour, baking soda, and salt. Mix until a dough forms, about 1 minute.
- Scoop the dough and shape it into a ball. Roll it out on a lightly floured surface to about ¼-inch thickness.
- Cut out circles with a 2 ½ inch cookie cutter and place them on the prepared baking sheet. Gather and reroll scraps until all dough is used, making 16 cookies total.
- Chill the baking sheet with the cookies in the refrigerator for 30 minutes.
- Preheat the oven to 350°F during the chilling time. After chilling, bake the cookies on the middle rack for 7 to 9 minutes until lightly golden at the bottoms.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack. Let them cool completely before icing.
Notes
For extra flavor, ensure to use fresh lemons for zest and juice.
The cookies can be stored in an airtight container for up to a week.
Adjust the amount of powdered sugar in the icing to achieve your desired sweetness.
Nutrition
- Serving Size: 1 Cookie
- Calories: 120
- Sugar: 9g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.