Lemon cookies have always been one of my favorite desserts, because they are perfect with coffee & don’t contain butter. I know what you’re thinking, hello, you are still eating sugar! But it’s only 1/2 cup, and many cookie recipes use more than that. I’ve had someone ask me if these cookies are biscuits, because they look so fluffy. They’re not your traditional chocolate chip cookie. Which, don’t get me wrong, I love too.
*Disclaimer This frosting IS MAGICAL to prepare. Consisting of mostly powdered sugar, it turns from a fluffy powder to an INSTANT and amazing frosting when you stir in the wet ingredients. Those being lemon and vanilla extract. Yup, that’s it. So simple. Just be sure to get the glaze ingredient proportions correct before mixing for the magical instant glaze affect… So without further ado, lemon cookies!
Dough
Ingredients
- 2 1/2 cups flour
- 1 1/2 Tbs. baking powder
- pinch kosher salt
- 1/2 c. granulated sugar
- 1/4 c. vegetable oil
- 1/2 c. whole milk
- 1 egg
- 1/2 tsp. vanilla extract
- 1/2 tsp. lemon extract
Directions
Dough
- Set the oven at 350 degrees. Line two baking sheets with parchment. Set aside.
- In a large bowl, combine the flour, baking powder, and salt. Stir well. Make a well in the center.
- Add the sugar, oil, milk, egg, and vanilla and lemon extracts. Beat the liquids with a fork until well combined. Slowly work the flour into the wet batter.
- When mixture forms into dough, spoon 1 inch balls of dough onto flour coated baking sheet. Cook each cookie batch for 15 minutes, or until slightly golden on the edges.
Lemon Glaze
Ingredients
- 2 cups powdered sugar
- 2 tsp. milk
- 2 tsp. lemon juice
Directions
- Combine powdered sugar, milk, and lemon juice. Mix
