Description
These tender lemon cookies melt in your mouth!
Ingredients
Scale
Cookies
- 1 cup butter, room temperature
- 1/2 cup powdered sugar
- 1/2 cup cornstarch
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 1/2 cups all purpose flour
Icing
- 1 1/4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 – 2 teaspoons lemon zest
Instructions
- For the Cookies: In the bowl of your stand mixer fitted with the paddle attachment mix the butter and powdered sugar together on medium speed until smooth.
- Turn the mixer to low and add in the cornstarch, salt, vanilla, and lemon juice. Mix for 30 seconds until incorporated, scraping the sides of the bowl as necessary.
- Add in the flour and mix until just combined.
- Divide the dough in half and roll each half into a log, 8-9 inches long. Wrap the logs separately in plastic wrap and chill for 2-3 hours.
- When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Remove the dough from the refrigerator. Slice the logs into 1/2- inch thick rounds. Place the cookies onto the prepared baking sheet and bake for 9-10 minutes or until the edges are lightly golden.
- Transfer the cookies to a wire rack to cool completely.
- For the Icing: In a medium bowl, whisk together the powdered sugar, lemon juice, and zest until smooth. Spoon or pour the icing on top of each cookie. Allow the icing to set.
Notes
Store cookies airtight at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 158
- Sugar: 13 g
- Sodium: 50.1 mg
- Fat: 7.8 g
- Carbohydrates: 21.5 g
- Protein: 0.9 g
- Cholesterol: 20.3 mg
