Lately, I have been all about bright colors and flavors of citrus fruit. It’s safe to expect that I’m buying a bagful of limes, lemons, grapefruit, or oranges every time I head to the store. I simply can’t get enough of it all!
One of my favorites treats on the recent hot, sweaty summer days has been putting thinly sliced lemons and limes in pitchers of ice water for an extra pop of nutrition. Plus I just really enjoy the refreshing taste of that ice-cold, citrus-y water.
Okay, so the kids aren’t so keen on my tart citrus-water kick, but I have a whole bowl of lemons in my kitchen that are destined to become a pitcher of fresh-squeezed lemonade later today. I know they’ll like some sticky-sweet, homemade lemonade a whole lot better.
Yes, I’m totally dragging the kids in on this little citrus fixation of mine too.
So, yesterday my gang wanted fresh-baked cookies for dessert. Immediately, there was no question of what flavor or variety we were going to make!
Uh-huh, I think you know where I’m going with this…
Trust me, my kids were not surprised, but of course it just had to be these pretty, iced lemon cookies!
Side note: You may have noticed some changes here on the site 🙂 I’m so happy with the new design by the folks over at Georgia Lou Studios. There are still some pages in the new menu that are being built by me, but I hope that it’ll be easier to navigate around here once it’s all done. I completely love this new look!
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Iced Lemon CookiesCourse: cookies and barsCuisine: AmericanDifficulty: Easy
2-1/2 cups all-purpose flour
1 cup sugar
1/4 teaspoon baking soda
1 cup (2 sticks) salted butter, room temperature
1 large egg
1 tablespoon lemon zest
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
- For the lemon icing:
1 cup powdered sugar, sifted
2 tablespoons lemon juice
extra lemon zest for garnish, if desired
- Pre-heat oven to 350°. Line a baking sheet with parchment paper and set it aside.
- Mix the dry ingredients together in a medium-size bowl and stir well. In the bowl of a stand mixer or in another large bowl with a wooden spoon, mix the butter and sugar together until light and fluffy. Mix in the egg, zest, juice and vanilla extract. Stir until mixture is well-combined.
- One half at a time, mix the flour mixture into the butter mixture until a thick cookie batter forms.
- Drop heaping heaping teaspoonfuls of cookie dough onto the lined baking sheet leaving at least 1 inch between them. Bake in the preheated oven for 12-15 minutes or until the cookies appear done and are very lightly browned on the edges.
- While the cookies are in the oven, prepare the lemon icing and cover (airtight to keep icing from crusting), and set it aside.
- Remove pan from oven and allow cookies to cool completely. Dip cooled cookies in icing and allow a few minutes for the icing to set. Enjoy!
- Recipe as published on A Little Fish in the Kitchen at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.