Lemon Glazed Soft-Baked Sugar Cookies

Lemon Glazed Soft-Baked Sugar Cookies

Ingredients
Lemon Sugar Cookies
1/2 cup butter softened
1 cup sugar
2 eggs
1/3 cup almond milk you can use regular milk as well
1 tsp vanilla extract
3 ¼ cups flour
4 tsp baking powder
1/2 tsp salt
Juice of half a lemon
Optional: 1 Tbsp lemon zest *see notes
Lemon Icing Glaze
2 cups powdered sugar
3 Tbsp lemon juice (1 ½ lemons)
1 Tbsp almond milk or milk

See conversion here

Instructions
Preheat oven to 350 degrees.
Lemon Sugar Cookies:
In a bowl, sift together flour, baking powder, and salt, set aside. In another bowl, using a mixer, cream together butter and sugar until light and fluffy. Add in lemon juice, milk, eggs, vanilla, almond milk and lemon zest optional and continue mixing until combined.
Add 1/2 of the dry mixture to the wet mixture and mix. Add rest of the flour and mix together until combined.
Using a medium size cookie scoop, drop scooped cookies out on parchment paper lined baking sheet and bake about 8-10 minutes, or until cookies do not sink or imprint when lightly touched on top. Do not over-bake. Cookies should not be brown.
Lemon Icing Glaze:
In a shallow bowl, mix powdered sugar and lemon juice in a bowl. Add in milk and continue stirring until mixed well and it’s a nice thick consistency, yet pourable.
Dip cooled cookies in icing and allow to set on a cookie rack.
After icing has set, seal cookies for keep soft.

In another bowl, using a mixer, cream together butter and sugar until light and fluffy. Add in lemon juice, milk, eggs, vanilla, almond milk and lemon zest optional and continue mixing until combined.
Add 1/2 of the dry mixture to the wet mixture and mix. Add rest of the flour and mix together until combined.
Using a medium size cookie scoop, drop scooped cookies out on parchment paper lined baking sheet and bake about 8-10 minutes, or until cookies do not sink or imprint when lightly touched on top. Do not over-bake. Cookies should not be brown.
Lemon Icing Glaze:
In a shallow bowl, mix powdered sugar and lemon juice in a bowl. Add in milk and continue stirring until mixed well and it’s a nice thick consistency, yet pourable.
Dip cooled cookies in icing and allow to set on a cookie rack.
After icing has set, seal cookies for keep soft.

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