Lemon Cookies

5 from 1 vote

These iced lemon cookies have that perfect balance of sweet and tart, along with a melt-in-your-mouth texture and bright citrus flavour. Yum!

Prep Time 10

Cook Time 12

Chilling Time 1

Total Time 1 22

Servings cookies

Calories 142kcal

Ingredients

2 ½ cups all purpose flour 312 g
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
1 cup vegan butter room temperature 226 g
2 tablespoons vegan cream cheese room temperature 32 g
1 cup sugar 200 g
2 tablespoon lemon zest divided 14 g
5 tablespoons lemon juice divided 60 g
2 cups powdered sugar sifted 240 g

Instructions

Combine flour, baking powder, baking soda and salt in a small mixing bowl. Whisk together to mix well.
Add 1 tablespoon of lemon zest to the sugar and use your fingers to rub them together. The sugar should turn a light yellow color.
Add the sugar, butter and cream cheese to the bowl of a stand mixer. Beat on medium speed for 3 minutes until creamy. Scrape down the sides of the bowl.
Add 2 tablespoons of lemon juice and mix for another 30 seconds.
Finally, add the dry ingredients and mix on low speed until just combined.
Remove the bowl from the mixer, cover with plastic wrap and refrigerate for one hour.
Once the chilling time has passed, preheat the oven to 350ºF/180ºC. Line two baking sheets with parchment paper.
Scoop the cookie dough into balls approximately 1 1⁄2 tablespoons in size. Place them on the baking sheet spaced 2 inches apart. Use your fingers to flatten them slightly into discs.
Bake in the preheated oven for 12-13 minutes or until the edges are just set. The cookies will still be quite soft when you remove them from the oven. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Once the cookies are cooled, prepare the icing: combine the powdered sugar, remaining 1 tablespoon lemon zest and 3 tablespoons of lemon juice in a small bowl. Mix well until no dry ingredients remain.
Use a teaspoon to drop icing on top of the cookies and use the underside of the spoon to spread it around the top.
Allow the icing to dry completely before storing.

Notes

To store: Once the icing is set, transfer the lemon cookies to an airtight container. Layer the cookies between sheets of parchment paper to prevent them from sticking together. They can be stored at room temperature for up to 3 days.

To freeze: Allow the lemon cookies to cool completely before freezing. Store them in an airtight container or freezer bag with parchment paper between the layers and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition