Prep Time::25 mins
Cook Time::15 mins
Chill Time::20 mins
Total Time:: 1 hr
Servings::42 servings
Ingredients
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Cookies:
1 cup unsalted butter, softened
1/2 cup white sugar
1 tablespoon lemon juice
1 tablespoon lemon zest
1/2 teaspoon salt
2 cups all-purpose flour
Icing:
1 1/4 cups confectioners sugar
1 tablespoon lemon juice
1/2 teaspoon lemon zest
1 pinch salt
1 tablespoons heavy cream, or as needed
Directions
Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add in 1 tablespoon lemon juice, 1 tablespoon zest, and 1/2 teaspoon salt, and mix until incorporated. Add in 1 cup of flour, and mix just until combined. Add in remaining flour, and mix until dough comes together.
Turn dough out onto a lightly-floured surface and roll 1/4-inch thick with a rolling pin. Cut out shapes using a 2-inch cookie cutter. Re-roll and cut dough scraps as needed. Refrigerate cut cookies for 20 minutes before baking.
Preheat the oven to 325 degrees F (165 degrees C). Line two baking sheets with parchment paper or silicone baking mats. Place cookies 1 inch apart on prepared baking sheets.
Bake in the preheated oven until cookies begin to turn golden brown on the bottom, 12 to 17 minutes. Cool a few minutes on the baking sheets before removing to a wire rack to cool completely.
Whisk powdered sugar, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest, and 1 pinch salt together in a bowl until completely smooth. Add heavy cream to thin icing if needed–or more powdered sugar if icing is too thin. Drizzle over cooled cookies. Allow icing to set before serving.
Cook's Note:
The number of cookies this recipe makes will vary depending on the thickness of the rolled-out dough, and the size of cookie cutter used.