Lemon Cut Out Sugar Cookies
Soft, chewy lemon cookies drizzled with a lemon icing (that hold their shape while baking!).
Equipment
- 1 Rolling Pin
- cookie cutters
Ingredients
- 3/4 cup butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 tsp almond extract
- 1 Tbsp milk
- 2 tsp lemon juice
- 1 Tbsp lemon zest
- 2 2/3 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
Lemon Icing
- 1 cup powdered sugar
- 1 tbsp lemon juice
- 1 tsp heavy whipping cream
Instructions
- Beat together the butter and sugar with an electric or stand mixer until light and fluffy (about 2-3 minutes).
- Add eggs, milk, almond extract, lemon juice, and lemon zest. Mix until combined, scraping down the sides of the bowl as needed.
- In a medium bowl, whisk together the dry ingredients (flour, baking powder, salt). Add the dry ingredients to the wet ingredients. Mix until combined.
- Place the cookie dough on a piece of plastic wrap. Wrap completely then press dough into a flat disc. Place in the refrigerator and chill for at least one hour.
- Once chilled, preheat oven to 350 °F. On a lightly floured surface, roll out the cookie dough to 1/4 inch thickness. Cut out your shapes and place on either an ungreased baking sheet or one lined with parchment paper or silicone mats.
- Bake for 7-9 minutes or until the edges are a light golden brown.
- To make the icing, pour powdered sugar into a bowl. Add lemon juice and heavy whipping cream until it becomes a thin texture that is easy to drizzle with a knife or a spoon.
- Decorate once cookies are completely cooled. Icing will be firm to the touch in 10 minutes and able to stack in around 30 minutes. Enjoy!
Notes
While your first batch is baking, cut out your shapes for the second batch and pop the baking sheet back into the fridge (or freezer) for 10 minutes before going into the oven. This helps the cookies keep their shape.