I wanted to make a different cookie for Santa Claus this year. My kids didn’t want to do chocolate, sugar, or peanut butter so I went on a search for something tasty. I found this recipe on Sharon’s food blog Culinary Adventures of a New Wife. The cookies were light, lemony and so good. They had a cake-like texture that I really enjoyed while being packed with lemon flavor. I have one regret…I made the frosting into a thin lemon glaze instead of a thick lemon frosting. It was a bad call on my part. These cookies, with their cake-like texture, need a thick and creamy frosting. They were a big hit with all of us, including Santa – there were only crumbs left on his plate. Thanks for the great recipe and inspiration Sharon.
Iced Lemon Rounds:
- 3 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 sticks (16 tbsp) butter, softened
- 1/2 cup granulated sugar
- 1/2 cup confectioners’ sugar
- 2 large eggs
- 2 tbsp finely grated lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp pure vanilla extract
How to Make Iced Lemon Rounds
Preheat the oven to 350 degrees. Line a cookie sheet silicone baking mat.
In a small bowl, whisk together flour, baking powder, and salt. Beat softened butter in a mixing bowl until creamy. Add sugars and beat until smooth. Beat in eggs, followed by lemon zest, lemon juice, and vanilla. Gradually add flour mixture, combine until just incorporated. Scoop about a tablespoonful of dough and roll with your hands into a ball. Place on the cookie sheet and flatten to about 1/2 inch thickness. Bake for about 13-15 minutes until cookies are pale on top but golden on the bottom. Allow them to cool on a wire rack completely.
- 1 cup powdered sugar
- 1 tbsp fresh lemon juice (I used 3 tbsp)
- 2 tsp milk
To make the icing, whisk the powdered sugar, lemon juice, and milk until combined. Spread the icing on the cooled cookies with a table knife.