Lemon Iced Cookies

prepared by and photo by Emily Doscher







(makes about 40)


2 cups all-purpose unbleached flour


1 stick plus 2  1/2 tbsp unsalted butter, room temperature

1/2 cup plus 2 tbsp granulated sugar

3 lemons, zested and juiced (1/3 cup juice, which you keep to make glaze)

2 large eggs

1/4 cup whole milk

2  3/4 cups confectioners’ sugar

Course sanding sugar, for sprinkling


Preheat oven to 325F.  Whisk together flour and 1/4 tsp salt in a small bowl.  Beat butter, granulated sugar, and lemon zest with a mixer on medium speed until pale and fluffy, about 10 minutes.  Beat in eggs, one at a time.  Reduce speed to low, and gradually beat in flour mixture.  Slowly add whole milk, and beat on medium speed for 5 minutes.

Transfer dough to a pastry bag fitted with a 1/2″ plain round tip.  Pipe 1  1/2″ rounds onto parchment-lined baking sheets.  Bake until bottoms are pale gold, 10-12 minutes.  Let cool completely on sheets set on wire racks.

Whisk together confectioners’ sugar and lemon juice in a small bowl until smooth.  Brush glaze onto cookies, and sprinkle with course sanding sugar.

 Warm Up with One of Our Favorite Chili Recipes.

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ