Soft, tangy lemon cookies with a sweet citrus icing.

Prep:

20

minutes

Cook:

33

minutes

TOtal:

53

minutes

Lemon Sugar Coating

• 6 tablespoons granulated sugar
• 3 tablespoons lemon zest

Cookie Dough

• 4.5 cups all-purpose flour (650g)
• 1 teaspoon baking soda (6g)
• 1/2 teaspoon cream of tartar (3g)
• 1/2 teaspoon salt (3g)
• 1 cup margarine, room temperature (226g)
• 2 cups granulated sugar (400g)
• 2 large eggs, room temperature
• 2 tablespoons milk (1 oz)
• 2 tablespoons fresh lemon juice (1 oz)
• 1 teaspoon lemon extract
• 1/2 teaspoon vanilla extrat
• 1/2 small box (0.3 oz) sugar-free lemon gelatin (~4g)
• 1 tablespoon lemon zest
• Yellow food coloring (optional, for extra color)

Lemon Icing

• 1 cup powdered sugar (120g)
• 2 tablespoons fresh lemon juice (30g)

Note: You will need 4 to 6 lemons for this recipe, depending on their size, to obtain the required zest and juice.

1. Preheat the Oven: Preheat your oven to 375°F.
2. Prepare Your Baking Sheet: Line a cookie sheet with parchment paper and set it aside.
3. Make Lemon Sugar Coating: In a separate bowl or food processor, mix the granulated sugar and lemon zest to create the lemon sugar coating. Set aside.
4. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
5. Cream the Margarine: In the bowl of a stand mixer, beat the margarine for about 1 minute until smooth and creamy.
6. Add Sugar: Gradually add in plain granulated sugar (not the sugar coating you made earlier) and continue to beat until well combined.
7. Incorporate Wet Ingredients: Add the eggs, milk, lemon extract, dry lemon gelatin powder, and lemon zest to the mixing bowl. Beat well. The mixture may appear slightly lumpy or runny at this point, but don’t worry; it will come together once you add the dry ingredients.
8. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients in two additions, beating until just combined. Scrape down the sides and bottom of the bowl to ensure all the flour is fully incorporated.
9. Shape the Cookies: Using a cookie scoop or a spoon, scoop out about 2 tablespoons of dough and form it into 2-inch balls. Roll each dough ball in the lemon sugar mixture prepared earlier until completely coated.
10. Place on Baking Sheet: Arrange the coated dough balls on the prepared cookie sheet, spacing them about 2 inches apart.
11. Flatten the Dough: Using a drinking glass, gently press down on each dough ball to flatten them slightly.
12. Bake: Bake the cookies in the preheated oven for 13-14 minutes, or until the edges are lightly golden.
13. Cool the Cookies: Once baked, remove the cookie sheet from the oven and let the cookies cool on the tray for 1 minute before transferring them to a cooling rack.
14. Make the Icing: In a separate bowl, combine the powdered sugar and fresh lemon juice, mixing until smooth.
15. Icing the Cookies: Once the cookies have cooled completely, drizzle or dip the tops in the lemon glaze for an extra burst of flavor.
16. Store: Store the cookies in an airtight container to keep them fresh.

Makes approximately 30 cookies