Lemon Cookies with Lemon Drizzle
These are the perfect full lemon flavor cookies! Simple to make and perfect for any sweet tooth craving
Servings: 24 cookies
- 1 stick softened butter
- ⅓ cup canola or other neutral flavored oil
- 1 cup granulated sugar
- 2 teaspoons fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla
- 1 ¼ cup all- purpose flour
- ½ cup whole wheat pastry flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons softened cream cheese
- 1 cup powdered sugar
- 2 teaspoons lemon zest, divided 1 teaspoon in the drizzle and 1 teaspoon to sprinkle on top
- lemon juice this is to the consistency you desire, so add as needed.
Preheat oven to 325 degrees. Line 2 baking sheet with parchment paper. Set aside.In a small bowl, combine both flours, baking powder, and salt. Set aside. Place softened butter, oil, and granulated sugar in a medium bowl. Mix for a minute or 2 either with a hand mixer or with a spatula. Add eggs, vanilla, lemon juice, and lemon zest to bowl. Mix to combine. Add the dry ingredients to the butter. Mix to combine. Using a portion scoop or another spoon, scoop your cookies onto the cookie sheet. These cookies do spread a bit, so make sure to give them space. Each cookie will need about 3-4 inches of space, depending on how big your scoop was. Place in oven. These cookies will take about 9-12 minutes. I like to test them based on color. Specifically the color around the edges. You want it to be just barely golden brown. The centers will still feel pretty soft, but don't worry about that. The edges are the most important indicator. The exception would be if you like a crispy cookie. In that case, make sure the edges are a solid golden brown. Remove from the oven and allow the cookies to cool for 5 minutes before placing on a cooling rack. Next drizzle with the lemon icing and sprinkle with more lemon zest. I am telling you, these cookies are lemon on lemon. Now, sit back enjoy. You deserve it!Also, a note on freezing. This dough freezes really well. I like to mix the dough, scoop into the cookie balls, place them side by side on a parchment lined baking sheet. Place in the freezer. It will take an hour or so for the cookies to freeze. After that you can move them to a ziplock bag or any other airtight container you prefer. They are good for up to 1 month in the freezer. When you are ready to bake, simply bring them to room temperature and bake as above.
Mix cream cheese, powdered sugar, 1 teaspoon of lemon zest, and 1 teaspoon lemon juice to a bowl. Mix well. Add in more lemon juice as needed to reach the consistency you are looking for. When it is mixed well, drizzle over your cookies. Then for more lemon goodness, sprinkle with the remaining lemon zest.