Lemon Cookies

From: Homemade Recipies Facebook Group

INGREDIENTS:
2-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1 cup unsalted butter, softened
1 large egg
2 tablespoons lemon zest
1-1/2 tablespoons lemon juice
1 teaspoon vanilla extract
Lemon Icing

1 1/2 cups powdered sugar
1 1/2 tablespoons lemon juice
1 1/2 tablespoons milk
2 tablespoons lemon zest

INSTRUCTIONS:

• Preheat the oven: Preheat to 350°F (175°C). Cover baking sheets with parchment paper or silicone baking mats.
• Prepare the dough: In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside. In a large bowl, cream butter and sugar together until light and fluffy, using a stand or hand mixer on medium. Add the egg, lemon zest, lemon juice, and vanilla extract; mix just until incorporated.
• Combine wet and dry ingredients: Gradually add the flour mixture to the butter mixture in three parts. Mix on low just until incorporated. Using a 1 1/2 tablespoon cookie scoop, place dough on prepared baking sheets about 2 inches apart.
• Bake the cookies: Bake for 10-12 minutes or until very lightly browned on the edges. Cool on cookie cooling racks.
• Prepare the icing: In a small bowl, whisk together powdered sugar, lemon juice, milk, and lemon zest. Ice fully cooled cookies and place them on cookie cooling racks to set.

Notes:

• Always preheat the oven for at least 20 minutes and cover the baking sheets with parchment paper or silicone mats.
• Whip the butter and sugar until light and fluffy. This should take about five minutes on medium using a mixer or stand mixer.
• Load the cookies on the middle rack in the center of the oven.
• These cookies spread, so leave a couple of inches between them when baking.
• Make the first batch a test run. Bake one or two cookies. This allows you to test baking time. If the dough spreads too much, refrigerate for about 40 minutes and try again.
• Use fresh lemon juice and lemon zest, as fresh lemons are flavor-packed, and it makes quite the difference.
• These cookies work well scooped with a 1 1/2 tablespoon cookie scoop, but you can also roll them into about a one-inch ball using your hands.
• If possible, ice the cookies the same day that you bake them, as it helps keep the cookie's texture soft.
• If the icing is too thick, add just 1/4 teaspoon of lemon juice at a time to thin it, and if it is too thin, add 1 tablespoon of powdered sugar at a time to thicken it.

Nutrition:
Calories: 212kcal
Carbohydrates: 30g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Polyunsaturated Fat: 0.4g
Monounsaturated Fat: 2g
Trans Fat: 0.4g
Cholesterol: 33mg
Sodium: 102mg
Potassium: 27mg
Fiber: 1g
Sugar: 19g
Vitamin A: 298IU
Vitamin C: 2mg
Calcium: 15mg
Iron: 1mg