Italian Lemon Cookie Recipe
Topped with a simple lemon glaze, these buttery lemon cookies just melt in your mouth!
Ingredients
Cookie Dough:
- 1 ¼ cups all purpose flour 6 ounces
- ¼ cup + 2 Tbsp cornstarch
- pinch of salt
- ¾ cup + 2 Tbsp salted butter softened to room temperature
- ½ cup powdered sugar
- 1 Tbsp lemon juice
- 1 Tbsp lemon zest or more for extra lemon flavor
Lemon Icing:
- 1 ½ cups powdered sugar
- 3 Tbsp lemon juice
- ½ tsp lemon zest
Instructions
- Whisk together the flour, cornstarch, and salt in a medium bowl; set aside.
- In a large bowl, beat the soft butter and powdered sugar with a hand mixer for 3-5 minutes, or until very smooth and fluffy.
- Add the lemon juice and zest, beat on low speed. Stir in the dry ingredients.
- Spread the dough down the middle of a piece of plastic wrap or parchment. Wrap and roll into a log about 1 1/2" across.
- Chill the dough for at least an hour, overnight is fine.
- Preheat your oven to 325 degrees. Unwrap the dough and cut it into 1/4" thick slices. Place at least 1 1/2 inches apart on cookie sheets lined with silicone or parchment paper.
- Bake at 325° for 15-18 minutes or until set in the middle. Cookies don't turn brown.
- Let sit on the pan for 5 minutes, then transfer to wire rack to cool completely.
- For glaze - Whisk all of the ingredients together in a small bowl. Spoon a bit of glaze on top of each cooled cookie.
Nutrition
Calories: 57kcalCarbohydrates: 8gProtein: 0.4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 7mgSodium: 22mgPotassium: 6mgFiber: 0.1gSugar: 5gVitamin A: 85IUVitamin C: 1mgCalcium: 2mgIron: 0.2mg
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